Chef de Cuisine

Description The Chef de Cuisine serves as the senior culinary leader responsible for overseeing all kitchen and food service operations within a high-volume dining environment. Reporting to the DFAC Building Manager or Production Chef, this role leads all aspects of food production, menu execution, workforce leadership, food safety compliance, and quality assurance. The Chef de Cuisine provides strategic and hands‑on leadership for daily culinary operations, ensuring the delivery of high-quality, nutritious meals while maintaining exceptional standards in sanitation, efficiency, and guest satisfaction. This position oversees kitchen staff development, operational excellence, inventory and cost controls, and continuous improvement initiatives across all meal periods and special events. The ideal candidate is a strong culinary leader with experience managing high-volume food service operations, developing teams, and maintaining elevated food quality and safety standards in a fast-paced environment. Southern Foodservice Management’s Culture We have a philosophy for everyone on our service team to give something extra. A Southern Foodservice Management employee: Exhibits a positive, friendly, and respectful attitude towards guests and other team members. Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE. Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills. Promotes a fun and efficient work environment, focusing on guest satisfaction. Duties and Responsibilities Culinary Operations & Menu Leadership Directs and oversees all aspects of daily food production for breakfast, lunch, dinner, and special meal periods; establishes and maintains culinary quality standards across all service stations. Ensures menus align with nutritional guidelines, operational requirements, and guest preferences. Maintains current knowledge of culinary trends, food service best practices, and emerging nutrition initiatives; introduces innovative recipes and cooking techniques to enhance guest satisfaction and program quality. Reviews and approves production schedules, recipes, batch cooking quantities, and operational adjustments as needed. Conducts or directs daily pre-service tastings at each food station; approves or rejects product quality and implements corrective action when standards are not met. Workforce Leadership & Development Provides direct supervision and leadership to the Sous Chef and culinary leadership team, including Lead Line Cooks, Line Cooks, Prep Cooks, and Food Service Workers. Establishes staffing models, shift schedules, and station assignments aligned with operational needs and guest volume. Coaches and mentors kitchen staff in culinary technique, leadership development, food safety, and operational excellence. Conducts performance evaluations and supports ongoing employee development and advancement opportunities. Fosters a culture of accountability, teamwork, professionalism, and continuous improvement throughout the culinary operation. Participates in the hiring and onboarding process for culinary staff. Food Safety, Sanitation & Regulatory Compliance Oversees all food safety and sanitation programs, ensuring compliance with HACCP principles, local health regulations, company standards, and operational requirements. Ensures temperature logs, sanitation records, and food safety documentation are accurately completed and maintained. Conducts regular kitchen sanitation inspections and follows through on corrective actions as needed. Serves as a point of contact during health inspections, audits, and operational reviews. Investigates food safety concerns or guest complaints and implements corrective action when necessary. Ensures all food service personnel maintain required food safety certifications and training. Subsistence Management & Cost Control Collaborates with leadership on food ordering, inventory planning, and budget management. Oversees receiving and inspection of food deliveries to ensure quality and temperature compliance. Implement and monitors food cost controls, including portioning, yield management, waste reduction, and leftover utilization. Maintains accountability for kitchen equipment, smallwares, and operational supplies. Administrative & Strategic Support Prepares operational reports, production records, inspection documentation, and manager summaries. Participates in operational planning, program evaluations, and continuous improvement initiatives. Co‑ordinates with maintenance and support teams to ensure kitchen equipment remains fully operational. Maintains awareness of current food service trends, safety standards, and operational best practices. Qualifications Education Bachelor's degree in Culinary Arts, Food Service Management, Hospitality Management, or a closely related field preferred. Associate's degree in Culinary Arts combined with extensive relevant experience may be substituted. Graduation from an accredited culinary program (e.g., ACF‑accredited institution, CIA, Le Cordon Bleu equivalent) is highly desirable. Experience Minimum five (5) years of progressively responsible experience in high-volume food service, hospitality, restaurant, institutional dining, or large-scale catering operations, including at least two (2) years in a senior culinary leadership role. Demonstrated experience leading multi-tiered kitchen teams in a high-volume environment (500+ covers per meal period). Experience managing food safety programs, sanitation compliance, and operational inspections preferred. Certifications ServSafe Food Protection Manager Certification (or equivalent) required. Valid state‑issued driver's license required. Knowledge and Skills Strong knowledge of food safety standards, HACCP principles, sanitation procedures, and high-volume kitchen operations. Expert‑level culinary skill across a broad range of cooking methods, cuisines, and large‑scale production techniques. Proven leadership ability to build, motivate, and develop diverse kitchen teams in a fast‑paced environment. Strong organizational and planning skills with the ability to manage multiple priorities and operational demands simultaneously. Experience with food cost management, inventory control, production planning, and waste reduction initiatives. Excellent written and verbal communication skills with the ability to effectively communicate with leadership, staff, and clients. Proficiency with Microsoft Office Suite (Word, Excel, Outlook) for scheduling, reporting, and administrative functions. Ability to work under pressure in a fast‑paced, high‑volume culinary environment while adapting to changing operational needs. Physical Requirements Strength: Lift up to 40lbs Posture: Standing 80%, Walking 20% Movement of objects: Frequent Heavy Lifting, Heavy Carrying, Pushing, Pulling Climbing or Balancing: Occasional Stooping: Occasional Reaching: Frequent Handling: Frequent Talking/Hearing: Frequent Seeing: Frequent Temperature Variation: Frequent #J-18808-Ljbffr