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Chef de Cuisine
Rooster's Wood-fired Kitchen Ballantyne
Chef de Cuisine
Rooster's Wood-fired Kitchen Ballantyne
Full Time
5 Years Experience
Coins Icon $65000 - $80000 / Year
Chef de Cuisine
Rooster's Wood-fired Kitchen Ballantyne
Full Time
5 Years Experience
Coins Icon $65000 - $80000 / Year
Skills
food costing
Food Preparation
Inventory Management
Get directions
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Description

  

Responsibilities:
  • Menu Development:
    Create, design, and update menus based on seasonal availability, market trends, and guest feedback. 
  • Kitchen Operations:
    Oversee daily kitchen operations, ensuring smooth workflow and high productivity. 
  • Staff Management:
    Recruit, train, schedule, and mentor kitchen staff, including sous chefs and line cooks. 
  • Quality Control:
    Maintain rigorous standards for food quality, taste, presentation, and portion control for all dishes served. 
  • Food Safety & Sanitation:
    Enforce strict sanitation, hygiene, and health safety regulations to meet and exceed industry standards. 
  • Inventory & Costing:
    Manage inventory of food and supplies, place orders, and monitor food and labor costs to meet budgeted figures. 
  • Collaboration:
    Work closely with the Executive Chef and other management to develop culinary strategies and implement new ideas. 
Qualifications: 
  • Experience:
    Proven experience as a Chef de Cuisine or in a similar leadership role within a high-volume kitchen environment.
  • Skills:
    • Exceptional leadership, communication, and team-building skills.
    • Creative culinary expertise with a passion for innovation.
    • Strong knowledge of food safety, sanitation, and cost control.
    • Excellent decision-making and problem-solving abilities.
  • Education:
    An associate degree in Culinary Arts or equivalent certification is often preferred.

  

Responsibilities:
  • Menu Development:
    Create, design, and update menus based on seasonal availability, market trends, and guest feedback. 
  • Kitchen Operations:
    Oversee daily kitchen operations, ensuring smooth workflow and high productivity. 
  • Staff Management:
    Recruit, train, schedule, and mentor kitchen staff, including sous chefs and line cooks. 
  • Quality Control:
    Maintain rigorous standards for food quality, taste, presentation, and portion control for all dishes served. 
  • Food Safety & Sanitation:
    Enforce strict sanitation, hygiene, and health safety regulations to meet and exceed industry standards. 
  • Inventory & Costing:
    Manage inventory of food and supplies, place orders, and monitor food and labor costs to meet budgeted figures. 
  • Collaboration:
    Work closely with the Executive Chef and other management to develop culinary strategies and implement new ideas. 
Qualifications: 
  • Experience:
    Proven experience as a Chef de Cuisine or in a similar leadership role within a high-volume kitchen environment.
  • Skills:
    • Exceptional leadership, communication, and team-building skills.
    • Creative culinary expertise with a passion for innovation.
    • Strong knowledge of food safety, sanitation, and cost control.
    • Excellent decision-making and problem-solving abilities.
  • Education:
    An associate degree in Culinary Arts or equivalent certification is often preferred.
Chef de Cuisine
Full Time
5 Years Experience
Coins Icon $65000 - $80000 / Year
Skills
food costing
Food Preparation
Inventory Management
{{( (data.isCarriBrandActivated && mode === 'CARRI_ONLY') ? 'Apply Via Chat' : 'Apply') | translate}}
15110 Bowl Street Suite 101, Charlotte, North Carolina 28277, United States
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