Summary:As a Chef de Cuisine, you will be responsible for the overall management and operation of the kitchen, ensuring the highest standards of food quality, presentation, and safety are all consistently met. Collaborating closely with the executive chef and other members of the management team, you will play a pivotal role in menu development, staff training, and maintaining efficient kitchen procedures. Your leadership will be essential in fostering a positive work environment, nurturing talent, and driving culinary excellence.Responsibilities:Overseeing daily kitchen operations, including food preparation, cooking, and platingEnsuring compliance with health and safety regulations and maintaining sanitation standardsDeveloping and refining recipes, menus, and culinary techniques to meet Cosm’s standards of excellenceManaging inventory, ordering supplies, and controlling food costs to maximize profitabilityAssist in the hiring, onboarding, and termination of kitchen staffTraining, supervising, motivating kitchen staff, promoting teamwork and professional developmentCollaborating with suppliers and vendors to source high quality ingredientsHandling administrative tasks such as scheduling, labor management, and performanceResolving any kitchen-related issues or conflicts in a timely and effective mannerStaying current with industry trends, innovations, and best practices to continually elevate the dining experienceEnsure that line checks are completed several times dailyMise en place should be inspected every dayAll recipes are tasted as they are completed throughout the dayResponsible for teaching and training all staff on new dishes and stationsEnsure that all staff has clean uniforms and all proper tools at each shiftOther duties as assigned.Experience:Proven experience as a Chef de Cuisine, Executive Sous Chef, or similar role in a high-volume restaurant, hotel, or venue.4 years in high volume kitchen management experienceExtensive knowledge of culinary techniques, food preparation methods, and flavor profilesStrong leadership skills with the ability to inspire and motivate a diverse teamMust be solution-orientedExceptional organizational and time management skills, with a keen eye for detailExcellent communication and interpersonal skills, with the ability to collaborate effectively with colleagues at all levelsProficiency in kitchen management software (Micros and Yellowdog )Flexibility to work mornings, evenings, weekends, and holidays as requiredServSafe certification or equivalent Physical stamina and agility to stand for extended periods and lift heavy objectsA passion for food and a commitment to delivering an outstanding dining experienceKnowledge of local health and safety regulationsCreative flair and a willingness to experiment with new ingredients and culinary trendsProven ability to work well under pressure and adapt to changing prioritiesA positive attitude and a dedication to fostering a culture of teamwork and excellence in the kitchenThe annualized base salary range for this position in California is $67,000-$77,000. The base salary offered will factor in internal equity and may also vary depending on the candidate’s geographic region, job-related knowledge, skills, and relevant experience, among other factors.