This position is responsible for all aspects of the culinary operations of The Reserve Kitchen. You will train and motivate staff to exceed goals while balancing profitability metrics. With a focus on quality and production levels, the Chef de Cuisine will lead the culinary team on its mission to exceed customers’ expectations related to food quality and dining experience.

Responsibilities

• Ensures the highest standard of quality control and menu development for The Reserve kitchen.
• Plans and executes multiple functions.
• Continually enhances the culinary experience of guests.
• Supervises the performance, attendance, attitudes, appearance, and conduct of the culinary team.
• Prepares operating and capital budgets and operates banquet kitchen within those guidelines.
• Communicates openly and professionally with guests and meeting planners.
• Must be able to professionally communicate with all team members.
• Consistently practice safe and sanitary food handling techniques.
• Maintain workstation and equipment safety and cleanliness.

Qualifications

• Able to work flexible hours and nights.
• Two-year culinary arts degree required.
• Minimum of three years of related experience as a sous chef or a chef de cuisine.
• Three to five years of supervisory experience.
• Knowledge of food safety, sanitation, food products, and food service equipment.
• Previous experience maintaining professional and respectful work relationships.
• Previous experience in luxury and high-end establishments.

• Flexible hours.
• Opportunity to train and motivate staff.
• Focus on quality and production levels.
• Professional communication with guests and planners.

• Two-year culinary arts degree required.
• Minimum of three years of experience as a sous chef or chef de cuisine.
• Three to five years of supervisory experience.
• Knowledge of food safety and sanitation.
• Experience in luxury and high-end establishments.