W - Chef de Cuisine - Think Hospitality

Job Summary:

As the Chef de Cuisine, you will play a vital role in assisting the Executive Chef in leading the kitchen operations. You will be responsible for coordinating kitchen staff, supervising food preparation, and ensuring adherence to quality and safety standards. In the absence of the Executive Chef, you will oversee the entire kitchen operation to maintain excellence in food quality and guest satisfaction.

Responsibilities:

• Provide direction to kitchen staff in production and best practices.
• Set up production cycles, maintain inventory levels, and order supplies as needed.
• Execute food preparation on the line and assign responsibilities to associates.
• Conduct tastings and educational seminars on the menu items.
• Supervise kitchen operations to maintain leading standards of service.
• Coordinate food preparation, storage, and portion control.
• Ensure compliance with safety and sanitation practices.
• Assist in interviewing, selecting, and scheduling associates.
• Follow sustainability guidelines and practices.
• Perform inventory management and data entry tasks.
• Monitor food quality, portion sizes, and recipe adherence.
• Maintain organization and cleanliness in all kitchen areas.
• Facilitate employee meetings and provide suggestions for improvement.
• Assist in inventory control, cost monitoring, and waste reduction efforts.
• Assume full responsibility for culinary operations in the absence of the Executive Chef.
• Supervise and train kitchen staff, ensuring adherence to sanitation and safety procedures.
• Maintain standards for quality, cost, and flavor of food items.

Requirements/Qualifications:

• Degree or certification from an accredited culinary program preferred.
• Minimum of 3 years' experience in a managerial role in an upscale or high-volume foodservice establishment.
• Strong computer skills, including proficiency in Excel and other software.
• Stable job history and career-driven mindset.
• Experience in high-volume or fine dining environments preferred.
• Excellent communication and leadership abilities.
• Ability to work varied shifts, including holidays and weekends.
• Knowledge of food cost control, inventory management, and labor scheduling.
• Commitment to upholding company policies and standards.