Chef de Cuisine – Restaurant Kitchen Manager

About the role

The Chef de Cuisine is accountable for the quality, consistency and overall production of the restaurant kitchen. You will lead the culinary team, manage food‑related functions and ensure guest satisfaction while staying within the operating budget.

Key responsibilities

• Supervise daily kitchen operations and enforce all Food & Beverage policies, standards and procedures.
• Develop, design and introduce new menu items, seasonal dishes and creative food presentations.
• Plan and manage food quantities, plating requirements and daily production estimates.
• Maintain sanitation, food safety and proper storage standards, ensuring compliance with all applicable laws and regulations.
• Purchase supplies, control inventory and oversee budgeting for the kitchen.
• Train, coach and evaluate kitchen staff, fostering teamwork and high performance.

Required profile

• High school diploma or GED with at least 4 years of culinary or food‑service experience, OR a 2‑year degree in Culinary Arts, Hotel & Restaurant Management (or related) with at least 2 years of experience.
• Proven ability to lead a kitchen team, manage staffing and maintain product quality.

Required skills

• Food safety and sanitation standards
• Menu development and planning
• Food preparation, cooking and plating techniques
• Team leadership and staff supervision