Chef de Cuisine

About the role

The Chef de Cuisine will lead the restaurant kitchen, ensuring high‑quality food production, consistency, and guest satisfaction. This full‑time position combines hands‑on cooking with team leadership and operational management.

Key responsibilities

• Maintain culinary standards, food safety, and proper storage throughout the kitchen.
• Supervise daily kitchen operations, including shift coordination and staff scheduling.
• Develop and update daily and seasonal menu items, managing portion control and plating requirements.
• Oversee purchasing, inventory, and cost control to stay within the operating budget.
• Train, mentor, and evaluate kitchen staff, fostering a collaborative and respectful work environment.
• Ensure compliance with all relevant laws, regulations, and internal 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 manage day‑to‑day operations.
• Strong understanding of food safety standards and sanitation practices.

Required skills

• Culinary techniques and food preparation
• Menu planning and development
• Food safety and sanitation compliance
• Inventory and cost control

What we offer

• Competitive salary based on experience
• Opportunities for professional development and training
• Dynamic work environment within a reputable hospitality property