The Chef de Cuisine is responsible for supporting and overseeing the day-to-day culinary operations of the kitchen.

The Chef de Cuisine shall oversee training and development of all kitchen personnel to ensure only the highest quality in prepared foods and meals for the patrons and their guests.

Primary responsibilities include recipe development/standardization, plate presentation, as well as inventory control. Further, strong knowledge and abilities relative to product purchasing and expense control, as well as payroll expense control (and related forecasting/budgeting) are also primary responsibilities of the Chef de Cuisine.

Of additional and vital importance, is the Chef de Cuisine’s ability to foster positive and productive relationships with all fellow employees, patrons, and guests, by successfully applying diplomacy, tact, fairness, and professionalism to nurture a team environment.

Finally, the Chef de Cuisine will maintain a well-organized, clean, and safe kitchen environment, which is always in full compliance with State health and safety codes.

Plans meals and create menus, considering probable number of guests, marketing conditions, popularity of various dishes, recent menus items and religious or other holidays, as well as specials. Responsible for the purchase of all food product and its’ budget. Conducts and oversees all food preparation and cooking, including portions and garnishment. Samples prepared meals for proper quality, and trains staff on meal qualities/attributes. Solicits, interviews, employs, trains, supervises, and discharges all kitchen staff as required. Responsible for the consistent cleanliness of the kitchen and all related or support rooms/areas and workstations and is solely responsible for strict compliance with all governmental agencies.

• Training and development opportunities for kitchen personnel.
• Positive and productive work environment.
• Opportunity to oversee culinary operations.
• Involvement in recipe development and menu planning.

• Strong knowledge of culinary operations and kitchen management.
• Experience in recipe development and standardization.
• Ability to control inventory and manage food purchasing budgets.
• Effective communication and relationship-building skills.
• Knowledge of health and safety regulations.