An Executive Chef holds a position at the very top of the kitchen management structure. Executive chefs are often responsible for the operation of multiple outlets of food service. Usually larger establishments have an executive chef, and it is primarily for a management role rather than manual cooking.
The Chef de Cuisine is the head of the kitchen and responsible for overseeing all culinary operations within the restaurant or food service establishment. This leadership role ensures the creation of high-quality dishes, maintains kitchen standards, and leads a team of cooks and kitchen staff to deliver exceptional dining experiences. The Chef de Cuisine is key in menu planning, food preparation, maintaining inventory, ensuring food safety standards, and driving the overall success of the kitchen operations.
Job Type:
Full-time Pay:
$85,000.00 - $95,000.00 per year
KEY RESPONSIBILITIES
Culinary Leadership & Management:
Oversee all aspects of the kitchen, ensuring that food preparation, presentation, and service meet the highest standards of quality and consistency. Develop, plan, and execute seasonal menus, special dishes, and tasting menus, in collaboration with Ownership. Manage and train kitchen staff, including cooks, sous chefs, and prep cooks, fostering a collaborative and productive work environment. Supervise day-to-day kitchen operations, ensuring proper staffing, equipment maintenance, and efficient workflow. Ensure all food preparation complies with safety and hygiene standards in accordance with local health regulations (e.g., HACCP, OSHA).
Menu Development & Innovation:
Design and innovate menus based on current food trends, local ingredients, and customer preferences - working alongside Ownership. Ensure dishes are creative, cost-effective, and reflect the establishment's brand and culinary identity. Maintain a standard of procedure for the Quarterly Menu change. Regularly review and update the menu to maintain interest, seasonal relevance, and profitability.
Quality Control & Food Presentation:
Maintain high culinary standards and ensure dishes are consistently prepared and presented to the highest standards. Review each dish before it leaves the kitchen to ensure quality, presentation, and portion control. Monitor the quality of ingredients and ensure proper sourcing from reputable suppliers.
Inventory & Budget Management:
Manage kitchen inventory, placing orders, tracking food costs, and controlling waste to maintain budgetary goals. Work closely with suppliers and vendors to source quality ingredients at the best possible prices. Oversee the proper storage of food products and ensure that the kitchen is always stocked with necessary items.
Staff Training & Development:
Lead by example and provide ongoing training to kitchen staff on cooking techniques, presentation, and safety procedures. Conduct regular performance evaluations and offer constructive feedback to ensure the professional development of the team. Foster a positive and respectful kitchen culture, promoting teamwork and maintaining morale.
Health & Safety Compliance:
Enforce strict adherence to food safety and sanitation practices in the kitchen. Regularly conduct inspections of kitchen equipment, storage areas, and food preparation zones to ensure cleanliness and compliance with health codes. Stay current with food safety regulations and ensure the team is trained and compliant.
Customer Experience:
Collaborate with the front-of-house team to ensure seamless service and communication between the kitchen and dining room. Handle customer feedback and complaints related to food quality, and make adjustments as necessary. Participate in guest interactions (if applicable) to promote the culinary experience and enhance guest satisfaction.
Physical Requirements:
Ability to stand and walk for extended periods. Ability to lift, carry, and move heavy objects (up to 50 lbs). Must be able to work in a hot, fast-paced kitchen environment.
Qualifications:
Proven experience as a Chef de Cuisine or in a similar senior culinary role 3-5 years of progressive experience in high-volume restaurants. Culinary degree or relevant certification is preferred Strong leadership and management abilities, with the ability to inspire and motivate a team Excellent culinary skills and knowledge of various cuisines and cooking techniques Menu development experience, including costing, pricing, and seasonality considerations Solid understanding of kitchen operations, inventory management, and cost control Strong communication, collaboration, and interpersonal skills High standards of professionalism, integrity, and work ethic Flexibility to work evenings, weekends, and holidays as required Knowledge of Latin American Cuisine required, Knowledge of Colombian Cuisine strongly preferred Knowledge of Toast, MarginEdge & 7Shifts is preferred Bilingual English & Spanish We offer competitive wages (based on experience), medical benefits, company dining discounts, and opportunities for advancement.
