Chef De Cuisine

We are an award winning restaurant seeking an enthusiastic Chef De Cuisine to enhance our team. Qualified candidates should kindly submit their resume and salary requirements confidentially through this site. We look forward to hearing from you!

Summary of Responsibilities: 

The Chef De Cuisine is responsible for assisting the Executive Chef with leading the culinary team in food preparation, production, procurement and control for restaurant and catering operations. 

Responsibilities and essential job functions include but are not limited to the following: 

• Oversees all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times.
• Conduct daily shift briefings to kitchen colleagues,  ensure all kitchen colleagues are aware of standards & expectations
• Liaise daily with managers to keep open lines of communication regarding guest feedback
• Have full knowledge of all menu items, daily features and promotions 
• Balance operational, administrative and colleague needs
• Ensure proper staffing and scheduling in accordance to productivity guidelines
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment 
• Monitors all food preparation, production, holding and storage operations to ensure adherence to all Food Service Sanitation standards. Follow all safety and sanitation policies when handling food and beverage 
• Supervises/performs kitchen opening and closing operations
• Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
• Is polite, friendly, and helpful to all guests, management, and colleagues.

Skills & Requirements

• Excellent knife skills 
• Advanced experience and knowledge of food production techniques
• Thorough knowledge and understanding of Food Service Sanitation Standards
• Basic knowledge of kitchen equipment use and operation
• Ability to bend, stoop, stand, kneel and crouch more than 50% of the time. Ability to lift 50 pounds
• Hands-on working chef position, must work line, prep, and clean.
• Outstanding management, organizational, communication and leadership skills
• Ability to speak, read and write English
• Strong Computer Skills/Microsoft Office (Excel, Word, Outlook) 
• Must also possess the ability to taste and respond to visual and aural cues; must be able to verbally communicate with employees and guest at all times. 
• Experience: 
  •2 + years of high end restaurant experience 
• Certifications: 
  •Culinary Degree from an accredited school preferred. or apprenticeship program