Chef de Cuisine

Job Summary

Working as the Chef de Cuisine, you will be responsible for leading the day-to-day culinary operations and ensuring the successful execution of food production under the direction of the Executive Chef. This position plays a key leadership role in maintaining high standards of food quality, presentation, safety, sanitation, and operational efficiency. The Chef de Cuisine will also serve as a culinary leader and may assume responsibility for departmental operations in the absence of the Executive Chef.

Key Responsibilities:

• Oversee and support daily culinary production to ensure the consistent preparation, quality, and presentation of all food offerings.
• Partner closely with the Executive Chef to execute culinary standards, operational goals, and exceptional dining experiences.
• Serve as the culinary department leader in the absence of the Executive Chef, providing direction and maintaining continuity of operations.
• Ensure all food production, preparation, storage, and presentation practices comply with HACCP guidelines and all applicable food safety and sanitation standards.
• Assist with menu development and implementation, incorporating current food and catering trends while meeting operational and client needs.
• Support inventory management, ordering, purchasing, and food cost controls to promote efficient and cost-effective culinary operations.
• Lead, train, coach, and develop culinary team members while fostering a professional, collaborative, and high-performing kitchen environment.
• Assist with personnel management responsibilities, including hiring, performance management, coaching, counseling, and corrective action as needed.
• Oversee food production for high-volume service, batch cooking, catering events, and large banquet functions.
• Maintain a strong focus on quality, consistency, presentation, sanitation, and guest satisfaction across all culinary operations.
• Partner with culinary and operations leadership to identify opportunities for continuous improvement and operational excellence.

Preferred Qualifications:

• Associate degree in Culinary Arts (A.O.S.) or a culinary certificate preferred.
• Three to five years of progressive culinary experience preferred.
• Two to five years of culinary or kitchen management experience, depending on formal education, training, and overall experience.
• Previous experience in high-volume food production, batch cooking, catering, banquet, or large-scale event operations preferred.
• Demonstrated experience producing food for large catering or banquet functions.
• Strong knowledge of current food and catering trends, with an emphasis on quality, production, presentation, and innovation.
• Experience with inventory management, ordering, purchasing, and food cost controls.
• Strong understanding of food safety, sanitation, and HACCP standards.
• Proven ability to train, coach, develop, and lead culinary teams.
• ServSafe Certification required or the ability to obtain certification.