PHYSICAL REQUIREMENTS

• Ability to stand for extended periods and perform repetitive motions.
• Capability to lift and move up to 50 pounds.
• Vision requirements include close, color, and peripheral vision, with the ability to adjust focus.

JOB PURPOSE

The Chef de Cuisine leads and oversees the day-to-day operations of the culinary department, ensuring exceptional food quality, consistency, and service. Working in close collaboration with the Executive Chef, this role is responsible for menu development, operational standards, staff training, and cost control, while fostering a positive, professional, and innovative kitchen culture.

SUPERVISORY RESPONSIBILITIES

Leads all culinary staff, managing hiring, training, scheduling, performance evaluation, and disciplinary actions. Creates and sustains a high-performing kitchen culture that aligns with the organization’s values and goals.