Chef De Cuisine

Job Description

Job Description

Chef De Cuisine Downtown Chicago

Overview

We are searching for a skilled and visionary Chef De Cuisine to lead our culinary operations in the vibrant setting of downtown Chicago. Our restaurant is recognized for its dedication to inventive cuisine and creating memorable dining experiences. The Chef De Cuisine will play an essential role in overseeing the kitchen, implementing high culinary standards, and ensuring smooth execution across upscale dining and event services.

Key Responsibilities

• Kitchen Operations

Manage day-to-day kitchen functions, including inventory oversight, ordering ingredients and supplies, maintaining equipment, and upholding cleanliness and food safety standards consistently.

• Team Development

Build and support a dynamic kitchen team by recruiting, training, and mentoring staff while encouraging innovation and a shared passion for culinary excellence.

• Quality Assurance

Ensure all dishes meet rigorous standards of quality, presentation, and freshness by conducting tastings and refining recipes as necessary.

• Cost Management

Monitor and manage food and labor costs, implement waste-reduction strategies, and ensure the kitchen operates within budget to maintain profitability.

• Collaboration for Guest Satisfaction

Partner closely with front-of-house team members to meet and exceed guest expectations, responding to feedback and tailoring menu offerings as needed.

• Vendor Coordination

Build strong relationships with ingredient and equipment suppliers, securing the highest quality provisions while negotiating favorable agreements.

• Compliance and Standards

Maintain a spotless compliance record by ensuring adherence to safety and sanitation regulations.

Requirements

• Experience

Demonstrated success in a similar leadership role, such as Chef De Cuisine, Executive Chef, or Executive Sous Chef, within a high-quality dining or hospitality environment.

• Culinary Knowledge

Deep understanding of diverse cuisines, techniques, and modern kitchen management practices.

• Creativity and Adaptability

A flair for innovation with the ability to craft appealing menus that adapt to trends and customer preferences.

• Leadership

Proven ability to guide and inspire teams, fostering effective communication and productivity within a high-pressure setting.

• Organizational Skills

Strong time management and multitasking abilities, maintaining efficiency in a fast-paced environment.

• Training

Culinary school training or equivalent professional experience is preferred.

• Certifications

ServSafe or other food safety certifications are an asset.

Benefits

• Competitive salary range of $120,000 $130,000
• Comprehensive opportunities for professional growth and career development
• Supportive and engaging work culture
• Full benefits package, including:
• Three weeks of paid time off in the first year
• Seven paid holidays annually
• Tuition reimbursement

If you are a culinary professional ready to lead a talented team and contribute to an exceptional dining experience, we want to hear from you.

Application

To apply, send your resume to [email protected] and take the next step in your culinary career.