Job Title: Chef de Cuisine

Responsibilities:

1. Culinary Leadership: Lead the culinary team by example, maintaining high standards of food quality, presentation, and service.

2. Menu Development: Develop innovative and seasonally inspired menus that showcase creativity, culinary expertise, and the use of locally sourced ingredients.

3. Quality Control: Ensure consistency in food preparation, presentation, and taste according to established standards.

4. Inventory Management: Oversee inventory levels, ordering, and stock rotation to minimize waste and ensure optimal ingredient freshness.

5. Staff Management: Recruit, hire, train, and mentor culinary staff, fostering a positive work environment and promoting professional growth.

6. Operational Efficiency: Implement efficient kitchen workflows and procedures to maximize productivity while maintaining food quality and safety standards.

7. Cost Management: Monitor food costs, labor costs, and kitchen expenses to achieve budgetary goals and maximize profitability.

8. Compliance: Ensure compliance with health and safety regulations, food handling guidelines, and sanitation standards.

9. Collaboration: Collaborate with other departments, including front-of-house staff, to ensure seamless coordination and exceptional guest experiences.

10. Continuous Improvement: Stay updated on industry trends, culinary techniques, and market developments to continually enhance the restaurant's offerings and reputation.

Qualifications:

1. Proven experience as a Chef de Cuisine or Executive Chef in a fine dining, luxury setting.

2. Culinary degree or equivalent certification preferred.

3. Strong leadership and management skills, with the ability to motivate and inspire a team.

4. Exceptional creativity and culinary vision, with a passion for creating memorable dining experiences.

5. Proficiency in menu development, recipe creation, and culinary techniques.

6. Excellent communication and interpersonal skills, with the ability to collaborate effectively with colleagues and communicate with guests; Bilingual in English/Spanish a plus.

7. Knowledge of food safety regulations and sanitation procedures.

8. Ability to work under pressure in a fast-paced environment while maintaining composure and attention to detail.

9. Flexibility to work evenings, weekends, and holidays as needed.