Chef de Cuisine

• Lead a team of kitchen workers; Supervise and coordinate activities of cooks. • Order and maintain inventory of food and supplies needed to ensure efficient operations. • Monitor sanitation practices and ensure that kitchen safety standards are followed.

Duties & Responsibilities

• Develop, cultivate, and maintain positive collaborative relationships with the culinary team, maintaining high standards of quality, creativity, and consistency
• Conduct menu planning sessions, meetings and tastings
• Keep track of popular items on the different Restaurant menus and respond accordingly.
• Oversee and inspect food preparation and service
• Ensure that all employees follow facility standards and sanitation practices
• Assist in training employees
• Work closely with Executive Chef to understand organizational-wide goals
• Integrate culinary elements into restaurant menus and manage daily kitchen operations
• Educate and train kitchen staff on food handling, sanitation, and equipment operation; develop and document recipes, menu descriptions, and portion control standards
• Oversee menu development and revision, ordering, and inventory control
• Manage inventory, food purchasing and storage
• Prepare kitchen for opening, including menu and recipe testing, equipment setup, and hiring
• Implement standard operating procedures

Qualifications

• Qualifications: NTC 3 cooking
• Experience: 5 years' experience

We believe in equal opportunities.

We celebrate diversity and champion equality and inclusion, encouraging people from all ethnicities, genders, sexual orientations and ages to apply. This unity is key to our work culture. We want to set every Family Member up for success, so if you need anything to perform to your best or make work arrangements more comfortable, we will do our best to accommodate you.