Chef De Cuisine

• Design and implement menus for the restaurant as established by the Executive Chef
• Provide recipes, training and experience to all staff
• Ensure food is handled, processed and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program
• Ensure excellent customer relations are maintained at all times
• Coordinate with other departments regarding menu implementation
• Schedule labor force and assign responsibilities for efficient use of equipment and personnel
• Ensure compliance by all culinary personnel with Company and departmental rules, policies and procedures
• Plan, manage and monitor work as well as hiring, communication, coaching staff and building relationships
• Perform other related duties as assigned
• Position requires extensive knowledge of all kitchen equipment operations
• Ability to establish and maintain an effective working relationship with management, staff and guests
• Support other culinary operations including concessions, clubs, suites, etc. as needed

• Degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation
• Five (5) years’ experience as a Chef de Cuisine
• Minimum of three (3) years’ experience in a high-volume full-service food operation
• Proven track record in improving kitchen efficiencies, quality and relative costs
• Excellent leadership, financial analysis, team building and communication skills/customer service
• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures and HAACP
• Knowledge of kitchen sanitation, operation and maintenance of kitchen
• Detail-oriented and extremely organized with the ability to learn new programs and procedures quickly
• Proficient in Microsoft Word, Excel, and PowerPoint
• Flexible to work extended hours due to business requirements including nights, weekends and holidays

medical, dental, vision, life and disability insurance, paid vacation, and 401k plan