Job Overview We are looking for a Chef de Cuisine to join our team and prepare delicious meals for our customers. Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. You should be familiar with sanitation regulations. If you have experience with advanced cooking techniques and non-traditional ingredients, we'd like to meet you. Ultimately, you'll prepare and deliver a complete menu that delights our guests. Duties Manage full-scale kitchen operations, ensuring all equipment and stations meet rigorous professional standards. Oversee recipe execution and ingredient procurement to maintain consistent quality and flavor profiles. Direct high-volume service with precision, prioritizing speed without compromising excellence. Lead and mentor kitchen staff, delegating responsibilities to optimize workflow and team performance. Collaborate with front-of-house teams to articulate daily specials and seasonal menu highlights. Uphold impeccable plating standards to ensure every dish is visually stunning and brand-aligned. Supervise and develop line cooks, providing hands-on training to elevate technical skills. Adapt recipes to accommodate diverse dietary requirements and bespoke guest requests. Optimize inventory management and supply chain logistics to control costs and minimize waste. Enforce strict quality control protocols for all incoming produce and pantry items. Drive culinary innovation by experimenting with global trends and non-traditional ingredients. Ensure absolute compliance with health, safety, and sanitation regulations at all times. Skills Proven track record of success as a Chef de Cuisine or Sous Chef in a fast-paced, high volume restaurant environment. Expert proficiency with industrial kitchen technology and specialized culinary tools. Advanced mastery of classical and contemporary culinary, pastry, and baking techniques. Exceptional leadership and personnel management capabilities. Resilience and composure when managing high-pressure situations and complex logistics. Superior organizational and time-management skills. Continuous commitment to professional development and staying abreast of industry trends. Comprehensive understanding of global food safety standards and HACCP principles. Degree in Culinary Arts or equivalent professional certification highly preferred. Must be able to bend, stoop, and be in a standing position for long periods of time (up to 10 hours per day) Must be able to lift and carry up to 50 lbs.

Pay:

$70,000.00 - $85,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Health insurance Paid time off Vision insurance

Work Location:

In person