Position Title: Chef de Cuisine
Location: Austin, Texas
Department: Culinary
Reports To: Corporate Executive Chef
Job Type: Full time
Salary: Based on experience
Application Deadline: January, 5th, 2025
Job Summary:
The Chef de Cuisine is the culinary leader responsible for overseeing all aspects of kitchen operations, ensuring the preparation of high-quality food, and leading a team of chefs and kitchen staff. As the head of the kitchen, the Chef de Cuisine ensures that dishes are prepared to perfection, that kitchen standards are maintained, and that the overall dining experience aligns with the establishment’s mission and goals.
The role requires exceptional culinary skills, creativity, leadership, and a strong understanding of kitchen management and food safety. The Chef de Cuisine must be able to manage a busy kitchen environment, develop seasonal menus, and maintain high standards of food quality, presentation, and consistency.
Key Responsibilities:
● Kitchen Operations Management:
○ Oversee daily kitchen operations, including food preparation, cooking, and plating.
○ Ensure that food is prepared in a timely manner and meets the highest quality standards.
○ Maintain cleanliness and organization of the kitchen to meet health and safety regulations.
○ Supervise the kitchen team, providing guidance, training, and mentorship to junior chefs, cooks, and kitchen staff.
● Menu Development & Planning:
○ Create and develop seasonal menus that reflect the restaurant’s concept and culinary trends.
○ Develop and test new recipes, ensuring creativity and innovation while maintaining consistency and quality.
○ Collaborate with the Executive Chef or management to plan menu specials, dietary options, and promotions.
● Staff Leadership & Training:
○ Lead, train, and motivate kitchen staff to maintain a productive, positive, and professional work environment.
○ Ensure that all kitchen personnel follow recipes and food preparation techniques precisely to maintain consistency.
○ Conduct regular staff meetings to discuss performance, training needs, and any operational issues.
● Quality Control & Consistency:
○ Monitor and evaluate the preparation and presentation of dishes to ensure they meet the restaurant's standards for taste, quality, and presentation.
○ Perform regular quality checks on food storage, inventory, and production.
○ Address any issues of food quality or service delivery promptly to ensure guest satisfaction.
● Inventory and Cost Control:
○ Manage kitchen inventory, ensuring that all ingredients are fresh, properly stored, and rotated.
○ Work with the purchasing team or suppliers to order food supplies and ingredients while maintaining budgetary constraints.
○ Control food costs by minimizing waste, managing portion sizes, and finding ways to optimize kitchen resources.
● Health and Safety Compliance:
○ Ensure compliance with all local health, safety, and sanitation regulations, including food safety standards.
○ Conduct regular inspections of kitchen equipment and facilities to ensure they are in safe working order.
○ Ensure all kitchen staff follow proper food handling, hygiene, and safety protocols.
● Collaboration with Front of House Team:
○ Work closely with the front-of-house team to ensure a seamless flow between the kitchen and dining area.
○ Address guest concerns or special dietary requests in collaboration with service staff to ensure customer satisfaction.
○ Participate in team meetings to discuss customer feedback, menu changes, or other operational matters.
● Administrative Responsibilities:
○ In charge of scheduling kitchen staff shifts and ensuring adequate coverage during peak periods.
○ Maintain accurate records of food orders, inventory, and production logs.
○ Help track labor and food costs, ensuring profitability while maintaining quality standards.
Qualifications:
● Education:
○ Formal culinary education from an accredited culinary school is preferred, but not required. In fact, it doesn’t really matter.
○ Additional certifications in food safety and kitchen management are an asset (e.g., ServSafe, HACCP).
● Experience:
○ Minimum of 5+ years of experience in a professional kitchen, with at least 2-3 years in a leadership role as a Chef de Cuisine, Sous Chef, or Executive Chef.
○ Proven experience with menu development, food preparation, and kitchen operations management.
● Skills:
○ Strong culinary skills with a passion for high-quality, creative cuisine.
○ Exceptional leadership and team management skills, with the ability to train and motivate staff.
○ Excellent time management and organizational abilities in a fast-paced, high-pressure environment.
○ Deep understanding of food safety, sanitation, and kitchen hygiene practices.
○ Knowledge of cost control, budgeting, and inventory management.
○ Excellent communication skills to effectively interact with staff, management, and guests.
● Personal Attributes:
○ Strong attention to detail and a commitment to maintaining consistency in food quality.
○ Ability to adapt quickly to changing demands and guest preferences.
○ A positive, hands-on leadership style, with the ability to lead by example in the kitchen.
○ Creativity and a strong desire to innovate and elevate the dining experience.
Working Conditions:
● Work Environment:
○ The position is based in a fast-paced kitchen environment, requiring standing for extended periods, working with sharp utensils, and handling hot surfaces and equipment.
● Hours:
○ This is a full-time position. Flexibility is required, including evenings, weekends, and holidays as needed to meet restaurant demand.
● Physical Demands:
○ Ability to lift and carry heavy objects (up to 25-50 lbs).
○ Ability to work in a hot, noisy, and high-pressure environment.