Chef de Cuisine

The Chef de Cuisine is responsible for managing all kitchen operations at the Hanover Crossing location. Working under the General Manager and providing leadership and direction to the Kitchen Manager and Line Cooks, a thirst for cooperation and leadership is essential. The Chef de Cuisine is responsible for overseeing kitchen operations, designing innovative menus, and ensuring the quality, taste, and the presentation of all dishes. This role combines creativity, leadership, and operational management skills to uphold Sullivan's reputation and align with its vision. Essential Duties and Responsibilities Develop and update the restaurant's menu using seasonal ingredients and customer feedback. Lead and supervise the kitchen team, including training, scheduling, and performance. Maintain a positive team environment. Ensure that all dishes meet the quality and presentation standards. Monitor inventory levels and order ingredients and supplies to maintain the ideal stock. Maintain food and safety standards in compliance with health regulations. Manage food cost and work to minimize waste. Work with the management team on pricing, specials and promotions. Oversee the maintenance of kitchen equipment. Required Qualifications and Skills Proven experience as a chef with strong leadership skills in a fast paced kitchen. At least 3-4 years experience as Sous Chef in a full service restaurant. Serve Safe certified. Knowledge of food safety and sanitation practices. Attention to detail and creativity in menu planning and presentation. Effective time management skills and the ability to multitask and prioritize. Experience with ordering, scheduling and food waste. Proficient in-house technology such as POS and MarginEdge. Stewardship of Sullivan's commitment to guests and employees, acting in a professional manner and treating everyone with respect. > Ability to work morning, nights, weekends, and holidays. Exceptional personal hygiene and positive representation of the organization to employees, guests, vendors, and the community. #J-18808-Ljbffr