Position Summary The Chef de Cuisine will oversee all culinary operations for a high-volume, full-service hospitality venue. This position is responsible for shaping the culinary vision, driving food quality and consistency, managing kitchen operations, and fostering a strong, collaborative back-of-house team. The role ensures that every aspect of the kitchen meets exceptional standards of execution, safety, and guest experience. Key Responsibilities Culinary Direction & Menu Innovation * Develop and refine seasonal menus that showcase creativity and thoughtful ingredient selection. * Maintain high standards for flavor, presentation, and consistency across all dishes. * Prioritize the use of responsible, cost-effective, and locally sourced ingredients where appropriate. Operational & Financial Oversight * Lead day-to-day back-of-house operations to ensure smooth, efficient service. * Track food and labor costs, inventory, and purchasing to support budget targets. * Collaborate with leadership on menu pricing, special offerings, and support for events or catering. Team Leadership & Development * Hire, train, and coach culinary staff, cultivating a culture of professionalism and teamwork. * Provide ongoing training on culinary techniques, safety standards, and operational procedures. * Set clear expectations and lead by example in maintaining a positive, respectful kitchen environment. * Manage daily timecards and tips. Front-of-House Partnership * Work closely with FOH leaders to ensure smooth communication between teams during service. * Support training of FOH staff on menu knowledge, dish components, and allergen/safety information. * Collaborate with FOH management to address guest feedback and elevate the dining experience Health, Safety & Compliance * Ensure the kitchen operates in full compliance with sanitation, health, and safety guidelines. * Uphold proper food handling, storage, and cleanliness protocols. Oversee the upkeep and safe use of all kitchen equipment. Qualifications * Demonstrated experience in a senior culinary leadership role within a busy, quality-driven restaurant. * Strong command of both traditional and modern cooking methods. * Effective leadership, communication, and organizational abilities. * Experience managing costs, budgets, and operational efficiencies. * Current food safety certification (e.g., ServSafe or equivalent). * Availability to work a flexible schedule including evenings, weekends, and holidays.
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