Chef de Cuisine

The Chef de Cuisine is the lead culinary person responsible for supervising all culinary operations for a location. Responsibilities include training and leading kitchen personnel, supervising culinary activities, estimating food consumption, and establishing presentation techniques and quality standards.

Requirements

• Trains and leads kitchen personnel
• Supervises/coordinates all related culinary activities
• Estimates food consumption and requisition or purchase food
• Selects and develops recipes and standardize production recipes to ensure consistent quality
• Establishes presentation technique and quality standards, and plans and prices menus
• Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen
• Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques

Benefits

• Generous Paid Time Off
• 401k Matching
• Retirement Plan
• Tuition Reimbursement
• Relocation Assistance