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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $68,000.00 - $72,000.00
Work Schedule
Standard Hours
Benefits
Comprehensive medical, dental, and vision benefits with several plan options to choose from
Generous Paid Time Off and Leave Programs
Employee Referral Program
Access to wellness initiatives, financial planning, mental health assistance, and more
Exempt position $68,000.00 to $72, Experience based
Plus 5% bonus potential based on salary
Job Description
Thomas Cuisine, founded in 1986, is a distinguished and award-winning private contract food service company dedicated to advocating the healing power of whole foods and promoting fresh, scratch-made cuisine prepared daily. With a commitment to quality, integrity, and community, Thomas Cuisine prides itself on delivering exceptional culinary experiences that align with health and wellness principles. Operating within the contract food service sector, they serve a variety of clients with personalized, nutritious meals that support diverse dietary needs. Every team member at Thomas Cuisine acts as an ambassador of the company’s mission and values, fostering relationships through ethical practices and a... Show More
Job Requirements
- Culinary degree or certification from an accredited culinary school preferred
- Minimum of five years progressive culinary and kitchen management experience
- Proven experience as an Executive Chef in healthcare or hospitality
- Strong leadership and management skills
- Excellent culinary skills and creativity
- Knowledge of food safety regulations and sanitation standards
- Experience in menu planning, food production, inventory management, and cost control
- Ability to operate kitchen equipment such as immersion blenders, rational ovens, and vacuum sealers
- Excellent communication and interpersonal skills
- Knowledge of Microsoft 365 or comparable software and recipe-building systems
- Baking knowledge
- ServSafe Certification
- Ability to pass federal background check, drug screening, and e-verify
Job Qualifications
- Minimum of five (5) years of progressive culinary/kitchen management
- Proven experience as an Executive Chef in healthcare or hospitality
- Strong leadership and management skills, with the ability to inspire and motivate a diverse culinary team
- Excellent culinary skills and creativity, with a passion for creating delicious, scratch-made menus
- Knowledge of food safety regulations, sanitation standards, and SOPs
- Experience with menu planning, food production, inventory management, cost management, or cost control utilization methods
- The ability to work with various equipment such as immersion blenders, rational ovens, and vacuum sealers for sous vide processing is just to name a few
- Excellent communication and interpersonal/professional skills, knowledge of Microsoft 365 or comparable, recipe-building systems with strict guidelines
- Must have baking knowledge at minimum
- ServSafe Certification
- Be able to pass a federal background, drug screen, and e-verify
Job Duties
- As the chef de cuisine, you will drive the success of our dining services, high-volume catering, and patron meal services
- In this role, you'll play a crucial part in enhancing the overall culinary experience
- Your dedication to culinary excellence directly contributes to a positive and satisfying experience, promoting a sense of community and well-rounded experience in catering and cafe
- The chef de cuisine designs menus that cater to the dietary needs and restrictions of patron visitors
- They oversee the preparation and cooking of meals, ensuring that food is prepared according to standardized recipes, portion sizes, and quality standards
- The chef de cuisine manages the kitchen staff, including cooks, sous chefs, and other kitchen workers
- This involves training, and supervising employees to ensure smooth and efficient operations with both retail and catering
- They enforce strict food safety and sanitation protocols to prevent foodborne illnesses and ensure compliance with health regulations
- This includes proper food storage, handling, and cleanliness of kitchen equipment and work areas
- The executive chef/chef de cuisine is responsible for managing the kitchen budget, including food costs, labor expenses, and inventory management
- They may negotiate contracts with suppliers and vendors to ensure the best value for ingredients and supplies
- They maintain high standards of food quality and presentation, conducting regular inspections and tastings to ensure consistency and customer satisfaction
- chef de cuisine often collaborates with dietitians, nutritionists, and other healthcare professionals to develop specialized meal plans for patients with specific dietary needs or medical conditions
- They stay updated on culinary trends, techniques, and innovations in corporate food service to continuously improve the quality and variety of meals offered to patrons
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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