Chef de Cuisine

General Accountabilities

• Check the quality of raw or cooked food to ensure that health and safety standards are met.
• Monitor sanitation practices to ensure that employees follow appropriate standards and regulations.
• Check the quantity and quality of received products.
• Order food or other supplies needed to ensure efficient operation.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Determine how food should be presented and create decorative food displays.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
• Analyze recipes to assign prices to menu items, based on ingredients, labor, and overhead costs.
• Prepare and cook foods of all types.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Recruit and hire staff, such as cooks and other kitchen workers.
• Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
• Demonstrate new cooking techniques or equipment to staff.
• Arrange for equipment purchases or repairs.
• * The company reserves the right to add or change duties at any time

Skills

• Excellent verbal and written communication
• Service orientation
• Management of personnel resources
• Social perceptiveness
• Critical thinking
• Judgment and decision making
• Complex problem solving
• Time management

Job Qualifications

• Education: Associate's degree in culinary arts (preferred but not necessary)
• Experience: At least 6 years' experience in culinary management