What are the responsibilities and job description for the Chef de Cuisine position at Edgewood Tahoe Resort?
Position Overview:
As a Chef de Cuisine at Edgewood Tahoe Resort you will lead a culinary team in delivering an unforgettable fine dining experience. As the head of the kitchen unit, you will work with the Executive Sous Chef and Executive Chef with menu development, kitchen operations, team leadership, and ensuring the highest culinary standards. The ideal candidate is a passionate and innovative chef with extensive fine dining experience and a commitment to excellence.
As a Chef de Cuisine at Edgewood Tahoe Resort you will lead a culinary team in delivering an unforgettable fine dining experience. As the head of the kitchen unit, you will work with the Executive Sous Chef and Executive Chef with menu development, kitchen operations, team leadership, and ensuring the highest culinary standards. The ideal candidate is a passionate and innovative chef with extensive fine dining experience and a commitment to excellence.
Key Responsibilities:
- Oversee all kitchen operations, including food preparation, inventory management, and adherence to safety and sanitation regulations.
- Develop and execute seasonal, innovative, and high-quality menus that reflect the restaurant’s vision and commitment to excellence.
- Ensure dishes are prepared with precision, artistry, and consistency.
- Lead, mentor, and inspire the kitchen brigade to foster a culture of teamwork and excellence.
- Hire, train, and develop kitchen staff, ensuring they meet the highest culinary and professional standards.
- Stay updated with industry trends, ingredients, and techniques to elevate the dining experience.
- Manage food costs and kitchen budgets while maintaining quality and profitability.
- Ensure compliance with health and safety regulations
- Perform other related duties as assigned to support the overall success of the team and business.
Qualifications and Skills:
- Ability to work flexible schedules, including nights, weekends, and holidays.
- Minimum of 5 years of experience in a leadership role within a fine dining restaurant.
- Expertise in classical and modern cooking techniques.
- Strong leadership, organizational, and communication skills.
- Passion for creativity and innovation in the kitchen.
- Formal culinary education is preferred (e.g., Culinary Arts degree or equivalent training).
- Ability to work efficiently in a fast-paced, high-pressure environment.
Physical Requirements:
- Must be able to safely lift, move, and stack items weighing up to 50 lbs.
- Able to perform physical tasks, including bending, lifting, and standing for extended periods.