Chef De Cuisine, Graylyn Conference Center

Wake Forest University

Winston-Salem, North Carolina, United States
Oversee daily culinary production
Manage kitchen staff and sous chefs
Enforce health and sanitation standards
This role oversees the daily operations of the kitchen, including preparation lists, recipe development, and inventory management

Job Summary

  • This role oversees the daily operations of the kitchen, including preparation lists, recipe development, and inventory management.
  • The successful candidate will lead staff to meet expectations in terms of food quality, sanitation, cleanliness, and team culture.
  • Candidates must maintain high levels of health, sanitation, and safety standards while ensuring yield strategies minimize food waste.

Matching Summary

This role oversees the daily operations of the kitchen, including preparation lists, recipe development, and inventory management.

Skills & Requirements

Must-have

  • Oversee daily culinary production
  • Manage kitchen staff and Sous Chefs
  • Enforce health and sanitation standards
  • Control inventory and ordering supplies
  • Ensure food quality and presentation
  • Maintain equipment and repair reporting

Nice-to-have

  • Demonstrated knowledge of high-volume production
  • Awareness of current culinary trends
  • Strong interpersonal communication skills
  • Willingness to pursue ACF certification
  • Creative recipe development abilities

Key Requirements

  • Associate's degree in Culinary Arts or equivalent experience
  • At least two years of culinary management experience
  • Serve-Safe certification required
  • American Culinary Federation certification preferred
  • Knowledge of commercial kitchen equipment maintenance

Work Rights

Must be eligible for employment in the US

Tailored Resume

Cover Letter