Chef de Cuisine

Head chefs oversee restaurants’ staff, food and budgets.

Chef de Cuisine Job Description Template

Our company is looking for a Chef de Cuisine to join our team.

Responsibilities:

  • May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs;
  • Plan, coordinate & implement special events and holiday functions;
  • Lead and coach the team towards achieving exceptional guest service and employee satisfaction results;
  • Recruit, interview and train team members;
  • Prepare daily food production sheets;
  • Ensure preparation of required reports, including (but not limited to) wage progress, payroll, revenue, employee schedules, quarterly actions plans;
  • Know and enforce all local health department sanitation laws;
  • Assess food portion size, visual appeal, taste and temperature of items served;
  • Work with the VP of F&B to create and implement menus;
  • All aspects of food preparation;
  • Client menu tastings;
  • Coordinate and monitor all phases of loss prevention in kitchen areas;
  • Make cooks aware of daily forecasts and customer counts so that they can be adequately prepared to serve both hot and cold food on time;
  • Perform all other duties as requested;
  • Ability to read, understand and speak English to perform essential functions of the job.

Requirements:

  • Maintain a positive attitude under pressure and motivate team;
  • Must have excellent knife skills and cooking techniques, ideally with experience in cooking exceptional food for very large groups;
  • Ability to work in a fast paced, changing environment;
  • High-volume, scratch Line Cook, Kitchen Manager, Sous Chef, or Executive Chef experience;
  • Must have an extraordinary palate and strong interest in evolving food trends;
  • Must be detail oriented, extremely organized and great at time management;
  • Ability to work independently as well as in a team;
  • Must have strong experience in managing a kitchen, ideally a fine dining catering kitchen;
  • Expertise in ordering, inventory management, labor management, and scheduling;
  • Ability to follow all Health & Safety standards;
  • 2 years in a professional kitchen or bakery in similar position with like volume and quality food service establishment;
  • Strong passion for great food and hospitality;
  • Manages time effectively and prioritizes tasks to meet deadlines;
  • Working knowledge of Microsoft Word, PowerPoint, Excel;
  • Degree from a post secondary culinary arts training program.