Job Overview
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development programs
Paid holidays
Job Description
This opportunity is with a reputable foodservice establishment dedicated to delivering exceptional culinary experiences while adhering to the highest standards of food preparation, safety, and sustainability. The company is known for its commitment to quality, innovation, and guest satisfaction, deeply integrating sustainability through programs like EarthView to minimize environmental impact.
The role of Chef de Cuisine is a pivotal leadership position within the kitchen, acting as the linchpin that ensures seamless operations in the absence of the Executive Chef. This position not only involves supervising and coordinating kitchen staff but also requires an active participation in culinary production, setting standards, and fostering a culture of excellence. The Chef de Cuisine is responsible for managing inventory, scheduling associates, controlling food quality and portion sizes, and maintaining strict compliance with safety and sanitation regulations.
In addition to operational duties, this role provides an excellent career path that leads directly to the Executive Chef position, giving motivated culinary professionals the chance to grow within the organization. The Chef de Cuisine is expected to lead tastings and educational seminars, enhancing the team’s understanding of the menu and culinary techniques. The incumbent will also play a significant role in interviewing and selecting kitchen personnel to build a capable and reliable team.
This full-time role demands a hands-on approach in maintaining the kitchen’s high standards, promoting safe work habits, and ensuring guest satisfaction through efficient and quality food preparation. It offers a dynamic work environment that includes standing for extended periods and handling physical duties such as lifting and bending, reflective of the active kitchen setting. Candidates should be prepared for variable schedules including holidays and weekends, underlining the fast-paced nature of food service operations.
Overall, the Chef de Cuisine role is ideal for culinary professionals with a passion for leadership, innovation, and quality food services, who thrive in fast-paced environments and seek to take their career to the next level through both practical kitchen management and strategic oversight.
The role of Chef de Cuisine is a pivotal leadership position within the kitchen, acting as the linchpin that ensures seamless operations in the absence of the Executive Chef. This position not only involves supervising and coordinating kitchen staff but also requires an active participation in culinary production, setting standards, and fostering a culture of excellence. The Chef de Cuisine is responsible for managing inventory, scheduling associates, controlling food quality and portion sizes, and maintaining strict compliance with safety and sanitation regulations.
In addition to operational duties, this role provides an excellent career path that leads directly to the Executive Chef position, giving motivated culinary professionals the chance to grow within the organization. The Chef de Cuisine is expected to lead tastings and educational seminars, enhancing the team’s understanding of the menu and culinary techniques. The incumbent will also play a significant role in interviewing and selecting kitchen personnel to build a capable and reliable team.
This full-time role demands a hands-on approach in maintaining the kitchen’s high standards, promoting safe work habits, and ensuring guest satisfaction through efficient and quality food preparation. It offers a dynamic work environment that includes standing for extended periods and handling physical duties such as lifting and bending, reflective of the active kitchen setting. Candidates should be prepared for variable schedules including holidays and weekends, underlining the fast-paced nature of food service operations.
Overall, the Chef de Cuisine role is ideal for culinary professionals with a passion for leadership, innovation, and quality food services, who thrive in fast-paced environments and seek to take their career to the next level through both practical kitchen management and strategic oversight.
Job Requirements
- Degree or certification from an accredited culinary program preferred
- 3 years experience in a managerial position of an upscale and/or high volume foodservice establishment required
- Willingness to work varied schedule including holidays and weekends
- Ability to stand for extended periods and perform physical tasks such as lifting up to 25 pounds, reaching, kneeling, and bending
- Commitment to safe work habits and adherence to MSDS and OSHA standards
Job Qualifications
- Degree or certification from an accredited culinary program preferred
- 3 years experience in a managerial position of an upscale and/or high volume foodservice establishment required
- Knowledge of safety and sanitation standards
- Strong leadership and communication skills
- Ability to train and mentor kitchen staff
Job Duties
- Provide direction to other kitchen staff in production and best practices
- Set up production cycles, ensure proper inventory levels are available and call in orders as needed
- Hands on execution of the line and inform associates of their responsibilities
- Conduct tastings and educational seminars regarding the menu
- Supervise kitchen to ensure service preparation is done to leading standards
- Coordinate food preparation and storage in kitchen
- Control portion sizes and quality of food
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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