Chef de Cuisine

About the role

The Chef de Cuisine is responsible for the overall quality, consistency and production of the restaurant kitchen. You will lead the culinary team, manage food‑related functions, and coordinate menus, purchasing and staffing to ensure guest satisfaction while staying within the operating budget.

Key responsibilities

• Supervise kitchen shift operations and enforce food & beverage policies, standards and sanitation procedures.
• Plan and manage food quantities, plating requirements and daily production needs.
• Develop and update daily and seasonal menu items, ensuring compliance with all applicable laws and regulations.
• Prepare and cook a wide range of dishes, including special guest or function meals, while maintaining high standards of flavor, presentation and food safety.
• Lead, train and motivate kitchen staff, covering duties in their absence and fostering a collaborative work environment.
• Monitor food storage, handling and temperature controls to guarantee product quality and safety.

Required profile

• High school diploma or GED with at least 4 years of culinary or food‑service experience, OR a 2‑year degree in Culinary Arts, Hotel & Restaurant Management (or related) with at least 2 years of experience.
• Proven ability to manage kitchen operations, staff scheduling and budgeting.
• Strong knowledge of food safety regulations and sanitation standards.

Required skills

• Culinary arts
• Menu development
• Food safety