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 collaborate with management to enhance guest and employee satisfaction while staying within budget.

Key responsibilities

• Supervise kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.
• Maintain food preparation, handling, storage, and temperature standards to meet sanitation and safety regulations.
• Develop, design, and introduce new menu items, seasonal dishes, and creative culinary concepts.
• Plan and manage food quantities, plating requirements, and daily production forecasts.
• Coordinate purchasing, inventory control, and budgeting for the kitchen.
• Train, mentor, and evaluate kitchen staff, fostering a collaborative and high‑performance environment.
• Ensure all applicable laws and regulations are adhered to, including food safety and labor standards.

Required profile

• High school diploma or GED with at least 4 years of culinary, food‑and‑beverage, or related experience, OR a 2‑year degree in Culinary Arts, Hotel & Restaurant Management, or a related field with at least 2 years of experience.
• Proven ability to lead a kitchen team, manage day‑to‑day operations, and make sound financial decisions.
• Strong understanding of food safety, sanitation, and quality standards.
• Excellent communication and interpersonal skills to coordinate with staff and management.

Required skills