Job Description

Culinary Operations

• Lead the kitchen in the absence of the Chef de Cuisine
• Supervise pastry sous chefs, line cooks, and prep team
• Ensure quality, consistency, and proper execution at assigned station
• Oversee food and labor cost management
• Conduct daily mise en place tasting and enforce HACCP standards
• Maintain cleanliness and organization of all storage and kitchen areas

Menu Development

• Collaborate with Chef de Cuisine on new dish creation
• Write and cost recipes, incorporating innovative techniques

Team Leadership

• Assist with scheduling, hiring, onboarding, and staff development
• Manage timecards and administrative tasks for hourly kitchen staff
• Support training programs including cook-server collaboration

Qualifications

• 4+ years of experience in a Michelin-starred kitchen
• 3+ years in a leadership or management role
• Safe Food Handling Certification
• Expertise in culinary technique and kitchen operations
• Excellent communication, training, and organizational skills
• Strong knife skills and the ability to teach and uphold standards
• Ability to thrive under pressure in a fast-paced environment
• Must be able to lift 50 lbs. and stand for extended periods

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