Chef de cuisine

Who We Are 

Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing".

What’s in it for you!

Benefits: 

Full-time roles include:  

• Comprehensive medical, dental, and vision benefits with several plan options to choose from! 
• Generous Paid Time Off and Leave Programs. 
• Employee referral program 
• Access to wellness initiatives, financial planning, mental health assistance, and more. 

Salary Range: Exempt position $68,000.00 to $72,000.00. Experience based. Plus 5% bonus potential based on salary.

Your Impact

As the chef de cuisine, you will drive the success of our dining services, high-volume catering, and patron meal services.  In this role, you'll play a crucial part in enhancing the overall culinary experience.  Your dedication to culinary excellence directly contributes to a positive and satisfying experience, promoting a sense of community and well-rounded experience in catering and cafe.

 Job Specific Duties

• Menu Planning: The chef de cuisine designs menus that cater to the dietary needs and restrictions of patron visitors. 
• Food Preparation: They oversee the preparation and cooking of meals, ensuring that food is prepared according to standardized recipes, portion sizes, and quality standards. 
• Kitchen Management: The chef de cuisine manages the kitchen staff, including cooks, sous chefs, and other kitchen workers. This involves training, and supervising employees to ensure smooth and efficient operations with both retail and catering.
• Food Safety and Sanitation: They enforce strict food safety and sanitation protocols to prevent foodborne illnesses and ensure compliance with health regulations. This includes proper food storage, handling, and cleanliness of kitchen equipment and work areas.
• Budgeting and Cost Control: The executive chef is responsible for managing the kitchen budget, including food costs, labor expenses, and inventory management. They may negotiate contracts with suppliers and vendors to ensure the best value for ingredients and supplies.
• Quality Assurance: They maintain high standards of food quality and presentation, conducting regular inspections and tastings to ensure consistency and customer satisfaction.
• Collaboration: chef de cuisine often collaborates with dietitians, nutritionists, and other healthcare professionals to develop specialized meal plans for patients with specific dietary needs or medical conditions.
• Continuous Improvement: They stay updated on culinary trends, techniques, and innovations in corporate food service to continuously improve the quality and variety of meals offered to patrons.

What you will need

• A culinary degree or certification from an accredited culinary school is preferred.
• Minimum of five (5) years of progressive culinary/kitchen management. 
• Proven experience as an Executive Chef in healthcare or hospitality. 
• Strong leadership and management skills, with the ability to inspire and motivate a diverse culinary team.
• Excellent culinary skills and creativity, with a passion for creating delicious, scratch-made menus.
• Knowledge of food safety regulations, sanitation standards, and SOPs.
• Experience with menu planning, food production, inventory management, cost management, or cost control utilization methods.
• The ability to work with various equipment such as immersion blenders, rational ovens, and vacuum sealers for sous vide processing is just to name a few.
• Excellent communication and interpersonal/professional skills, knowledge of Microsoft 365 or comparable, recipe-building systems with strict guidelines
• Must have baking knowledge at minimum
• ServSafe® Certification  
• Be able to pass a federal background, drug screen, and e-verify

Salary : $68,000 - $72,000