Chef de Cuisine

Lead the opening shift process, manage food orders and inventory updates, and oversee inspections while directing back-of-house operations including food prep and cooking. Control food costs by purchasing supplies and creating daily prep lists, then assign production duties to staff. Perform regular line checks to ensure menu quality, maintain recipe books, and communicate production timing issues between front and back of house. Interview, hire, onboard, train, and supervise all BOH employees while fostering teamwork and resolving guest, vendor, and employee challenges with patience. Work a variety of days and shifts including early mornings, late nights, weekends, and potential overnight travel at multiple sites.