Chef de Cuisine - Main Street Abbey, LLC

Check out www.visitfranklinyard.com for an overview of Franklin Yard.  We are located just 10 minutes from South County and 20 minutes from Downtown STL in beautiful Columbia, IL.  Our exciting campus is home to the Main Street Abbey event and wedding venue, the Principal Hotel, Graphite Restaurant and Home Court Sports Bar.


Description


We are seeking a Chef de Cuisine to oversee kitchen operations, ensuring the preparation and presentation of high-quality dishes. This individual should possess leadership, creativity, and management skills, while maintaining a strong focus on the kitchen's efficiency, cleanliness, and overall performance.


Responsibilities:

• Menu Creation & Planning:

Develop and design new menu items based on seasonal ingredients, customer preferences, and culinary trends.
Ensure menu items are consistently prepared to a high standard and make adjustments as needed.

• Kitchen Management:

Oversee the daily operations of the kitchen, including preparation, cooking, and plating of food.
Supervise and coordinate the work of all kitchen staff, ensuring proper cooking techniques and food safety protocols are followed.
Manage kitchen inventory, ordering supplies, and keeping track of stock levels.

• Staff Management & Training:

Hire, train, and develop kitchen staff, including sous chefs, line cooks, and dishwashers.
Assign tasks, delegate duties, and monitor the performance of team members.
Conduct regular staff meetings to communicate updates, changes in procedures, and goals.

• Quality Control & Consistency:

Maintain high standards of food quality, taste, and presentation.
Monitor food production processes to ensure consistency in each dish served to customers.

• Budgeting & Cost Control:

Manage kitchen budgets, ensuring food costs are kept within budgeted limits while maintaining quality.
Monitor waste, portion control, and labor costs to ensure profitability.

• Health & Safety Compliance:

Ensure the kitchen adheres to all local health regulations and safety standards.
Conduct regular inspections of kitchen equipment and facilities, ensuring they are in proper working order.
 

• Collaborate with Front-of-House:

Work closely with the restaurant’s front-of-house management to ensure a smooth operation and to resolve any issues that may arise.



Skills & Qualifications

• Formal training in culinary arts or a related field is often required.

 

• Extensive experience in kitchen roles, especially as a sous chef or line cook, is typically required before becoming a chef de cuisine.

 

• Strong management skills to lead a team and maintain a positive work environment.

 

• Ability to design innovative menus and dishes.

 

• Ability to juggle multiple tasks efficiently in a fast-paced kitchen environment.

 

• Deep understanding of food safety regulations and best practices.

 

• Ability to work flexible hours including nights, weekends and holidays.
• Ability to work in a fast-paced, high-volume environment while maintaining a positive attitude. 

Benefits

Competitive Salary of /- 70k
Health, Dental, and Vision Insurance
10 Days Paid Time Off and 8 Holidays
401(k) match up to 4%
Opportunities for professional development and career growth

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