Chef de Cuisine

SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

• Prepares and cooks foods of all types either on a regular basis or for special guests or functions.

• Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.

• Develops, designs, or creates new menus and recipes based on standards or artistic contributions.

• Demonstrates knowledge of high quality food products, presentations and flavor.

• Ensures compliance with food handling and sanitation standards.

• Ensures compliance with all applicable laws and regulations.

• Follows proper handling and right temperature of all food products.

• Knows and implements brand's Safety Standards.

• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

• Maintains purchasing, receiving and food storage standards.

• Operates and maintains all department equipment and reports malfunctions.

• Supports procedures for food & beverage portion and waste controls.

• Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.