Chef de Cuisine

Lead the opening shift process, managing food orders, inventory, price updates, and storage while overseeing inspections and menu changes. Direct and ensure efficient back-of-house operations, including food prep, cooking, and maintaining adequate inventory levels. Provide guidance to hourly and management teams, track food costs, and create daily prep lists to assign production duties. Perform regular line checks to ensure menu quality, review recipe books, and communicate production issues between front-of-house and back-of-house. Partner with management to interview, hire, onboard, train, and supervise all back-of-house employees. Work a variety of days and shifts, including early mornings, late nights, weekends, and occasional overnight travel.