Chef de Cuisine

Duties and Responsibilities
- Assisting the Exec. Chef/Kitchen Manager to provide direction for all day-to-day
operations, including banquet functions and execution of timely food production
for all catering/ banquet functions.
- Supervises and coordinates activities of cooks and workers engaged in food
preparation.
- Ensures methods and standards of food production is maintained and consistent.
- Ensures that cooks are preparing proper amounts of all items needed by setting
written par levels for all areas.
- Monitors the quality of raw and cooked food products to ensure that standards
are met.
- Demonstrate new cooking techniques and equipment to staff.
- Develops and implements guidelines and control procedures for purchasing and
receiving areas.
- Manages department controllable expenses including food cost, supplies,
uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards
are met.
- Determines how food should be presented, and create decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Inspects all freezers and refrigerators for cleanliness, organization, and correct
temperatures.
Knowledge, Skills, and Attributes
- Must consistently display a professional and sophisticated presence.
- Must be able to prioritize and delegate work with effective and consistent follow through.
- Must be highly organized with attention to detail, speed, and accuracy.
- Must be self-motivated with high energy level.
- Must be service oriented with excellent customer service skills.
Qualifications
Education: High school diploma or GED required; college degree in culinary
arts or food & beverage preferred.
Experience: Minimum 2 years as Sous Chef in 4-Star or higher rated restaurant.
- Must have active food handlers certification

Duties and Responsibilities
- Assisting the Exec. Chef/Kitchen Manager to provide direction for all day-to-day
operations, including banquet functions and execution of timely food production
for all catering/ banquet functions.
- Supervises and coordinates activities of cooks and workers engaged in food
preparation.
- Ensures methods and standards of food production is maintained and consistent.
- Ensures that cooks are preparing proper amounts of all items needed by setting
written par levels for all areas.
- Monitors the quality of raw and cooked food products to ensure that standards
are met.
- Demonstrate new cooking techniques and equipment to staff.
- Develops and implements guidelines and control procedures for purchasing and
receiving areas.
- Manages department controllable expenses including food cost, supplies,
uniforms and equipment.
- Participates in the budgeting process for areas of responsibility.
- Provides direction for menu development.
- Monitors the quality of raw and cooked food products to ensure that standards
are met.
- Determines how food should be presented, and create decorative food displays.
- Recognizes superior quality products, presentations and flavor.
- Inspects all freezers and refrigerators for cleanliness, organization, and correct
temperatures.
Knowledge, Skills, and Attributes
- Must consistently display a professional and sophisticated presence.
- Must be able to prioritize and delegate work with effective and consistent follow through.
- Must be highly organized with attention to detail, speed, and accuracy.
- Must be self-motivated with high energy level.
- Must be service oriented with excellent customer service skills.
Qualifications
Education: High school diploma or GED required; college degree in culinary
arts or food & beverage preferred.
Experience: Minimum 2 years as Sous Chef in 4-Star or higher rated restaurant.
- Must have active food handlers certification