LAPPER Chef de Cuisine at Town and Country Resort

San Diego, California, United States -

Full Time

Start Date

Immediate

Expiry Date

05 Sep, 26

Salary

85000.0

Posted On

07 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Development, Kitchen Management, Staff Training, Inventory Management, Cost Control, Food Safety, Sanitation, Quality Assurance, Leadership, Culinary Arts, Plating, Hospitality

Industry

Hospitality

Description

Overview As the LAPPER Chef de Cuisine, you will be the driving force behind the culinary excellence of our restaurant. Reporting directly to the Executive Chef, you will oversee all aspects of kitchen operations, leading a team of talented chefs and ensuring the delivery of top-quality dishes that delight our guests. Your creativity, leadership, and culinary expertise will be instrumental in shaping our menu offerings and maintaining our reputation for exceptional cuisine. Pay Range $80,000.00 - $85,000.00 #TowncountrySD Responsibilities Menu Development and Innovation: Collaborate with the Executive Chef to conceptualize and develop innovative menu items that showcase seasonal ingredients, culinary trends, and the restaurant's unique identity. Experiment with new techniques, flavors, and presentations to continuously elevate the dining experience for our guests. Kitchen Leadership and Management: Lead by example, inspiring and motivating kitchen staff to excel in their roles and uphold high standards of professionalism, creativity, and teamwork. Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and quality control, to ensure consistency and excellence in every dish. Staff Training and Development: Provide hands-on training and mentorship to kitchen staff, fostering their growth and development as culinary professionals. Conduct regular performance evaluations, identify areas for improvement, and implement training programs to enhance the skills and capabilities of the team. Inventory and Cost Management: Monitor inventory levels of food and supplies, and collaborate with the Executive Chef to optimize purchasing decisions and minimize waste. Control food costs by implementing portion control measures, managing inventory rotation, and maximizing the use of ingredients. Quality Assurance and Food Safety: Maintain strict adherence to food safety standards and sanitation regulations, ensuring a clean and hygienic kitchen environment at all times. Conduct regular inspections of food items, equipment, and storage areas to uphold quality assurance and minimize risks of contamination or foodborne illness. Customer Satisfaction and Engagement: Work closely with front-of-house staff to address customer feedback and accommodate special requests, ensuring an exceptional dining experience for every guest. Foster a culture of hospitality and guest satisfaction among kitchen staff, emphasizing the importance of quality, consistency, and attention to detail. Qualifications Able to work flexible hours and days. Two year culinary arts degree required. Minimum of three years related experience. Three to five years of Supervisory experience preferred. Knowledge of food safety, sanitation, food products, and food service equipment. Previous experience maintaining professional and respectful work relationships.

Responsibilities

Oversee all kitchen operations and lead a team of chefs to deliver high-quality dishes. Collaborate with the Executive Chef to develop innovative menus and maintain strict food safety and cost management standards.