Chef de Cuisine - Tidepools Restaurant

Requirements

• Lead all daily kitchen operations for Tidepools, ensuring consistent execution of high-quality, Hawaiian-inspired cuisine
• Collaborate with the Executive Chef and Executive Sous Chef on menu development, seasonal updates, and special event offerings
• Train, mentor, and supervise all kitchen staff, fostering a positive and professional team culture
• Maintain strict adherence to food safety, sanitation, and Ecosure standards
• Manage inventory, purchasing, and cost controls to meet financial and quality goals
• Ensure proper equipment maintenance and coordinate repairs as needed
• Partner with restaurant leadership to deliver exceptional guest experiences
• Review sales and guest feedback to continuously improve menu performance and satisfaction
• Lead, train, and mentor all kitchen staff, fostering a culture of excellence and teamwork.
• Conduct pre-shift briefings and maintain strong communication channels (logbooks, handover reports, etc.).
• Provide coaching and performance feedback to ensure continuous improvement.
• Ensure full compliance with food safety, sanitation, and ECOSURE standards.
• Maintain a clean, organized, and efficient kitchen environment.
• Oversee proper food handling, storage, and labeling procedures.
• Manage inventory, purchasing, and cost controls to meet budget and profitability goals.
• Review menu sales analysis and recommend adjustments to improve guest satisfaction and revenue.
• Oversee equipment maintenance and coordinate repairs or replacements as needed.
• Partner with the Restaurant Manager to ensure seamless service and exceptional guest experiences.
• Address guest feedback related to food quality or dietary needs.
• Support large-party planning, special events, and promotional dining experiences

Benefits

• Medical benefits
• Dental benefits
• Vision benefits
• 401k matching
• Retirement plan
• Generous parental leave