Chef de Cuisine

BENEFITS

• Medical
• Dental
• Vision
• Pet Insurance
• Employer paid Life/LTD
• Fully vested 401k
• Employee Assistance Program
• PTO

POSITION OVERVIEW

he Chef de Cuisine is responsible for the overall culinary operations of the restaurant, ensuring consistent preparation and presentation of high-quality food while maintaining exceptional standards for guest service, sanitation, safety, and financial performance. This position provides leadership and direction to the culinary team, oversees daily kitchen operations, and works closely with the General Manager and other department leaders to achieve the restaurant’s operational and financial goals.

The Chef de Cuisine is responsible for menu execution, food quality and consistency, inventory management, food and labor costs, kitchen staffing, training, and compliance with established company standards and procedures. This position leads by example and creates a professional, positive, and collaborative kitchen environment.

DUTIES AND RESPONSIBILITIES

Culinary Operations

• Oversee all daily kitchen operations, including preparation, cooking, plating, and service.
• Ensure all food is prepared consistently according to established recipes, specifications, presentation standards, and quality expectations.
• Maintain high standards for food quality, freshness, flavor, portion control, and presentation.
• Assist with menu development, seasonal offerings, specials, and recipe creation as directed.
• Monitor kitchen operations during service to ensure timely and accurate execution.
• Maintain appropriate pars and production levels based on anticipated business volume.
• Ensure proper storage, labeling, dating, rotation, and handling of all food products.

Leadership and Team Management

• Recruit, train, coach, and develop culinary team members in partnership with management.
• Create and maintain kitchen schedules based on business needs and labor budgets.
• Clearly communicate expectations, responsibilities, and performance standards to culinary staff.
• Provide ongoing training related to recipes, preparation methods, sanitation, safety, and service standards.
• Foster a professional, respectful, and team-oriented work environment.
• Monitor employee performance and provide timely feedback, recognition, and corrective action when appropriate.
• Lead pre-shift meetings and communicate daily priorities, specials, and operational updates.

Financial and Inventory Management

• Manage food costs and work toward established food-cost goals.
• Monitor portion sizes, waste, spoilage, and product utilization to maximize profitability.
• Conduct and oversee regular inventory counts and maintain accurate inventory records.
• Review food orders and purchasing to ensure appropriate quantities, quality, and pricing.
• Work with management and vendors to identify opportunities to improve purchasing and cost efficiency.
• Monitor labor utilization and staffing levels to remain within established budgets.

Safety, Sanitation, and Compliance

• Ensure the kitchen consistently meets company, local, state, and regulatory food safety and sanitation requirements.
• Maintain proper food-handling, temperature-control, cleaning, and sanitation procedures.
• Ensure all kitchen equipment is operated safely and maintained in good working condition.
• Conduct regular inspections of kitchen areas, equipment, storage areas, and workstations.
• Maintain a clean, organized, and safe work environment.
• Address food safety or sanitation concerns promptly and appropriately.

Collaboration and Guest Experience

• Work closely with the General Manager, front-of-house leadership, and other departments to ensure a seamless guest experience.
• Respond professionally to guest feedback and work with management to resolve food-quality or service concerns.
• Support special events, banquets, private dining, and other culinary functions as needed.
• Participate in meetings and contribute ideas that improve food quality, service, efficiency, and profitability.
• Maintain a strong understanding of the restaurant's concept, standards, and guest expectations.