Position SummaryThe Chef de Cuisine is responsible for the overall leadership and performance of kitchen operations, ensuring efficiency, profitability, and the highest standards of food quality across The Café by Emeril, Delmonico Steakhouse, and The Lobby Bar. This role oversees all back-of-house functions, including menu development, purchasing, labor management, and the leadership of Sous Chefs, Pastry Chef, and culinary team members. The Chef de Cuisine partners closely with the Executive Chef and executive leadership to drive operational excellence, elevate the guest experience, and achieve business objectives.Key ResponsibilitiesOperational SetupCollaborate with the Executive Chef to develop kitchen SOPs, establish workstations, and ensure equipment installation and sanitation standards comply with health regulationsOversee soft openings and grand openings to evaluate service efficiency, quality, and guest satisfactionMaintain flexibility and composure in a high-pressure opening environment, including extended hours as neededCulinary Leadership & ExecutionMaintain the highest standards of food quality, presentation, consistency, and executionLead menu execution and contribute to menu development, including seasonal and daily specialsEnsure all food is prepared in accordance with food safety regulations, company standards, and service timelinesSupervise, coach, and develop culinary team members to ensure adherence to recipes, techniques, and portion standardsExpedite service to ensure accuracy, quality, and timely delivery of all dishesRoutinely taste and evaluate food to ensure freshness and operational excellenceOperations & Financial PerformanceManage food and labor costs to achieve budgeted targetsMaintain accurate inventory controls, minimize waste, and ensure proper product utilizationOversee ordering and receiving processes to ensure all products meet quality and safety standardsReview monthly financial performance, including P&L results, with the Executive ChefEnsure accurate payroll practices and timekeeping compliance for back-of-house colleaguesTeam Leadership & DevelopmentLead, inspire, and develop Sous Chefs, Pastry Chef, and all back-of-house colleaguesOversee recruitment, onboarding, training, and ongoing development of the culinary teamCreate and manage weekly schedules to ensure appropriate staffing levels and operational efficiencyConduct performance evaluations and provide coaching to support colleague growth and developmentPartner with People & Culture to ensure fair and consistent application of disciplinary proceduresFoster a positive, respectful, and inclusive work environmentGuest ExperienceSupport front-of-house operations and engage with guests to ensure exceptional dining experienceConduct table visits and respond to guest feedback to continuously improve service and satisfactionBuild relationships with repeat guests to enhance loyalty and personalized hospitalityHealth, Safety & ComplianceEnsure cleanliness, organization, and maintenance of all back-of-house areasEnforce all food safety, sanitation, and health regulations in compliance with local laws and company standardsConduct regular safety training and respond promptly to sanitation or safety concerns.Complete all incident, accident, and food safety reports accurately and in a timely manner.Monitor product handling procedures, including temperature controls, storage, and spoilage preventionEnsure all kitchen equipment is properly maintained, and operational concerns are addressed promptlyAdministrative ResponsibilitiesComplete weekly management and colleague schedulesMaintain accurate monthly inventory and reportingEnsure full knowledge of and compliance with all company policies and procedures
