Chef de Cuisine

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As Chef de Cuisine, you would be responsible for all aspects of our culinary program with a tireless effort to deliver outstanding guest service and financial profitability.

• Responsible for maintaining, producing, and executing flawless service of all food items
• Responsible for ordering, proper food rotation, inventory controls, monthly inventory, and calculating COGS (cost of goods sold)
• Maintain cleanliness and comply with food sanitation standards at all times
• Managing the Back-of-House Staff including all Cooks and Dishwashers
• Manage guest orders in a friendly, timely and efficient manner
• Teach knowledge of menu and food products to both Back-of-the-House and Front-of-the-House employees
• Ensure all food stations are fully stocked and maintained
• Complete production/prep list for next shift
• Visually inspect all food sent from the kitchen
• Practice correct food handling and food storage procedures according to federal, state, local and company regulations

• Must have at least 5 years of experience in a combination of the following positions Chef de Cuisine Sous Chef, Executive Chef, Executive Sous Chef, Line Cook, or Chef de Partie with a minimum of 2-years in a Sous Chef or higher capacity role
• Must be at least 21 years of age
• Safe Serve Certified Required
• Culinary education preferred
• Must be able to read, write, and understand English

Physical requirements:
• Must be able to stand for at least 8 hours and work a 12-hour shift
• Must be able to lift up to 25 pounds for extended periods of time
• Must be able to work in hot and cold environments

• High school diploma or GED
• Culinary Education (Preferred)
• Skills and Experience (Essential)
• Must be able to speak, read and write English and have basic food/beverage knowledge
• Must be able to work well under pressure while retaining tact and composure
• Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled

Flexible Day(s) Required: Open availability (All shifts)

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