Position: Chef de Cuisine

FLSA Classification: Professional Employee, Exempt

General Description of Work

With delegated authority, reporting to the General Manager and the Executive Chef, the Chef de Cuisine is responsible for…

Essential Function:

• Set up the kitchen with cooking utensils and equipment, like knives, pans, and kitchen scales
• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g., reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area

Qualifications: 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. A minimum of 2 years of experience in management.
• At least 6 months experience in a similar capacity.
• Skills Proven work experience as a Chef or Cook
• Hands-on experience with various kitchen equipment (e.g., grillers and pasta makers)
• Advanced knowledge of culinary, baking and pastry techniques

Leadership skills

• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes
• Familiarity with sanitation regulations
• Culinary school diploma preferred

Language Skills:

• Ability to read, speak and interpret documents in clear English.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.

Physical Ability:

• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time (up to 10 hours).

Reasoning Ability:

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.