Chef de Cuisine

About the role

Coordinate and facilitate all food preparation, presentation, and service procedures as directed by the Executive Chef. Monitor quality and quantity of prepared food. Ensure proper rotation and utilization of stored food to prevent waste. Monitor employee performance, provide instruction as needed, and monitor staffing levels.

• Personally, and alongside kitchen staff, facilitate all food preparation, presentation, and service procedures as directed by Executive Chef.
• Monitor quantity of prepared food and ensure that quality and quantity standards are consistently satisfied.
• Ensure proper rotation and utilization of stored food to prevent waste.
• Oversees food preparation to ensure proper consistency, flavor, presentation, and portion control.
• Monitors staffing levels, early out requests, and overtime.
• Monitors and ensures kitchen and storage areas are clean, sanitary, and meet health and safety standards.
• Delegate work assignments to cooks and other kitchen staff.
• Monitor employee performance, instructs employees in the proper performance of job duties, and administer disciplinary action.
• Requisition stock according to business needs/pars.
• Ensure that the kitchen, storage areas, and other related areas are kept clean and free of safety hazards.

Qualifications & Requirements

• Minimum of five (5) years of progressive culinary industry experience
• Minimum of three (3) years of supervisory experience as a Sous Chef or equivalent leadership role
• Advanced proficiency in food preparation techniques and culinary methodology
• Demonstrated expertise in butchery and meat fabrication
• Comprehensive knowledge of food safety, sanitation, and health code compliance
• Proficiency with Microsoft Excel and Word applications
• Strong verbal and written communication skills with demonstrated problem-solving ability
• Ability to manage multiple priorities and meet operational deadlines
• Proficiency in P&L analysis, cost control, and financial troubleshooting
• Demonstrated competency in all kitchen station operations
• Degree or certification from an accredited culinary school or formal apprenticeship program
• Expertise in contemporary menu design with adaptability to market trends and consumer preferences
• Advanced organizational and staff management capabilities