Chef de Cuisine

Required Years of Experience

2 years

Job Details We are searching for a Chef de Cuisine to come be a part of our team at a soon-to-open French Bistro. We will be serving a roster of highly-executed French dishes across a seasonal menu. A minimum of two years experience cooking in French restaurants is necessary. The ideal candidate should have a great attention to detail, passion for cooking and excellent service, and the desire to learn, while inspiring the staff to do the same. You must be well organized, focused, have good communication skills, be a leader, have a very strong work ethic, and a true passion for the culinary arts. The ideal candidate must possess superb communication skills along with a positive attitude and provide structure in a team environment with a strong work ethic. Spanish proficiency is a plus. This position is full-time and salary based.

Responsibilities:

-Passion for and expertise in cooking.
-Attention to detail.
-Ability to make decisions.
-Ability to motivate and discipline staff.
-Organizational skills.
-Ability to communicate effectively.
-Desire to improve and create.
-Proactively ensure compliance of food safety and hygiene regulations at all times.
-Oversee all aspects of kitchen operations, including food preparation, cooking, and plating.
-Support the Executive Chef in all BOH operations and communicates goals for the kitchen department and overall vision for the restaurant
-Management of labor
-Inventory oversight
-Supervise the production of food at all stations, assisting the cooks when needed
-Maintain kitchen equipment following food & safety/restaurant standards of cleanliness and organization
-Recognize the importance of employee morale and lead by example

How to Apply: Interested candidates should submit a resume. Thanks. Compensation Details

Compensation: Salary ($90,000.00 - $110,000.00)

Benefits & Perks: Potential Bonuses

Required Skills

Culinary Creativity

Team Leadership

Mentoring skills

Time Management

Problem Solving Skills

Adaptability

Stress Management

Customer Service Orientation

Collaboration

Conflict Resolution

Attention to Food Presentation

Knowledge of French Cuisine

Ability to Train Staff

Commitment to Continuous Improvement

Understanding of Kitchen Safety Protocols

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