Chef de Cuisine - Sno Cafe and Deli

Chef De Cuisine

A full house of total rewards

Competitive pay: Starting salary range of $77,837.23/yr - $85,620.95/yr, depending on experience, with opportunities for annual performance-based increases. The role offers a potential career earning trajectory reaching up to $112,085.62 annually max over time.

Full coverage: 100% employer-paid medical, dental, vision, and prescription coverage, plus competitive family rates starting after 60 days, with additional benefits such as 401(k), employer-paid life insurance, and long-term disability.

Generous PTO: Accrue 21 days of PTO in your first year, growing to 33 days after five (5) years, with an option to cash out twice annually.

Everyday perks: Free meals, parking, paid breaks, 40c/gallon gas discount, and exciting giveaways like concert and sports tickets.

Growth & support: Access to tuition reimbursement, certification programs, and Employee Assistance Program.

Purpose

The Chef De Cuisine reports to the Executive Sous Chef and performs supervisory duties over Sous Chef team. The Chef De Cuisine is responsible for scheduling, hiring, training and demonstrating leadership, coaching, and organizational skills on a day-to-day basis. The Chef De Cuisine creates a motivational environment, by being approachable and available to management and Team Members. Models behavior expected from Team Members and keeps team informed on immediate direction or plans.

Supervisory scope

• Sous Chef

Essential duties / responsibilities

• Kitchen operations management: Oversee all aspects of kitchen operations, including conducting regular walkthroughs, delegating tasks to meet standards, and communicating facility needs to the appropriate department.
• Food safety knowledge: Maintain expert knowledge of food safety regulations and sanitation standards including allergen awareness and best practices; ensure proper storage, labeling, rotation, and hygiene practices to protect guests and staff.
• Production oversight: Determine production needs, facilitate the process, delegate tasks to Sous Chefs, and ensure successful completion of these tasks.
• Staffing & hiring: Assess hiring needs for the kitchen, coordinating efforts with HR, Executive Sous Chef, and Sous Chefs to fulfill staffing requirements.
• Administrative tasks: Handle all administrative responsibilities, including daily log entries, team member evaluations, and monitoring time & attendance as delegated by the Executive Sous Chef.
• Training & development: Monitor, train, and coach kitchen staff, with direct responsibility for training Sous Chefs and Lead Cooks.
• Leadership development: Lead by example, teach key leadership traits, and identify and nurture natural leaders within the team.
• Ordering & inventory control: Manage ordering, product specifications, food quality, and end-of-month inventory, while tracking and minimizing waste.
• Butchery proficiency: Demonstrated mastery of butchery techniques and in-depth knowledge of livestock including breeds of hogs, cattle, chickens, fish, cross-cultural meat grading systems, and controlling waste.
• Other duties: Perform additional duties as assigned to support kitchen operations and staff development.

Requirements

Education and experience: Culinary Degree or an additional two (2) years of culinary experience in lieu of education. Five (5) years of culinary experience coupled with at least three (3) years' experience as Supervisor or Sous Chef. Experience in multiple cooking styles and service models preferred. Experience creating and refining well-balanced menus preferred.

Skills and abilities: Leadership & team management: Lead, coach, and motivate a diverse kitchen team by delegating effectively, setting standards, and mentoring the next generation of chefs to ensure consistent, high-quality production. Culinary expertise: Demonstrated mastery of foundational cooking techniques, broad culinary knowledge, flavor development, and plate presentation; able to execute consistently and innovate across cuisines and trends. Time, labor & organization management: Strong organizational skills with the ability to prioritize and execute during peak service; manage staffing and labor hours to align labor costs with business volume and budget targets. Communication skills: Communicate clearly and professionally with BOH/FOH teams and vendors to coordinate service, prevent misunderstandings, and support smooth daily operations. Business acumen: Manage the financial performance of the kitchen through budgeting, cost control, purchasing, and inventory practices that support efficiency and profitability. Adaptability: Stay flexible and responsive to changing business needs, dietary preferences, and new kitchen systems/technology while maintaining quality and speed. Passion for continuous learning: Commitment to ongoing development through training, coaching, and staying current on culinary techniques, industry trends, and best practices. Technology proficiency: Working knowledge of computers and common applications (Microsoft Word, Excel, and Outlook) to support scheduling, ordering, documentation, and reporting needs.

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