Chef de Cuisine - Avant

Qualifications

• 5-7 years of culinary experience in high-end restaurants
• Strong leadership abilities to manage kitchen staff
• Proven track record of developing seasonal menus
• Knowledge of food safety regulations and standards
• Culinary degree or equivalent experience preferred

Responsibilities

• Lead and manage all kitchen operations to ensure efficiency
• Create and implement innovative and seasonal menus
• Oversee ingredient procurement and kitchen inventory management
• Train and mentor kitchen staff to maintain high standards
• Maintain adherence to health and safety regulations
• Collaborate with front-of-house team to enhance guest experiences

Benefits

• Health and wellness programs
• Paid time off and flexible scheduling
• Opportunities for professional development and growth
• Employee discounts on dining
• A dynamic and supportive work environment