Chef de Cuisine

The goal of the Chef de Cuisine is to manage a specific restaurant. The Chef de Cuisine will take council from the Executive Chef to create, implement menu and concepts but the position is designed so that individuals will work in a manner that is consistent as that of an independent owner/operator.Responsibilities include:* Act as senior leadership by developing and assuming key management responsibilities* Assume the role of liaison between all dining room operations and culinary staff* Supervise the preparation and cooking of various food items* Develop and implement creative menu items within the restaurant concept* Plan, coordinate & implement special events and holiday functions* Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring* May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs* Lead and coach the team towards achieving exceptional guest service and employee satisfaction results* Monitor food production, ordering, cost, and quality and consistency on a daily basis* Participate in marketing events directly related to their specific restaurant