Manager, Chef de Cuisine

• Oversees day-to-day operations of the kitchen
• Manages a team of culinary professionals
• Works closely with culinary leadership to maintain and elevate food quality and service
• Manages food production and ensures adherence to food safety standards
• Fosters a positive and efficient kitchen environment
• Assists with strategic planning and coordination of menus, inventory, and budgeting
• Supervises and leads kitchen team including chefs, line cooks, and kitchen staff
• Supports training, development, and mentorship of kitchen staff
• Assists with staff scheduling and manages labor costs
• Acts as point of contact for kitchen-related issues in absence of Executive Chef
• Supports planning and executing special events, catering services, and dining program promotions
• Collaborates in menu planning ensuring meals are nutritious, balanced, and appealing
• Oversees preparation, cooking, and presentation of meals
• Ensures food preparation and storage adhere to safety and sanitation guidelines
• Monitors kitchen cleanliness and organization
• Conducts regular checks of kitchen equipment
• Performs quality control checks on prepared dishes
• Assists in managing kitchen budgets including food and labor costs
• Tracks inventory levels and assists in ordering ingredients
• Works closely with other departments within dining program
• Stays updated with industry trends and new cooking techniques

• Culinary Arts degree or equivalent professional culinary training
• 5 years of professional kitchen experience
• 2 years of experience in a leadership role
• Proven experience managing kitchen staff and ensuring smooth operation of kitchen functions
• Strong knowledge of food safety regulations, kitchen equipment, and culinary techniques
• Ability to work well under pressure, manage multiple tasks, and meet deadlines
• Strong leadership skills with ability to motivate, train, and mentor team members
• Excellent communication and organizational skills
• Understanding of budget management, food costs, and inventory control
• Ability to work nights, weekends, or holidays as needed
• Passion for creating innovative and high-quality meals for a diverse population
• ServSafe Certification within 12 months of hire
• AllerTrain Certification within 12 months of hire

Ability to lead and motivate a diverse team of staff members