Salaried manager will ensure all kitchen operations are running smoothly and efficiently while maintaining the highest quality standards in food production and presentation. This role will work closely with the Director of F&B to develop new menu items and oversee all aspects of the kitchen. Work hours/days vary as dictated by business needs and will include, evenings, weekends and holidays.
Chef de Cuisine Duties and Responsibilities
Plan, organize, and direct all culinary activities in the kitchen
Train, mentor, and manage kitchen staff
Develop and implement new menu items based on seasonal and regional ingredients
Create recipes, determine portion sizes, and estimate food requirements
Ensure all dishes are prepared according to recipes, quality standards, and presentation standards
Monitor food inventory and order supplies as needed
Ensure all kitchen staff adhere to health and safety regulations
Monitor and maintain the cleanliness of the kitchen
