Chef de Cuisine

About the role

The Chef de Cuisine is accountable for the quality, consistency and overall production of the restaurant kitchen. You will lead the culinary team, manage food‑related functions and work closely with management to enhance guest and employee satisfaction while staying within budget.

Key responsibilities

• Supervise daily kitchen operations and ensure compliance with Food & Beverage policies, sanitation and safety standards.
• Develop, design and execute new menu items, seasonal dishes and special presentations.
• Plan and control food quantities, portioning and plating requirements to meet production forecasts.
• Coordinate purchasing, inventory management and proper storage of all food products.
• Train, mentor and evaluate kitchen staff, fostering a collaborative and high‑performance environment.
• Monitor and enforce all applicable laws, regulations and temperature control procedures.

Required profile

• High school diploma or GED with at least 4 years of culinary or food‑and‑beverage experience, OR a 2‑year degree in Culinary Arts, Hotel & Restaurant Management (or related field) with a minimum of 2 years relevant experience.
• Proven ability to lead a kitchen team, manage budgets and maintain high culinary standards.

Required skills

What we offer

• Full‑time, on‑site position in a reputable property.
• Opportunity to influence menu development and kitchen operations.
• Competitive compensation package aligned with industry standards.