Job Summary: The Chef de Cuisine is responsible for overseeing the day-to-day operations of the kitchen, ensuring the highest standards of food quality, consistency, and presentation. This role leads and develops the culinary team, manages kitchen operations, controls food and labor costs, and maintains compliance with food safety and sanitation standards. The Chef de Cuisine works closely with the Restaurant GM and front-of-house management to deliver an exceptional dining experience while fostering a positive, organized, and high-performing kitchen environment.

Essential Functions and Duties:

• Lead and supervise all daily kitchen operations, ensuring efficient workflow and exceptional food quality.
• Prepare, cook, and oversee the presentation of all menu items according to established recipes and standards.
• Train, mentor, coach, and evaluate kitchen staff to maintain a skilled and motivated team.
• Assist in menu development, recipe creation, and seasonal menu updates.
• Monitor inventory levels, order food and kitchen supplies, and manage vendor relationships.
• Control food, labor, and operating costs while minimizing waste and maximizing profitability.
• Ensure compliance with all food safety, sanitation, and health regulations.
• Maintain a clean, organized, and safe kitchen environment.
• Create staff schedules and manage labor to meet business demands.
• Conduct quality checks on ingredients, preparation methods, and finished dishes.
• Collaborate with front-of-house leadership to ensure seamless service and guest satisfaction.
• Address and resolve kitchen operational issues in a timely and professional manner.
• Support special events, catering functions, and private dining as needed.