Position OverviewThe Chef de Cuisine is responsible for leading all kitchen operations, ensuring exceptional food quality, operational excellence, and team performance. This role oversees menu execution, staff development, food safety compliance, inventory management, and guest satisfaction while supporting financial and business objectives.
Key Responsibilities
- Lead and oversee daily kitchen operations, ensuring adherence to company standards, food safety regulations, and operational procedures.
- Develop, execute, and refine seasonal menus, recipes, and culinary offerings in collaboration with culinary leadership.
- Ensure consistent quality, presentation, flavor, and portion control for all food products.
- Manage food production, inventory levels, ordering, and cost controls to achieve budget goals.
- Supervise, train, coach, and develop kitchen team members, fostering a culture of accountability and excellence.
- Schedule and coordinate kitchen staff to ensure efficient operations and service execution.
- Maintain proper food handling, storage, sanitation, and HACCP standards.
- Lead by example during service while actively supporting food preparation and execution.
- Monitor guest feedback, resolve service issues, and continuously improve the dining experience.
- Support hiring, onboarding, performance management, and employee development initiatives.
- Promote a safe work environment by enforcing company safety policies and procedures.
- Collaborate with restaurant leadership to achieve operational, financial, and guest satisfaction goals.
Qualifications
- Minimum 3-5 years of culinary leadership experience as a Chef de Cuisine, Executive Sous Chef, or similar management role.
- Strong knowledge of culinary techniques, menu development, food costing, inventory management, and kitchen operations.
- Proven leadership, coaching, and team development skills.
- Experience managing labor costs, budgets, and operational performance.
- Excellent communication, organizational, and problem-solving abilities.
- Comprehensive knowledge of HACCP, sanitation, and food safety regulations.
- Ability to work effectively in a fast-paced, high-volume environment.
- Culinary degree or equivalent professional culinary training preferred.
- Flexible schedule, including evenings, weekends, and holidays.
Preferred Skills
- Menu planning and seasonal recipe development
- Staff training and performance management
- Budgeting and cost control
- Inventory and purchasing management
- Guest service and conflict resolution
- Multi-unit or high-volume restaurant experience preferred
What We Offer
- Competitive Salary: $85,000-$90,000
- Growth opportunities within VIVMEE Hospitality
- Collaborative and values-driven culture
- Opportunity to work in a unique, high-end event environment
Apply Today
If you are passionate about creating exceptional celebrations and delivering memorable guest experiences, we invite you to apply and become part of the VIVMEE Hospitality team at Renault Winery & Resort.
Disclaimer
"This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments)."
