Role OverviewThe Chef de Cuisine will assist the Executive Chef in leading the kitchen, supervising staff, and ensuring food preparation meets standards. In the absence of the Executive Chef, the Chef de Cuisine is directly responsible for entire kitchen operations. The role involves hands-on execution, tastings, and educational seminars.
What You Will Do
Key responsibilities include providing direction to kitchen staff, setting up production cycles, ensuring inventory levels, and conducting tastings and educational seminars. The Chef de Cuisine will also supervise kitchen staff, coordinate food preparation, and control portion sizes and quality of food.
Why It Might Be a Fit
The ideal candidate will have 3 years' experience in a managerial position of an upscale and/or high-volume foodservice establishment. The role requires a degree or certification from an accredited culinary program, and the ability to work in a fast-paced environment with varying schedules, including holidays and weekends.
Requirements
- Degree or certification from an accredited culinary program
- 3 years' experience in a managerial position of an upscale and/or high-volume foodservice establishment
- Ability to work in a fast-paced environment with varying schedules
Benefits
- USD $94,000.00/Yr. - USD $97,000.00/Yr.
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