Chef De Cuisine

Responsibilities:

1. Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen's cold food production area to ensure that established cultural and core standards are met.
2. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
3. Communicate with employees and managers to ensure operational needs are met.
4. Coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods.
5. Attend regular operational meetings to ensure effective coordination and cooperation between departments.
6. Interact directly with guests to ascertain satisfaction.