The Chef de Cuisine leads daily kitchen operations, focusing on high-end, seasonal, and often locally sourced, rustic-yet-refined cuisine. Key duties involve menu development, supervising staff, ensuring strict food safety compliance, and managing food/labor costs, while often working in versatile settings from fine dining to outdoor, high-volume event catering.
Key Responsibilities and Duties:
- Culinary Leadership: Lead all kitchen operations, supervising, training, and mentoring cooks and support staff.
- Menu Development & Execution: Create, cost, and execute daily or seasonal menus, ensuring consistent quality, flavor, and presentation.
- Operational Management: Maintain high standards of sanitation and safety, adhering to all health codes.
- Financial Accountability: Manage food inventory, ordering, and control labor/food costs efficiently.
- Versatility: Adapt to varied, high-pressure environments, potentially including fine-dining restaurants, outdoor, and catered,, pop-up dining events.
Requirements
- Experience: Proven experience in high-volume, luxury, or fine-dining, establishments.
- Technical Proficiency: Advanced cooking techniques and strong menu development skills.
- Leadership: Strong team-oriented management and organizational abilities.
- Compliance: Deep knowledge of food safety, sanitation laws, and inventory management.
- Due to
visa restrictions, at the moment we are only accepting candidates from Mexico
and Canada. The
limitation to Mexican and Canadian nationals is a legal requirement tied to the specifics of the TN visa, not a preference of the
employer.
Benefits
- Housing Provided
- $82,000 USD Annual Salary
- TN Visa
- Relocation Bonus
- PTO
- 401(K) with Company Match