The Chef de Cuisine is responsible for overseeing all culinary operations, leading the kitchen team, and ensuring the consistent delivery of high-quality dishes that align with the restaurant's culinary vision and standards.

Key Responsibilities

Culinary Leadership

• Develop and execute innovative menus that reflect the restaurant's concept while considering seasonality, cost, and guest preferences
• Maintain consistency in food preparation, presentation, and taste across all dishes
• Create and test new recipes, continuously refining and improving menu offerings
• Ensure all food meets the highest quality and safety standards

Kitchen Operations

• Oversee daily kitchen operations including food preparation, cooking, and plating during service
• Manage kitchen staff scheduling, assignments, and workflow to ensure efficient service
• Monitor food costs, minimize waste, and maintain target food cost percentages
• Coordinate with front-of-house management to ensure seamless service
• Maintain kitchen equipment and ensure proper maintenance and repairs

Team Management

• Recruit, train, and develop kitchen staff including sous chefs, line cooks, and prep cooks
• Provide ongoing coaching, mentorship, and performance feedback
• Foster a positive, collaborative kitchen culture that emphasizes teamwork and excellence
• Conduct regular team meetings and training sessions

Quality Control & Compliance

• Ensure strict adherence to food safety regulations and health department standards
• Maintain cleanliness and organization throughout the kitchen
• Conduct regular inventory checks and manage ordering of supplies and ingredients
• Implement and monitor HACCP protocols and food handling procedures

Qualifications

Required:

• Culinary degree or equivalent professional training
• 5-7 years of progressive culinary experience, including 2-3 years in a leadership role
• Proven expertise in menu development and kitchen management
• Strong knowledge of various cooking techniques, cuisines, and flavor profiles
• Understanding of food costing, inventory management, and P&L responsibility
• Current food handler's certification and knowledge of health and safety regulations
• Excellent leadership and communication skills
• Ability to work flexible hours including evenings, weekends, and holidays

Preferred:

• Experience in fine dining or similar high-volume establishment
• Familiarity with modern culinary trends and techniques
• Strong vendor relationships and sourcing knowledge
• Experience with dietary restrictions and allergen management