Chef de Cuisine
- Assist the Executive Chef in managing the daily operations of the kitchen and ensuring smooth service across all meal periods.
- Lead, train, motivate, and develop the kitchen brigade while maintaining a positive and collaborative working environment.
- Ensure all dishes are prepared and presented according to established recipes, quality standards, and brand expectations.
- Develop seasonal menus and special offerings in collaboration with the Executive Chef, incorporating fresh, local, and sustainable ingredients.
- Monitor food quality, consistency, portion control, and presentation to ensure an exceptional guest experience.
- Oversee food preparation, production schedules, and kitchen workflow to maximize efficiency and minimize waste.
- Manage food costs, inventory levels, ordering, and stock rotation while maintaining budget targets.
- Ensure compliance with food safety, HACCP, hygiene, sanitation, and occupational health and safety standards.
- Conduct regular inspections of kitchen equipment and facilities, coordinating maintenance requirements when necessary.
- Work closely with the Food & Beverage team to deliver seamless service and accommodate guest preferences and dietary requirements.
- Support recruitment, onboarding, performance management, and continuous training of culinary team members.
- Foster a culture of creativity, innovation, teamwork, and operational excellence within the kitchen.
- 5+ years of chef experience, including 2+ years of management experience
- Knowledge of Italian cuisine
- Excellent communication and leadership skills
- Advanced computer skills
- Bachelor’s Degree or degree from a post-secondary culinary arts training program highly preferred