Chef de Cuisine – Restaurant Kitchen Manager

About the role

The Chef de Cuisine leads the restaurant kitchen, ensuring high-quality food, consistent production and guest satisfaction. Reporting to senior management, you will combine hands‑on cooking with team leadership and operational oversight.

Key responsibilities

• Maintain culinary standards, food safety and sanitation across all kitchen operations.
• Design, develop and update daily and seasonal menus in collaboration with the culinary team.
• Plan and control food quantities, plating requirements and production schedules.
• Supervise kitchen staff, coordinate shift activities and provide training to improve performance.
• Manage purchasing, inventory and cost control while adhering to the operating budget.
• Ensure compliance with local regulations, health codes and company policies.

Required profile

• High school diploma or GED with at least 4 years of culinary experience, or a 2‑year degree in Culinary Arts/Hotel & Restaurant Management with 2 years of experience.
• Proven ability to lead a kitchen team and deliver consistent food quality.
• Strong understanding of sanitation, food handling and storage standards.

Required skills

• Food preparation and cooking techniques
• Menu planning and development
• Kitchen sanitation and safety procedures
• Inventory and stock management
• Culinary arts expertise