Chef de Cuisine *Salaried* at Ansley Golf Club

Atlanta, Georgia, United States -

Full Time

Start Date

Immediate

Expiry Date

30 Aug, 26

Salary

80000.0

Posted On

01 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Kitchen Management, Food Cost Control, Labor Management, Inventory Management, Menu Development, Food Safety & Sanitation, Staff Training, Procurement, Quality Control, Expediting, Microsoft Office Suite

Industry

Hospitality

Description

Description Position Overview: The Chef de Cuisine (CDC) is responsible for the day-to-day operation of all a la carte dining outlets. Delegates tasks and duties to all main kitchen cooks. Assumes the complete charge of food operation in the absence of the Executive Chef, Executive Sous Chef, and Pastry Chef. This leadership role involves overseeing culinary standards, delegating tasks, and ensuring a seamless and efficient kitchen operation while maintaining the highest standards of food quality, cost control, and member satisfaction. Key Responsibilities Leadership & Team Management: Lead the hiring, training, scheduling, and performance evaluation of Kitchen Stewards and assist the Executive Chef in the supervision of the kitchen team, including hiring and termination decisions. Develop and maintain weekly staff schedules aligned with labor guidelines while ensuring the consistency of product quality and service. Delegate’s responsibility and authority to subordinates for specific tasks and follows up. Provides clear and complete instruction, states expectations precisely, and uses subordinates’ capabilities most effectively. Evaluate subordinates, apprentices, and externs on an ongoing basis and takes corrective actions accordingly. Conducts meetings with subordinates to ensure consistency of product, and the highest level of sanitation and hygiene in the kitchen is met. Manage and control labor costs while maintaining high kitchen efficiency. Always establishes and maintains professional standards of conduct and appearance and manages by example. Takes part in performance evaluations of all line level staff. Culinary Operations: Oversee daily inventory management for sauces, stocks, bases, and other key ingredients, ensuring optimal use of staff capabilities in production. Inspects portioning and garnishing of foods; supervises and assists cooks in preparing, cooking, and serving meats, sauces, vegetables, soups, and cold foods. Ensure the highest standards of food preparation, presentation, and consistency across all food outlets. Implement strategies to meet and exceed established food cost and labor goals, taking proactive measures to achieve financial targets. Check readiness of line before service. Expedites during meal period to ensure consistency of food quality, eye appeal, portion size, presentation, and flavor of foods. Initiates, builds, prepares, implements, and changes on an ongoing basis station booklets, recipes, guidelines, and standards for all food served. Procurement & Quality Control: Establish, maintain, and review purchasing specifications to guarantee the highest quality products. Supervise the receiving process to ensure only top-quality ingredients and products are accepted. Continuously update receiving protocols for produce, proteins, and dry goods to enhance kitchen efficiency and product integrity. Member & Guest Experience: Respond promptly and creatively to special requests, ensuring member and guest satisfaction is met or exceeded. Maintain clear communication with the Executive Chef and kitchen team on daily operations, updating them on any changes or issues. Safety & Sanitation: Uphold rigorous standards for kitchen cleanliness, food safety, and proper storage, ensuring compliance with health regulations. Supervise dating, labeling, and storage procedures in walk-in coolers and freezers to maintain optimal freshness and quality. Reports any equipment deficiencies to maintenance at once or contacts the Executive Chef if of a severe nature. Collaboration & Communication: Work closely with the Executive Sous and Pastry Chef and other departments to align culinary goals and kitchen operations. Attend management meetings and lead kitchen staff meetings, ensuring all team members are aligned on operational goals, sanitation standards, and daily expectations. Has effective communication with the respective front of house leadership and hostess. Writes, costs, and implements menus in conjunction with the Executive Chef, according to established cooking philosophies. Continuous Improvement: Regularly evaluate the performance of kitchen staff, apprentices, and externs, offering feedback and corrective actions as needed. Stay informed of current trends in culinary techniques, equipment, and menu development to foster innovation and continuous improvement. Administrative Duties: Prepare reports and handle other administrative tasks assigned by the Executive Chef. Requirements Qualifications: 3-5 yrs. of restaurant kitchen experience with 3 yr. at the Sous Chef level. Graduate of culinary school or apprenticeship program preferred. Strong leadership and team management skills. Ability to prioritize and manage time effectively in a fast-paced environment. Proficient in Microsoft Office Suite (Word, Excel). Physical Requirements: Ability to walk and stand for extended periods. Repetitive hand motions, occasional bending, stooping, pulling, and lifting. Ability to lift up to 50lbs. and work in heat-sensitive environments.

Responsibilities

The Chef de Cuisine manages daily a la carte dining operations, overseeing culinary standards and kitchen staff performance. They are responsible for food quality, cost control, and ensuring seamless kitchen efficiency to maintain member satisfaction.