Chef de Cuisine (Full-time, Corn Maiden)

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, implement menu and concepts but the position is designed so that individuals will work in a manner that is consistent as that of an independent owner/operator.

Responsibilities include:

Act as senior leadership by developing and assuming key management responsibilities

Assume the role of liaison between all dining room operations and culinary staff

Supervise the preparation and cooking of various food items

Develop and implement creative menu items within the restaurant concept

Plan, coordinate & implement special events and holiday functions

Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring

May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs

Lead and coach the team towards achieving exceptional guest service and employee satisfaction results

Monitor food production, ordering, cost, and quality and consistency on a daily basis

Participate in marketing events directly related to their specific restaurant

In-depth skills and knowledge of all kitchen operations

Possess strong leadership, communication, organization and relationship skills

Experience with training, basic financial management and customer service

Proficient in general computer knowledge

A true desire to exceed guest expectations in a fast paced customer service environment

Capable of producing a consistent product in a timely manner

Strong training and communication skills

Culinary education and/or on the job training, independent restaurant experience is preferred

Geographic and schedule flexibility preferred