Chef de Cuisine

Location: Allentown, PAReports To: Executive Chef & Vice President of OperationsPosition Type: Full-Time

Position Summary

The Chef de Cuisine is responsible for leading all kitchen operations, ensuring food quality, managing kitchen staff, controlling costs, and maintaining operational standards. This role oversees menu execution, team development, inventory management, and financial performance while working closely with restaurant leadership to deliver an exceptional guest experience.

Key Responsibilities

Kitchen Leadership

• Oversee all daily kitchen operations.
• Maintain food quality, consistency, and presentation standards.
• Lead line checks and ensure service readiness.
• Enforce sanitation, safety, and health department compliance.
• Manage kitchen organization, equipment, and cleanliness.

Culinary Execution

• Execute and maintain menu standards.
• Assist with menu development and seasonal offerings.
• Ensure recipes and portion standards are followed.
• Monitor product quality and consistency.

Operations & Inventory

• Manage ordering, receiving, storage, and inventory controls.
• Maintain proper food handling, labeling, and FIFO procedures.
• Oversee vendor relationships and product quality.
• Ensure kitchen equipment is maintained and operational.

Financial Management

• Manage kitchen labor and scheduling.
• Monitor food cost, waste, and cost of goods sold (COGS).
• Identify opportunities to improve profitability and efficiency.
• Support menu pricing and cost control initiatives.

Team Leadership

• Recruit, hire, train, and develop kitchen team members.
• Schedule and manage BOH staff.
• Coach employees and hold team members accountable.
• Conduct ongoing training and performance discussions.
• Foster a positive and professional kitchen culture.

Cross-Department Collaboration

• Partner with restaurant leadership to ensure smooth operations.
• Communicate effectively with FOH management.
• Support a team-focused culture that delivers exceptional guest experiences.

Qualifications

• Culinary degree or equivalent experience preferred.
• Minimum 5 years of Chef de Cuisine, Executive Sous Chef, or similar leadership experience.
• Experience in a high-volume, full-service restaurant environment.
• Strong knowledge of food cost, labor management, inventory, and kitchen operations.
• ServSafe Certification required.
• Strong leadership, communication, and organizational skills.
• Ability to work nights, weekends, and holidays as needed.

Core Competencies

• Culinary Leadership
• Team Development
• Food Cost & Labor Management
• Inventory Control
• Operational Excellence
• Quality Assurance
• Problem Solving
• Communication & Collaboration