- Menu Development: Create, design, and update menus based on seasonal availability, market trends, and guest feedback.
- Kitchen Operations: Oversee daily kitchen operations, ensuring smooth workflow and high productivity.
- Staff Management: Recruit, train, schedule, and mentor kitchen staff, including sous chefs and line cooks.
- Quality Control: Maintain rigorous standards for food quality, taste, presentation, and portion control for all dishes served.
- Food Safety & Sanitation: Enforce strict sanitation, hygiene, and health safety regulations to meet and exceed industry standards.
- Inventory & Costing: Manage inventory of food and supplies, place orders, and monitor food and labor costs to meet budgeted figures.
- Collaboration: Work closely with the Executive Chef and other management to develop culinary strategies and implement new ideas.
- Experience: Proven experience as a Chef de Cuisine or in a similar leadership role within a high-volume kitchen environment.
- Skills:
- Exceptional leadership, communication, and team-building skills.
- Creative culinary expertise with a passion for innovation.
- Strong knowledge of food safety, sanitation, and cost control.
- Excellent decision-making and problem-solving abilities.
- Education: An associate degree in Culinary Arts or equivalent certification is often preferred.
Job ID: 490624507
Originally Posted on: 8/24/2025
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