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Chef de Cuisine

Date Posted
17th July 2017
Reference
VAC-26371
Sector
Hospitality, Tourism & Food Service
Job Type
Permanent
Location
St. Kitts
Salary
Not Disclosed

Job Summary

The goal of the Chef de Cuisine is to manage a specific restaurant.

Job Description

The Chef de Cuisine will take council from the  Executive Chef to create, implement menu and concepts but the position is designed so that individuals will work in a manner that is consistent as that of an independent owner/operator. 

 
 
Responsibilities include: 
  • Act as senior leadership by developing and assuming key management responsibilities
  • Assume the role of liaison between all dining room operations and culinary staff
  • Supervise the preparation and cooking of various food items
  • Develop and implement creative menu items within the restaurant concept
  • Plan, coordinate & implement special events and holiday functions
  • Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
  • May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs
  • Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
  • Monitor food production, ordering, cost, and quality and consistency on a daily basis
  • Participate in marketing events directly related to their specific restaurant


Qualifications
  • In-depth skills and knowledge of all kitchen operations
  • Possess strong leadership, communication, organization and relationship skills
  • Experience with training, basic financial management and customer service
  • Proficient in general computer knowledge
  • A true desire to exceed guest expectations in a fast paced customer service environment
  • Capable of producing a consistent product in a timely manner
  • Strong training and communication skills
  • Culinary education and/or on the job training, independent restaurant experience is preferred
  • Geographic and schedule flexibility preferred
 

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