Chef De Cuisine

Chef De Cuisine Job Description:

Position Title: Chef De Cuisine

FLSA Classification: Exempt

Reports To: General Manager & Owner

Department: Restaurant Operations

Job Summary:

The Chef De Cuisine is responsible for overseeing all aspects of kitchen operations, including food preparation, menu development, personnel management, inventory control, and compliance with all applicable laws and regulations. The Chef De Cuisine must create and maintain a culture of culinary excellence and ensure the kitchen delivers an exceptional dining experience to every guest.

Supervisory Responsibilities:

Directly supervises all kitchen staff, including line cooks, prep cooks, and dishwashers.

Essential Functions / Major Responsibilities:

•       Lead, coach, and mentor kitchen team members to achieve high performance and culinary excellence.

•       Develop and execute menus that align with the restaurant's concept and guest preferences.

•       Ensure consistency and quality of all food items served, following established recipes and plating guidelines.

•       Manage food and labor costs to achieve financial targets and monitor kitchen P&L performance.

•       Maintain effective communication with the General Manager, FOH team, and other stakeholders.

•       Ensure compliance with all federal, state, and local laws and regulations, including food safety and sanitation.

•       Continuously improve kitchen operations by implementing best practices and operational improvements.

•       Manage inventory and ordering of food, beverages, and supplies to ensure adequate stock levels.

•       Train and develop kitchen staff to ensure a high level of technical and culinary expertise.

•       Maintain a positive and professional image of the kitchen in the community.

Required Skills / Abilities / Competencies:

•       Strong leadership and interpersonal skills with a passion for culinary excellence.

•       Excellent organizational and time-management skills with a high attention to detail.

•       Strong financial acumen and ability to manage a P&L statement.

•       Ability to work under pressure and handle multiple tasks simultaneously. • Proficient in Microsoft Office and other restaurant management software.

•       Strong problem-solving and decision-making skills.

•       Excellent written and verbal communication skills.

•       Ability to work a flexible schedule including evenings, weekends, and holidays.

Education and Experience:

•       Bachelor's degree in culinary arts or related field preferred.

•       Minimum of 5 years of culinary experience, including at least 3 years of management experience in a high-volume, fine dining establishment.

•       ServSafe Certification required.

•       Knowledge of local and state food safety and sanitation regulations.

Work Environment:

•       The environment requires the team member to work inside in hot, wet, and humid conditions.

•       Required to work weekends and irregular hours.

•       Requires working under stressful conditions.

•       Must be able to work safely in a noisy area.

Physical Requirements:

•       Must be physically able to stand for long periods, up to 10 hours a day.

•       Must be able to work on your feet for extended periods.

•       Must be able to lift up to 50 pounds at a time.

•       Requires maintenance of the kitchen, changing light bulbs, and other additional tasks.

Travel Required:

• Occasional trips to vendors.

Other Duties:

Please note that this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities required of the team member for this job. Duties, obligations, and activities may change at any time, with or without notice.