Chef de Cuisine

Description

This position requires a creative culinary professional who can develop innovative menus and produce high quality food across a wide range of culinary operations. This position will lead all kitchen operations for Zinc, the Holland Center's signature dining venue. This responsibility includes creating innovative, cost-effective menus for Zinc and the Holland Music Club. This position will also curate and execute menus for artist hospitality and donor lounges. Great care must be taken to maintain the highest standards of food quality and kitchen operations. The Chef de Cuisine will work collaboratively with the Executive Chef and demonstrate a proven commitment to diversity, equity, and inclusion while implementing the organization's Core Values of Collaboration, Inclusion, Trust, and Integrity, and providing excellent internal and external customer service.

Position Duties and Responsibilities

Zinc Restaurant Operations

• Oversees all aspects of Zinc kitchen operations, including menu development, food preparation, plating, and service execution
• Creates seasonal menus that maximize flavor while minimizing food costs through strategic ingredient selection and portion control
• Maintains accurate food production records and recipe costing for all Zinc menu items
• Ensures consistent food quality, taste, and visual presentation that meets Omaha Performing Arts' standards

Artist Hospitality

• Plans and executes all artist hospitality meals at the Holland Center. accommodating dietary restrictions and preferences
• Plans and executes food service for Holland Music Club shows, ensuring timely and high-quality execution
• Plans and executes food service for donor lounges and happy hour events.

Kitchen Management

• Maintains impeccable organization and cleanliness standards throughout all kitchen areas
• Implements and enforces HACCP guidelines and food safety procedures
• Ensures the kitchen is
• Manages inventory for restaurant and hospitality operations
• Plans, purchases, and receives supplies for operational needs
• Maintains a clean and sanitary environment in all food prep and storage areas
• Responsible for ensuring the kitchen and storage areas are compliment with the Department of Health’s safety guidelines.

Team Leadership & Collaboration

• Supervises and develops kitchen staff assigned to restaurant and hospitality operations
• Trains team members in food quality, preparation, presentation, food safety, and customer service
• Works collaboratively with the Director of Food and Beverage and Events on menu planning and operational efficiency
• Coordinates with banquet operations to ensure seamless service across all venues

Additional Responsibilities

• Adapts operations to meet the demands of performance schedules and special events
• Other duties as assigned

Requirements

Minimum Experience and Qualifications

• Must utilize HACCP guidelines and procedures for all food prep
• Must possess strong interpersonal skills to lead staff with the highest standards
• Has knowledge of and can implement local, state, and federal labor law regulations
• Strong customer service skills, utilizing effective communication with employees, guests, artists, donors, and all levels of management
• Demonstrated ability to create cost-effective menus without compromising quality
• Has the ability to multi-task, be detail oriented, and work independently with minimal direction
• Experience with high-volume restaurant operations and special event catering
• Ability to work flexible hours, including evenings, weekends, and performance dates
• Has a positive attitude and is dependable
• ServSafe Certified or ability to become ServSafe Certified

Minimum Education Requirements

• Possession of a high school diploma or equivalent (GED)
• Graduate of an accredited Culinary Institution preferred
• Minimum of 3-5 years progressive culinary experience, with at least 2 years in a leadership role

Supervisory Requirements

• Line Cooks (as assigned to restaurant operations)
• Dishwashers (as assigned to restaurant operations)

Physical Demands and Work Environment

• Ability to lift a minimum of 50 pounds
• Ability to work on your feet 7.5 hours/day, excluding breaks
• Ability to work under pressure and time deadlines during peak service periods
• Ability to work in varying temperatures (hot kitchen, walk-in coolers)
• Flexibility to work evenings, weekends, and extended hours during performance season