Chef de Cuisine

Description I. Position Summary The Chef de Cuisine position is responsible for overseeing the daily culinary operations of Jack O’Neill Restaurant & Lounge at Dream Inn Santa Cruz. This position works in partnership with the Executive Chef to ensure exceptional food quality, operational efficiency, menu execution, sanitation compliance, team leadership, and an elevated guest dining experience. The Chef de Cuisine will lead and support all kitchen operations including restaurant service, banquet production, ordering, inventory, training, and labor management. II. Essential Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Oversee daily food preparation and execution for breakfast, lunch, dinner, banquet, and special event service. Ensure all food items are prepared and presented according to established recipes, specifications, and quality standards. Assist in menu development, seasonal offerings, specials, and recipe improvements in partnership with the Executive Chef. Supervise, train, coach, and mentor culinary associates to maintain high levels of performance and consistency. Coordinate kitchen production and timing to ensure efficient and timely service during all meal periods. Maintain the highest standards of food handling, cleanliness, sanitation, and safety per health department regulations. Monitor food quality, freshness, inventory levels, and proper storage procedures. Order food and kitchen supplies while managing food costs and minimizing waste. Manage labor costs and staffing levels according to business demands. Ensure all kitchen equipment is maintained and operating properly. Communicate effectively with front-of-house teams regarding menu items, daily specials, and guests. Attend departmental meetings, training sessions, and management meetings as required. Complete additional duties as assigned by the Executive Chef or senior leadership. III. Additional Responsibilities 1. Assist with banquet and catering culinary operations as needed. 2. Conduct line checks and quality assurance inspections. 3. Assist with scheduling and performance management of kitchen associates. 4. Support onboarding and continuous training of culinary staff. 5. Ensure all requisitions, invoices, and inventory documentation are completed accurately. 6. Maintain organization and cleanliness of all kitchen and storage areas. 7. Practice and enforce workplace health and safety guidelines. 8. This position will be required to maintain a valid and unexpired California Food Handler’s Card on file. IV. Competencies/Proficiencies 1 Leadership Skills 2. Communication Proficiency 3. Team Player 4. Customer/Guest Focus 5. Organizational Skills 6.Time Management 7. Problem Solving 8. Creativity and Culinary Innovation V. Supervisory Responsibility This position directly supervises kitchen associates, cooks, stewards, and other culinary team members as assigned. VI. Position Type And Expected Hours Of Work This is a full-time position. Due to the nature of the hospitality industry, this position requires a flexible schedule including mornings, evenings, weekends, holidays, and extended hours based on operational demands. VII. Work Environment This position operates primarily within a high-volume kitchen environment with exposure to high temperatures, sharp equipment, slippery surfaces, and moderate to loud noise levels. Protective equipment including hats, aprons, gloves, and slip-resistant footwear may be required. VIII. Physical Demands The physical demands described here are representative of those that must be met in order to successfully perform the essential functions of this job: VIII. Travel No travel is required during working hours for this position. IX. Preferred Education and Experience 1. Culinary degree or professional culinary certification preferred. 2. Minimum of 2–3 years of experience as a Sous Chef, Chef de Cuisine, Banquet Chef, or similar culinary leadership role. 3. Experience in high-volume restaurant, hotel, or resort culinary operations preferred. 4. Experience with coastal cuisine, seafood, banquet production, and upscale dining preferred. X. Additional Eligibility Qualifications 1. Strong leadership and team development skills. 2. Strong organizational and communication skills. 3. Knowledge of food safety and sanitation regulations. 4. Ability to work efficiently in a fast-paced environment. 5. Basic computer knowledge including Microsoft Office and POS systems preferred. 6. English required; bilingual Spanish preferred. XI. Other Duties This job description is not designed to cover or contain a comprehensive listing of all of the activities, duties or responsibilities that are required of an associate for this job. Further, duties, responsibilities and activities may change at any time with, or without, notice. #J-18808-Ljbffr