Chef de Cuisine ($76,700-115,300)

Fremont, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $78,100.00 - $106,900.00

Work Schedule

Flexible

Day Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Meal Allowances

Training and Development

Job Description

The Chef de Cuisine position is a leadership role within the dynamic and fast-paced environment of a restaurant. This role is designed for individuals who aspire to operate with the autonomy and responsibility akin to that of an independent owner-operator while taking guidance from the Executive Chef. Typically situated in upscale dining establishments or specialized restaurants, the Chef de Cuisine is entrusted with managing the overall operations of a specific restaurant, ensuring that both culinary excellence and business objectives are met with precision and creativity.

Working closely with the Executive Chef, the Chef de Cuisine is responsible for crafting inn... Show More

Job Requirements

Culinary education or on-the-job training
Previous experience in kitchen management or as a sous chef
Strong leadership and communication skills
Ability to work in a fast-paced environment
Experience with staff training and development
Basic knowledge of cost control and budgeting
Flexibility in work schedule and geographic location

Job Qualifications

In-depth skills and knowledge of all kitchen operations
Possess strong leadership, communication, organization and relationship skills
Experience with training, basic financial management and customer service
Proficient in general computer knowledge
A true desire to exceed guest expectations in a fast paced customer service environment
Capable of producing a consistent product in a timely manner
Strong training and communication skills
Culinary education and/or on the job training, independent restaurant experience is preferred
Geographic and schedule flexibility preferred

Job Duties

Act as senior leadership by developing and assuming key management responsibilities
Assume the role of liaison between all dining room operations and culinary staff
Supervise the preparation and cooking of various food items
Develop and implement creative menu items within the restaurant concept
Plan, coordinate and implement special events and holiday functions
Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
May manage other key culinary leadership roles including supervisor and other less senior Sous Chefs
Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
Monitor food production, ordering, cost, and quality and consistency on a daily basis
Participate in marketing events directly related to their specific restaurant

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

You may be also interested in: