Chef de Cuisine

Responsible for daily production and supervision of a specific kitchen. Creates and recommends menu changes to the Executive Chef.

ESSENTIAL FUNCTIONS

-          Assist in the hiring process, trains, supervises, schedules and participates in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecast needs.

-          Listens actively and communicates clearly while interacting with customers to promote food products and directing staff activities.

-          Analyzes feedback from clients and team members, makes judgments and takes action to implement suggestions for improvement.

-          Monitors team performance, product quality and production flow; fosters continuous improvement where necessary.

-          Assist in creating and implementing new menus and individual menu items for all outlets based on current food trends and regional tastes.

-          Audits food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements.

EDUCATION

-          Diploma in Culinary Arts

EXPERIENCE

-          Minimum of five years in a related field preferred.

-          Experience with Microsoft Office package.

LICENSES OR CERTIFICATES

-          First aid and CPR certification is required.

-          Food Handlers Certificate.

-          Must possess any state required licenses or certifications.