Job Title: Chef de Cuisine
Location: Gander and Ryegrass
Reports To: General Manager and Executive Chef/Owner
Job Summary: The Chef de Cuisine is the culinary leader responsible for overseeing all kitchen operations, maintaining the highest standards of food quality, creativity, and presentation. This role requires exceptional leadership skills, a passion for innovation, and the ability to foster a collaborative and disciplined kitchen environment.
Qualifications:
Proven experience as a Chef de Cuisine or Executive Chef in a high-end restaurant setting.
Culinary degree or equivalent professional experience.
Exceptional knowledge of culinary techniques, ingredients, and trends.
Strong leadership, communication, and organizational skills.
Ability to work well under pressure in a fast-paced environment.
Proficient in kitchen management software and inventory systems (preferred).
Values
At Gander and Ryegrass, teamwork is our foundation the first rule of the restaurant. We are committed to excellence in hospitality, craftsmanship, and building the local economy around food systems. Through collaboration and mutual support, we create exceptional dining experiences with thoughtful service, seasonal ingredients, and a passion for fine dining. Our team values professionalism, integrity, and continuous growth, always pushing ourselves to refine our craft, stretch or compound our skillset and deliver a dining experience that is thoughtful, intentional, skillful, never complacent and fun. We honor tradition while embracing creativity, continually working to bring out the best in what we do.
Key Responsibilities:
Menu Development:
Design, innovate, and execute seasonal menus that align with the restaurant's concept and vision.
Ensure dishes are cost-effective, consistently high-quality, and visually appealing.
Kitchen Management and Team leadership:
Supervise and coordinate the entire kitchen team, including sous chefs, line cooks, and kitchen assistants.
Train, mentor, and evaluate staff to ensure professional growth and operational excellence.
Consistent Daily coaching of your team you just gotta talk all day, just like a cook needs to taste all day. Be positive, be corrective, be instructional.
Be prepared to repeat yourself a ton its our job as managers.
Enforce hygiene, safety, and sanitation standards in compliance with local health regulations.
Inventory and Cost Control:
Manage inventory levels, control food costs, and reduce waste without compromising quality.
Establish and maintain relationships with suppliers to source the best ingredients at optimal pricing.
Operational Oversight:
Oversee food preparation and ensure that all dishes are prepared to specifications.
Conduct regular inspections of kitchen equipment, ensuring functionality and safety.
Develop and maintain kitchen schedules to ensure proper coverage.
Lunch, Happy Hour, Dinner, Tasting menus
Guest Experience:
Collaborate with front-of-house staff to maintain seamless service and enhance the guest dining experience.
Respond to guest feedback, making adjustments to menus and processes as needed.
Be available to guests in the dining room.
Budgeting and Reporting:
Assist in managing the kitchen budget.
Provide actionable plans from regular reports on kitchen performance, including labor costs, food costs, and revenue projections.
All menu items must be properly costed out.
Administrative responsibilities
Coordination with General Manager and Executive Chef for staffing issues, events and product quality.
Complete recipe binder and plate build binder.