Chef de Cuisine

Develop, design, and create new applications, ideas, relationships, systems, or products for the restaurant. Supervise shift operations, manage purchasing, staffing, and food preparation while coordinating menus and plating requirements. Personally prepare and cook foods of all types, check quality of raw and cooked products, and maintain correct storage standards. Lead the kitchen team by supervising cooks, ensuring cross-training, and managing daily operations. Set and support achievement of kitchen goals, budgets, and performance targets while investigating accidents and implementing safety standards. Handle guest problems, obtain feedback on product quality, and coach staff to improve service and retention.