Chef de Cuisine

Develop and create innovative menus reflecting seasonal ingredients and dietary preferences while overseeing all kitchen operations, including staff supervision, food preparation, inventory management, and adherence to health and safety standards. Standardize recipes to ensure consistency in food quality, taste, and presentation across all dishes. Train and mentor kitchen staff on culinary techniques, sanitation practices, and teamwork. Monitor food costs, labor expenses, and kitchen waste to control costs while maintaining quality standards and profitability. This full-time, year-round exempt position offers an annual salary range of $70,000-$80,000. Prioritize candidates with 5-8 years of culinary experience in established restaurants or catering companies, with a luxury hotel or Michelin-rated restaurant background preferred.