Position: Chef de Cuisine
About: The Chef de Cuisine manages and coordinates activities and operations of cooks and other employees engaged in preparing and cooking food products; manages all aspects of food preparation and presentation.
Requirements: Graduate of a recognized culinary school and three to five years related experience; or a combination of education and experience. Current knowledge of regional and national trends in food and beverage. Must possess thorough knowledge of all food preparation techniques and styles. Demonstrated proficiency in supervising and motivating subordinates. Commitment to excellence, high standards, and good judgment with the ability to make timely and sound decisions. Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm. Must possess acute attention to detail. Professional appearance and demeanor with the willingness to be a spokesperson for the restaurant. Ability to effectively communicate with people at all levels and from various backgrounds.
Benefits: Competitive salary, Health insurance, Paid time off, Professional development opportunities, Employee discounts
