Job Type
Full-time
Description
The Chef de Cuisine supports the Executive Chef and culinary leadership team in managing daily kitchen operations and leading the culinary team. This role is responsible for maintaining high standards of food quality, consistency, and efficiency while ensuring a safe and organized kitchen environment. The Chef de Cuisine acts as a hands-on leader during service, training and mentoring team members, monitoring execution and standards, and stepping in to oversee kitchen operations when the Executive Chef or other back of house leaders are not present.
Key Responsibilities - Supervise daily kitchen operations, including prep, production, and service, ensuring all dishes meet Gravity Haus standards for quality and presentation.
- Lead menu development, seasonal updates, and special event planning.
- Drive performance management by training, mentoring, and evaluating kitchen staff; provide coaching to strengthen skills and cross-train across stations.
- Lead hiring, scheduling and invoice management
- Maintain compliance with all health, safety, and sanitation regulations; oversee completion of temperature logs, product rotation, and safe food handling.
- Lead inventory management, purchasing, receiving, and cost control measures.
- Monitor labor and food costs to align with budget targets.
- Lead the kitchen team during shifts, maintaining morale and a collaborative, positive work environment.
- Lead banquets, member events, and other special functions.
- Act as kitchen leader equal to the Executive Chef.
- Execute any other responsibilities assigned by leadership.
- Lead and develop our One Haus Strategy by participating in the success of every outlet of property and all others.
What We're Looking For- 4-6 years of progressive culinary experience, including at least 2-4 years in a supervisory or management role.
- Strong knowledge of culinary techniques and high-volume kitchen operations.
- Demonstrated leadership ability with experience training and mentoring team members.
- Proven ability to maintain food quality, consistency, and safety standards.
- Night and weekend availability.
- Food Safety Manager certification (or ability to obtain).
Preferred- Previous experience in hotels, resorts, or multi-outlet operations.
- Exposure to both à la carte service and banquets/events.
- Strong organizational and time management skills.
- Passion for ingredient-driven cuisine, sustainability, and hospitality.
Physical Requirements - Ability to stand and work on feet for extended periods of time (up to 8-10 hours).
- Frequent bending, stooping, lifting, and reaching.
- Must be able to lift, carry, push, or pull up to 50 lbs. regularly.
- Manual dexterity for handling kitchen tools and equipment safely.
- Flexible schedule with availability to work evenings, weekends, and holidays as needed.
Salary Description
$80,000-$95,000 based on experience
