Position Summary

The Chef de Cuisine assists the Executive Chef in leading the daily activities of the heart-of-house operations and employees in accordance with department policies and procedures.

Duties and Responsibilities

●        Responsible for the execution of regular service, catering, take-out, delivery and all in/off-venue events.

●        Responsible for heart-of-house operations to ensure safety, quality and recipe accuracy.

●        Possesses in-depth knowledge of all recipes, food menus and maintains station-recipe-books.

●        Ensures all employees are compliant with all heart-of-house standards and procedures.

●        Ensures Department of Health and company sanitation standards.

●        Ensures that the venue is compliant with all federal, state and local laws, regulations, and company policies.

●        Assists in the decision-making process for interviewing, hiring and training new applicants.

●        Responsible for the scheduling, growth opportunities and employee development of heart-of-house employees. 

●        Participates in reviewing the venue’s monthly Profit & Loss statement.

●        Coaches and develops heart-of-house employees by setting clear guidelines and expectations.

●        Ensures that all mechanical systems are in good working order and compliant with all federal, state and local ordinances.

●        Ensures the preparation and delivery of menu-focus items to daily pre-service meetings.

●        Organize, develop and produce new recipes for potential new menu items and specials.

●        Ability to perform the job duties of all supervised employees.

●        Coaches and develops heart-of-house employees by setting clear guidelines and expectations.

●        Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances.

●        Portrays a positive and professional attitude and appearance.

●        Understands the policies and procedures of the organization and adheres to the company standards outlined in the company handbook.

●        Participates in training sessions, departmental meetings, or pre-shift meetings.

●        Ensures the well-being of all guests and co-workers by following the Company Safety Standards and maintaining compliance with the Department of Health and OSHAA.

Our Ideal Candidate

●        Has 2-3 years’ previous supervisory/management experience in a high-volume setting.

●        Holds an associate degree in Culinary Arts or equivalent work experience.

●        Displays strong menu planning alongside original culinary creations.

●        Demonstrated financial acumen with P&L statements, and labor models.

●        Demonstrates effective oral & written communication, interpersonal and conflict-resolution skills.

●        Possesses excellent organizational skills, problem-solving skills, and time management ability.

●        Has a solid understanding of the job duties assigned to them and outlined in their job description.

Certifications Required

●        Food Handling Safety certification

Physical Demands and Work Environment

●        Must be able to stand, walk, lift, and bend for extended periods of time.

●        Must be able to bend and lift up to 50 lbs.

●        Role may include job duties or tasks requiring repetitive motion.

●        Role may include exposure to hot kitchen elements or cleaning materials.

●        Must be able to work and remain focused in a fast-paced and ever-changing environment.

●        Ability to work a flexible schedule with varying shifts days, evenings, weekends, and holidays.

This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. The Company reserves the right to make changes in the above job description and all other duties assigned. Nothing herein shall restrict Company management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time.

Position Summary

The Chef de Cuisine assists the Executive Chef in leading the daily activities of the heart-of-house operations and employees in accordance with department policies and procedures.

Duties and Responsibilities

●        Responsible for the execution of regular service, catering, take-out, delivery and all in/off-venue events.

●        Responsible for heart-of-house operations to ensure safety, quality and recipe accuracy.

●        Possesses in-depth knowledge of all recipes, food menus and maintains station-recipe-books.

●        Ensures all employees are compliant with all heart-of-house standards and procedures.

●        Ensures Department of Health and company sanitation standards.

●        Ensures that the venue is compliant with all federal, state and local laws, regulations, and company policies.

●        Assists in the decision-making process for interviewing, hiring and training new applicants.

●        Responsible for the scheduling, growth opportunities and employee development of heart-of-house employees. 

●        Participates in reviewing the venue’s monthly Profit & Loss statement.

●        Coaches and develops heart-of-house employees by setting clear guidelines and expectations.

●        Ensures that all mechanical systems are in good working order and compliant with all federal, state and local ordinances.

●        Ensures the preparation and delivery of menu-focus items to daily pre-service meetings.

●        Organize, develop and produce new recipes for potential new menu items and specials.

●        Ability to perform the job duties of all supervised employees.

●        Coaches and develops heart-of-house employees by setting clear guidelines and expectations.

●        Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances.

●        Portrays a positive and professional attitude and appearance.

●        Understands the policies and procedures of the organization and adheres to the company standards outlined in the company handbook.

●        Participates in training sessions, departmental meetings, or pre-shift meetings.

●        Ensures the well-being of all guests and co-workers by following the Company Safety Standards and maintaining compliance with the Department of Health and OSHAA.

Our Ideal Candidate

●        Has 2-3 years’ previous supervisory/management experience in a high-volume setting.

●        Holds an associate degree in Culinary Arts or equivalent work experience.

●        Displays strong menu planning alongside original culinary creations.

●        Demonstrated financial acumen with P&L statements, and labor models.

●        Demonstrates effective oral & written communication, interpersonal and conflict-resolution skills.

●        Possesses excellent organizational skills, problem-solving skills, and time management ability.

●        Has a solid understanding of the job duties assigned to them and outlined in their job description.

Certifications Required

●        Food Handling Safety certification

Physical Demands and Work Environment

●        Must be able to stand, walk, lift, and bend for extended periods of time.

●        Must be able to bend and lift up to 50 lbs.

●        Role may include job duties or tasks requiring repetitive motion.

●        Role may include exposure to hot kitchen elements or cleaning materials.

●        Must be able to work and remain focused in a fast-paced and ever-changing environment.

●        Ability to work a flexible schedule with varying shifts days, evenings, weekends, and holidays.

This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. The Company reserves the right to make changes in the above job description and all other duties assigned. Nothing herein shall restrict Company management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time.