Chef de Cuisine

Chef De Cuisine

The Chef De Cuisine is responsible for all daily aspects of the kitchen at Mesa Provisions including scheduling of back of house team including dishwashers. Menu development and implementation with Executive Chef and day to day operations on the line including.

Food Preparation and Execution

You're responsible for preparing and cooking dishes exactly to specificationrecipes, portion sizes, plating, and timing must be consistent. High-end kitchens expect precision down to the gram and second, with zero shortcuts.

Station Management

Each cook typically runs a specific station (grill, saut, garde manger, pastry, etc.). That means setting up ("mise en place"), maintaining organization throughout service, and ensuring your station is fully stocked and ready at all times.

Mise en Place (Preparation Work)

Before service, you'll prep ingredientschopping, butchering, making sauces, preparing garnisheseverything needed for smooth execution. The quality of this prep directly affects service speed and food quality.

Plating and Presentation

In fine dining, dishes must look as good as they taste. You're expected to plate with consistency, attention to detail, and adherence to the restaurant's visual standards.

Timing and Coordination

You must work in sync with the rest of the kitchen so that all components of a dishand all dishes for a tableare ready at the same time. This requires constant communication and awareness.

Cleanliness and Sanitation

Maintaining a spotless workspace is non-negotiable. This includes proper food handling, cleaning as you go, preventing cross-contamination, and following all health and safety regulations.

Following Direction and Standards

High-end kitchens are structured environments. You'll take direction from chefs and follow established systems without deviation. Consistency across every plate is critical.

Quality Control

You're expected to monitor ingredients and finished dishes for freshness, seasoning, and overall quality. If something isn't right, it doesn't go out.

Inventory and Waste Management

Using ingredients efficiently, minimizing waste, and properly storing food are key responsibilities. This often includes rotating stock and labeling items correctly.

Physical Stamina and Resilience

The job is physically and mentally demandinglong hours on your feet, high heat, fast pace, and pressure during service. Staying focused and composed is essential.

Teamwork and Communication

A high-end kitchen runs on tight coordination. Clear, direct communication with chefs and other cooks ensures smooth service and prevents mistakes.

Specific Responsibilities:

1. Know all menu prices ensure that all food has been rung in properly.
2. Understand and implement the proper preparation and presentation of all menu items and food specials, and expedite service as quickly as possible without jeopardizing food quality.
3. Keep work area clean at all times and remove trash from all containers, including shift changes and closing.
4. Stock the kitchen adequately before leaving shift.
5. Prepare food and food specials as required for next shift/day.

The above duties are to be carried out in the following environment:

• Fast pace, requiring the ability to be on your feet up to 10 hours at a time with limited periods for break.
• High stress with large volume of work to be performed in short time intervals.
• Potential health risks, including but not limited to, cuts and burns, caused by mishandling of sharp knives, hot cooking oil, hot cooking elements, and certain cleaning products.
• Lifting of up to 50 pounds at a given time, during the course of a work shift.

Compensation: Salary ($60,000.00 - $75,000.00)

Benefits & Perks: Paid Time Off, Potential Bonuses, Profit Sharing

Required Skills:

• Attention to Detail
• Ability to Work Under Pressure
• Time Management
• Organizational Skills
• Adaptability
• Problem Solving Skills
• Ability to Follow Recipes Accurately
• Customer Service Orientation