Job Description: Chef de Cuisine

Position Overview

We are seeking a highly experienced and visionary Chef de Cuisine to lead and oversee all kitchen operations in our distinguished establishment. This role requires a seasoned culinary professional to create exceptional dining experiences, manage and mentor kitchen teams, write a la carte and banquet menus, implement efficient operational practices. The ideal candidate will merge artistry with operational precision to enhance our culinary offerings and uphold our reputation for excellence.

Key Responsibilities

• Leadership and Management: Oversee all kitchen operations, including staffing, training, and mentoring a cohesive culinary team. Foster a culture of excellence, collaboration, and professionalism.
• Menu Creation: Develop innovative and seasonally inspired menus aligned with the restaurant’s concept and guest expectations. Maintain an exceptional standard of culinary creativity and consistency.
• Operational Oversight: Plan and organize kitchen workflows to ensure efficiency and maximize productivity. Maintain high standards of cleanliness and orderliness throughout kitchen operations.
• Food Quality and Consistency: Ensure consistency in presentation, flavor, and quality of all dishes served. Conduct regular tastings, inspections, and reviews to uphold those standards.
• Cost and Inventory Management: Control food costs through effective inventory management, portion controls, and waste reduction strategies. Ensure proper use of ingredients and monitor purchasing practices.
• Kitchen Safety and Compliance: Enforce hygiene and food safety standards in accordance with local health codes and HACCP requirements. Uphold workplace safety standards to protect team members and guests.
• Trend Leadership: Stay informed of industry trends and culinary techniques to incorporate modern practices, without losing the establishment’s unique identity.
• Collaboration Across Teams: Work closely with front-of-house leadership to ensure flawless and cohesive service delivery. Participate in strategic planning and communicate effectively with management.

Qualifications and Experience

• Extensive Culinary Experience: At least 7 years of progressive experience in fine dining or high-caliber restaurants, with a minimum of 3 years in an executive or leadership role, along with 3 years of high volume banquet experience.
• Leadership Excellence: Proven ability to lead and inspire culinary teams, manage conflict constructively, and foster professional growth within the kitchen.
• Innovative Culinary Vision: Exceptional creativity in menu development, with expertise in modern and classic cooking techniques. A portfolio of dishes may be requested during the interview process.
• Strong Business Acumen: Proficient in budgeting, food cost analysis, staffing plans, and inventory management.
• Food Safety Expertise: Comprehensive knowledge of food safety standards, sanitation regulations, and kitchen compliance practices.
• Adaptability and Drive: Ability to thrive in a fast-paced, high-pressure environment, while maintaining focus and consistently delivering exceptional results.
• Effective Communication Skills: Strong interpersonal and organizational skills to effectively liaise with team members, vendors, and senior management.