The Chef de Cuisine is responsible for the culinary quality, innovation, and experience of the operation. Motivates, trains, develops and directs team members to deliver delicious, nutritious food, and exceptional service, and accomplish daily goals and projects. This position oversees the daily administrative and operational tasks, including financial management and analysis, sanitation, and safety.
The Chef de Cuisine will focus on culinary excellence and the cafe experience for the Food Program to support operational excellence. This position reports to the Regional Chef de Cuisine and will leverage their strong culinary and operational skills to partner with key stakeholders (culinary, nutrition, marketing, behavioral science, concept development, procurement, risk management, operations, and people approach) to promote standards, Food Program expectations and enhance user (partner) experience.
Duties & Responsibilities 1
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Requirements & Skills 1
Job summary 2
The Chef de Cuisine is responsible for all kitchen operations in the absence of the Executive Chef. Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives.
Duties & Responsibilities 2
Requirements & Skills 2
Job summary 3
The goal of the Chef de Cuisine is to manage a specific restaurant. The Chef de Cuisine will take council from the Executive Chef to create, and implement the menu and concepts but the position is designed so that individuals will work in a manner that is consistent with that of an independent owner/operator.
Duties & Responsibilities 3
Requirements & Skills 3
Job summary 4
The Chef de Cuisine is responsible for planning, implementing, directing, and maintaining all kitchen activities. The Chef de Cuisine must ensure that all goals are met while complying with state and federal health requirements. In addition, the Chef de Cuisine is responsible for the hiring, training, and management of all back-of-house staff, always trying to ensure optimal staff utilization and efficiency. The Chef de Cuisine will have full responsibility for the ongoing performance of back-of-house operations and report directly to the Executive Chef.
Duties & Responsibilities 4
Requirements & Skills 4
Job summary 5
As Chef de Cuisine, you would be responsible for leading the culinary production in the hotel's continuing effort to deliver outstanding guest service and financial profitability.
Duties & Responsibilities 5
Requirements & Skills 5
Job summary 6
The Chef de Cuisine assists and oversees daily kitchen operations. Monitors food preparation to ensure consistent preparation of high-quality food products according to established food industry regulations and company policies and procedures, paying specific attention to preparation procedures and presentation standards. In addition to working on the line, provides support to members of the kitchen staff as needed.
Duties & Responsibilities 6
Requirements & Skills 6
Job summary 7
Our Chef de Cuisine is the rock star of our kitchen! Entrusted with assisting the Executive Chef with all operational management responsibilities throughout the kitchen. Though skillfully trained, they never lose sight of their ultimate reasonability, to create lifelong memories for our guests.
Duties & Responsibilities 7
Requirements & Skills 7
Job summary 8
The Chef de Cuisine is accountable for the quality, consistency, and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Coordinates menus, purchasing, staffing, and food preparation for the property's restaurant. Works with the team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
Duties & Responsibilities 8
Requirements & Skills 8
Job summary 9
The Chef de Cuisine is accountable for daily oversight and leadership of the kitchen. The position establishes criteria for food preparation, ingredients, quality standards, food specifications, recipe, and sanitation adherence, in addition to other criteria required for the successful operations of the restaurant. Provides direction to Culinary Staff including Hiring, Counseling, Training, day-to-day direction, and Supervision.
Duties & Responsibilities 9
Requirements & Skills 9
Job summary 10
The Chef de Cuisine is responsible for managing and coordinating activities of the culinary operations in planning, development, menus, pricing, hiring, training, finance, and day-to-day operations.
