Chef de Cuisine

About the Role

EDITION is seeking a Chef de Cuisine to oversee the quality, consistency, and production of the restaurant kitchen. This full-time role involves leading kitchen staff, managing food-related functions, and ensuring culinary standards are met while maintaining the operating budget. The ideal candidate will have 2-5 years of relevant experience.

Key Responsibilities

• Develop and create new applications, ideas, and products, including artistic contributions for the restaurant.
• Supervise restaurant kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.
• Maintain proper food preparation, handling, and storage standards.
• Plan and manage food quantities and plating requirements, communicating production needs to key personnel.
• Assist in developing daily and seasonal menu items and estimate daily restaurant production needs.
• Prepare and cook various food types, checking the quality of raw and cooked products to ensure standards are met.
• Determine food presentation and create decorative food displays.

Leadership and Team Management

• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Lead shift teams, personally preparing food items and executing requests based on specifications.
• Manage all day-to-day restaurant kitchen operations and employees, understanding roles to perform duties in their absence.
• Encourage mutual trust, respect, and cooperation among team members, serving as a role model.
• Ensure and maintain employee productivity levels, cross-training staff for successful daily operations.
• Establish and maintain open, collaborative relationships with employees.

Operational and Financial Management

• Set and support the achievement of kitchen goals, including performance, budget, and team objectives.
• Develop specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations.
• Understand the impact of kitchen operations on overall property financial goals and manage to achieve or exceed budgeted goals.
• Investigate, report, and follow up on employee accidents, implementing company safety standards.

Customer Service and Human Resources

• Manage day-to-day operations to ensure quality, standards, and customer expectations are met.
• Improve service by communicating guest needs, providing guidance, feedback, and coaching.
• Handle guest problems and complaints, interacting with guests to obtain feedback on product quality and service levels.
• Identify developmental needs of others, coaching and mentoring to improve knowledge and skills.
• Participate in training restaurant staff on menu items, ingredients, and preparation methods.
• Manage employee progressive discipline procedures and participate in performance appraisals.
• Assist in interviewing and hiring employee team members with appropriate skills.

Qualifications

• 2-5 years of experience in a culinary leadership role.
• Demonstrated culinary talent and leadership skills.
• Strong interpersonal and communication skills.
• Ability to manage operating budgets and financial goals.
• Knowledge of sanitation and food safety standards.