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Chef de Cuisine (CDC)
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Maplewood Brewery and Distillery
Glen Ellyn, IL (In Person)
$65,000 Salary, Full-Time
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Job Description
Chef de Cuisine (CDC) Maplewood Brewery and Distillery - 5.0 Glen Ellyn, IL Job Details Full-time From $65,000 a year 18 hours ago Benefits Health insurance Dental insurance 401(k) Paid time off Vision insurance 401(k) matching Food provided Retirement plan Qualifications Menu design Hospitality Teamwork Team development Kitchen cost control Inventory tracking for food cost management Attention to detail Meal preparation Food & beverage production Materials management in food and beverage Managing kitchen staff Full Job Description Maplewood Public House is seeking an experienced Chef de Cuisine to lead our culinary team in delivering exceptional dining experiences. This pivotal role involves overseeing all aspects of kitchen operations with the Executive Chef, from menu creation and food preparation to team management and food safety compliance. The ideal candidate will bring a passion for great food, extensive culinary expertise, and proven leadership abilities to inspire excellence in every dish served. You will ensure that our standards for quality, presentation, and service are consistently met while fostering a vibrant, collaborative kitchen environment. Duties Manage the entire kitchen operation in tandem with the Executive Chef, including supervising sous chefs, cooks, and support staff to ensure smooth workflow and high-quality output Develop innovative menus that reflect current culinary trends while maintaining the restaurant's unique style and guest expectations Oversee food production processes, ensuring all dishes meet rigorous quality standards and presentation guidelines Manage inventory control and food management systems to minimize waste, optimize stock levels, and control costs effectively Ensure strict adherence to food safety regulations and health standards across all kitchen activities Coordinate catering events, banquets, and special functions with precision planning and execution Train staff on food handling, preparation techniques, and service standards to promote continuous improvement and team development Qualifications Extensive culinary experience with a strong background in high volume environments (a minimum of 3 Years of Kitchen Cooking Required) Proven supervising experience with demonstrated leadership in fast-paced kitchens Experience managing dietary departments or specialized food services is highly desirable Knowledge of inventory management, food production, and kitchen operations is essential Skilled in menu planning, food preparation, and catering services Strong understanding of food safety protocols and hospitality industry standards Excellent communication skills with the ability to motivate and lead a diverse team Previous experience in restaurant management or food service management is preferred Ability to thrive under pressure while maintaining attention to detail in all aspects of kitchen operations Kitchen Manager certification required