Job Description
The Chef de Cuisine is the leader of the kitchen and directly represents ownership. The primary responsibilities of the CDC are to monitor the financial and service systems of the kitchen to ensure within hotel standards, develop with Executive Chefs/Owners seasonal menus, and ensure that restaurant remains appropriately staffed with well trained team members. The CDC reports directly to Owners and Management Team. We are looking for a creative and proficient in all aspects of food preparation, Chef de Cuisine. You will be "the chief" and maintain complete control of the kitchen.
Position is located in TN.
Responsibilities
Plan and direct food preparation and culinary activities
Modify menus or create new ones that meet quality standards
Estimate food requirements and food/labor costs
Supervise kitchen staff's activities
Arrange for equipment purchases and repairs
Recruit and manage kitchen staff
Rectify arising problems or complaints
Give prepared plates the "final touch"
Perform administrative duties
Comply with nutrition and sanitation regulations and safety standards
Keep time and payroll records
Maintain a positive and professional approach with coworkers and customers
Requirements
Proven working experience as a Head Chef
Excellent record of kitchen management
Ability to spot and resolve problems efficiently
Capable of delegating multiple tasks
Communication and leadership skills
Keep up with cooking trends and best practices
Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
Benefits
Health Care Plan (Medical, Dental & Vision)
Retirement Plan (401k, IRA)
Paid Time Off (Vacation, Sick & Public Holidays)
Life Insurance (Basic, Voluntary & AD&D)
Family Leave (Maternity, Paternity)
Training & Development
Short Term & Long Term Disability
