The overall objective and purpose of the Chef de Cuisine position are to oversee all daily operations of the kitchen. The incumbent is responsible for ensuring that all recipes, food preparations, and presentations meet specifications and commitment to quality. They are to provide inspiring and strategic leadership while directing the activities of the Culinary Department in support of the mission, core values, standards, and goals established by the company.
MINIMUM QUALIFICATIONS
- Culinary degree or related training equivalent in the Hospitality/Restaurant Industry - required
- 3+ years of relevant work experience in similar scope and title – required
- Experience within luxury brand/markets – preferred
- Food Safety Manager Certification – preferred or attained within 30 days
