Chef de Cuisine – Restaurant Kitchen Manager

About the role

The restaurant is seeking a Chef de Cuisine to lead its kitchen operations, ensure consistent quality, and drive guest satisfaction. You will combine hands‑on cooking with team leadership while managing all food‑related functions.

Key responsibilities

• Oversee daily kitchen operations, ensuring compliance with Food & Beverage policies, sanitation standards, and legal regulations.
• Develop, design, and test new menu items, seasonal dishes, and special presentations.
• Plan and manage food quantities, plating requirements, and production forecasts.
• Supervise and coordinate cooks and kitchen staff, providing guidance, training, and performance feedback.
• Maintain inventory, purchasing, and cost control to stay within the operating budget.
• Ensure proper food handling, storage, and temperature control at all times.

Required profile

• High school diploma or GED with at least 4 years of culinary experience, OR a 2‑year degree in Culinary Arts, Hotel & Restaurant Management, or a related field with 2 years of experience.
• Proven ability to lead a kitchen team, manage shift operations, and uphold high culinary standards.
• Strong understanding of food safety regulations and sanitation practices.

Required skills