Not specified; not specified; full-time associate ...
Onsite
3 to 5+ years direct chef de cuisine experience
Formal culinary school degree required
Fine dining and high-volume banquet experience
The Chef de Cuisine will lead the culinary team under the Executive Chef to ensure quality, consistency, and production across all outlets and banquets
Job Summary
The Chef de Cuisine will lead the culinary team under the Executive Chef to ensure quality, consistency, and production across all outlets and banquets.
This role requires developing new menu items, managing staff schedules, and maintaining strict adherence to sanitation and safety regulations.
The company offers comprehensive benefits including medical, dental, vision, 401K, paid time off, and tuition reimbursement for full-time associates.
Matching Summary
The Chef de Cuisine will lead the culinary team under the Executive Chef to ensure quality, consistency, and production across all outlets and banquets.
Salary
Not specified; Not specified; Full-time Associate Benefits include Medical, Dental, Vision, 401K, PTO, Holiday Pay, Tuition Reimbursement
Skills & Requirements
Must-have
3 to 5+ years direct Chef de Cuisine experience
Formal Culinary school degree required
Fine dining and high-volume banquet experience
Knowledge of local state federal health codes
Ability to lift up to 100 lbs regularly
Nice-to-have
Previous P&L statement analysis experience
Passion for music history and culture
Strong interpersonal communication skills
Experience with Marriott standards
Willingness to work holidays and weekends
Key Requirements
High School diploma or equivalent
Formal Culinary school degree
3 to 5+ years experience as Chef de Cuisine or Executive Sous Chef