Chef de Cuisine
Lead the preparation and execution of menu items, ensuring flavor, presentation, and portioning meet brand standards.
Oversee multiple stations (grill, sauté, pantry, prep) during service, providing hands-on support when needed.
Ensure allergy-sensitive, gluten-free, and vegan dishes are prepared with care and cross-contamination protocols.
Maintain ticket-time standards (10–15 min for appetizers, 15–20 min for entrées) while managing peak demand.
Monitor cooking, holding, and storage temperatures, verifying and completing logs.
Enforce strict HACCP, sanitation, and allergy protocols.
Oversee daily taste checks to ensure flavor and consistency.
Audit food storage and prep areas for FIFO rotation, freshness, and compliance.
Direct opening and closing procedures for all stations, ensuring mise en place, cleanliness, and readiness.
Supervise banquet operations, buffet, and plated service execution for all types of events, tournaments, wellness events, and VIP celebrations.
Oversee ordering and restocking to ensure uninterrupted service.
Implement waste-minimization practices through efficient prep, portioning, and inventory controls.
Assist with weekly and monthly inventory counts, analyzing usage to inform purchasing.
Receive deliveries, inspect for quality, and oversee proper storage.
Communicate shortages, equipment needs, and challenges to the Executive Chef.
Act as the kitchen's operational hub, coordinating with expo, servers, and management for smooth service flow.
Confirm assignment hand-offs verbally with teammates to maintain accountability.
Step into any station during peak demand to support the line.
Partner with FOH leaders to ensure seamless culinary integration across courtside, dining, and events.
Supervise and mentor line cooks, prep cooks, and dishwashers—providing feedback, coaching, and skills training.
Conduct pre-service lineups to review specials, VIP requests, and priorities.
Enforce grooming, uniform, and professionalism standards across the team.
Delegate effectively during service, balancing high-volume demands with fine-dining execution.
Support hiring, onboarding, and performance reviews in collaboration with the Executive Chef.
Track daily sales, guest feedback, and operational notes, submitting reports with recommendations.
Manage ordering of food and operating supplies, ensuring costs align with company standards.
Ability to stand for extended periods, lift at least 30 lbs, and work in high-heat, fast-paced environments.