Chef de Cuisine

JOB OBJECTIVE: The Chef de Cuisine extends the Executive Chef's leadership by supporting the management of day-to-day kitchen operations across Promega's three cafés and catering programs. This role ensures consistent accountability and adherence to established standards while providing hands-on support throughout all service points.

CORE DUTIES:

• Maintain awareness of operational needs across all three kitchen locations, model established standards through hands-on engagement, and provide coaching and guidance to kitchen teams in alignment with culinary management's direction.

• Step into leadership responsibilities during the Executive Chef's absence, including overseeing service execution, managing kitchen operations, and making decisions that maintain quality and consistency.

• Develop culinary staff through training and mentoring, modeling professionalism, food safety standards, and operational excellence to foster accountability and continuous learning.

• Bridge communication between kitchen teams and leadership by surfacing operational issues, sharing updates, and ensuring alignment across locations.

• Support the preparation of café menu items and catering service execution, ensuring consistency, quality, and adherence to approved recipes and standards across all locations.

• Monitor kitchen cleanliness, organization, safety compliance, and equipment maintenance at all locations, identifying and addressing concerns promptly.

• Collaborate with fellow culinary leadership team members to maintain a positive and efficient work environment built on mutual respect and inclusion

• Demonstrates inclusion through their own words and actions and is accountable for a safe workspace. Acts with kindness, curiosity and respect for others.

• Embracing and being open to incorporating Promega's 6 Emotional & Social Intelligence (ESI) core principles in daily work.

• Understands and complies with ethical, legal and regulatory requirements applicable to our business.

KEY QUALIFICATIONS:

• 7-10 years of professional kitchen experience leading kitchen teams and overseeing kitchen operations.
• Strong leadership, communication, and interpersonal skills with ability to build trust and influence across team members at all levels.
• Proven ability to manage multiple priorities, solve problems under pressure, and maintain composure in fast-paced environments.
• Expertise in inventory management, recipe scaling, and safe food handling practices.
• Ability to work independently and collaboratively with a professional demeanor.
• Familiarity with local, seasonal, and sustainable food practices.
• Food safety certification (e.g., ServSafe).
• Demonstrated proficiency in digital tools and technology, including Microsoft applications and mobile platforms, with the ability to adapt and leverage emerging technologies, such as artificial intelligence, to improve efficiency, automation, and collaboration.

PREFERRED QUALIFICATIONS:

• Experience in high volume, multi location food service.
• Catering or banquet preparation experience.

PHYSICAL DEMANDS:

• Ability to remain stationary for extended periods while working in a kitchen environment.
• Ability to move efficiently between buildings on our campus.
• Capability to move or position items weighing up to 50 pounds as needed.
• Ability to drive on behalf of the organization and hold a valid driver's license.