Chef de Cuisine

New Orleans, LA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $61,300.00 - $83,900.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

401(k) Plan

Professional Development

Employee Discounts

Meal Allowances

Job Description

Our client is a distinguished restaurant renowned for its dedication to culinary excellence and superior guest experiences. As a thriving establishment in the competitive dining industry, it combines a passion for innovative cuisine with a commitment to impeccable service. The restaurant is known for its seasonal menus, attention to detail, and warm ambiance that creates memorable dining moments for a diverse clientele. The establishment prides itself on fostering a collaborative team environment that values professionalism and continuous improvement, ensuring it remains a preferred choice for food enthusiasts and casual diners alike.

The position available is for a Chef de Cuisine, a pivotal role within the restaurant's leadership and culinary team. Responsible for overseeing the daily operations of the kitchen, the Chef de Cuisine plays a critical role in maintaining and elevating the restaurant's quality standards. This includes menu development, food preparation oversight, and the professional growth of kitchen personnel. The role is dynamic, blending culinary creativity with robust operational management and team leadership. The Chef de Cuisine acts as a marketing ambassador by embodying the restaurant's values and cultivating relationships with media and influencers to enhance the restaurant's reputation. Key responsibilities include managing food costs through precise costing techniques, maintaining sanitation standards, leading culinary staff through training and coaching, and collaborating closely with front of house management to ensure an exceptional guest experience. The role demands a hands-on leader with strong organizational and interpersonal skills, capable of thriving in a fast-paced, high-volume environment. Additionally, the Chef de Cuisine is expected to contribute to budgeting and labor management, ensuring profitable operation while upholding the highest standards of food quality and safety. This leadership role requires a commitment to excellence, creativity in menu planning, and a strategic mindset to align culinary practices with business goals. The ideal candidate will be a seasoned culinary professional passionate about food innovation, team development, and delivering unparalleled dining experiences. Employment is full-time and requires a flexible schedule including evenings, weekends, and holidays. The restaurant offers a vibrant workplace culture with opportunities for professional growth within the culinary field.

Job Requirements

High school diploma
some college and/or college degree preferred
minimum of 5 years experience in progressive culinary role preferably in high-volume or fine dining restaurant
ServSafe certification required (can be received in-house)
ability to read and write in English with excellent verbal, interpersonal and communication skills
strong organizational, multi-tasking, time management, follow-up and analytical skills with solid attention to detail and accuracy
proficiency in Microsoft Office programs, especially Excel
ability to learn industry specific accounting software
internet skills including use of emails and information gathering
ability to work in team-oriented, fast-paced environment with customer service orientation
strong managerial skills and able to prioritize and manage multiple responsibilities
must be able to get along with co-workers and manage subordinates as a team
be flexible and eager to learn new things while thinking analytically and creatively
must maintain strong professional presence and well-groomed appearance
ability to manage confidential business, guest and employee information with tact and discretion
must be able to respond calmly and make rational decisions in fast paced environment
able to sit or stand for extended periods, bend, stoop, reach, crouch, kneel, lift, push and pull occasionally up to 50 pounds
manual dexterity essential
must be able to work a minimum of 50 hours per week with varied and flexible schedule including evenings, weekends and holidays as necessary
maintain presence in community through professional societies and/or board involvement
must adhere to established appearance, hygiene and dress code guidelines
ability to comply with all company rules and regulations

Job Qualifications

High school diploma
some college or college degree preferred
minimum of 5 years in progressive culinary roles preferably in high-volume or fine dining
ServSafe certification or willingness to obtain in-house
proficiency in Microsoft Office, especially Excel
ability to learn industry-specific accounting software
strong verbal and written English communication skills
excellent organizational and multitasking skills
experience in managing teams and kitchen operations
ability to maintain confidentiality and professional appearance
adept at handling fast-paced work environments with calm and rational decision-making

Job Duties

Serve as the primary marketing ambassador for the restaurant
support and collaborate with lead management team
continually develop and update menus to reflect seasonal changes and product availability
manage food cost through accurate costing techniques
ensure cleanliness and sanitation standards are met and enforced
supervise and train culinary staff fostering effective communication and team spirit
participate in equipment maintenance and communicate needs to management
collaborate with purchasing and culinary teams to manage budget, control waste, and optimize labor costs
maintain a focus on guest dining experience while making operational decisions