Chef de Cuisine - Zeffer's

Henderson, NV, USA|

Job Overview

Compensation

Type:

Salary

Rate:

Range $63,500.00 - $86,900.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

Meal Allowances

Job Description

This job opportunity is offered by a dynamic hospitality establishment known for its commitment to culinary excellence and guest satisfaction. The establishment operates within the vibrant restaurant industry, offering a diverse menu crafted from high-quality ingredients and innovative cooking techniques. Renowned for fostering a positive work environment and encouraging professional growth, this organization values teamwork, creativity, and the passion for food. Employees here are part of a close-knit team that emphasizes continuous learning, respect for culinary traditions, and adaptation to evolving culinary trends.

The Chef de Cuisine role is pivotal within this restaurant's kitchen, involving comprehensive management of all culina... Show More

Job Requirements

Must have a passion for the culinary craft
must support and care for team and guests
must be positive and adaptable to change
knowledge of current culinary concepts and procedures
ability to estimate food consumption and requisition purchases
ability to supervise food preparation and portion control
ability to ensure high-quality food production
must manage labor costs and scheduling
must plan menus and price accordingly
must ensure equipment maintenance and kitchen safety
must prepare food items when required
must develop recipes in line with budget and consumer tastes

Job Qualifications

Five or more years of supervisory experience in a restaurant kitchen
experience as Executive Chef or Sous Chef preferred
at least 21 years of age
experience with Culinary Unions and Collective Bargaining Agreements preferred
ability to obtain all necessary work cards
strong leadership and mentoring skills
excellent organizational skills
ability to work under time constraints and meet deadlines
customer service experience in a fast-paced hospitality environment
current experience in the hospitality industry in a kitchen

Job Duties

Train and manage kitchen personnel
supervise and coordinate culinary activities
select and develop recipes
standardize production recipes
ensure consistent food quality and presentation
conduct daily line checks and quality control
establish and pursue kitchen and personal development objectives
control kitchen labor costs and create weekly schedules
plan and price menus
oversee equipment operation and maintenance
enforce safety and sanitation standards
prepare selected food items
develop recipes and portion specifications

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

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

please contact the employer.

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