Chef de Cuisine

About the Role
EDITION is seeking a Chef de Cuisine to oversee the quality, consistency, and production of the restaurant kitchen. This full-time role involves leading kitchen staff, managing food-related functions, and ensuring culinary standards are met while maintaining the operating budget. The ideal candidate will have 2-5 years of relevant experience.
Key Responsibilities

Develop and create new applications, ideas, and products, including artistic contributions for the restaurant.
Supervise restaurant kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.
Maintain proper food preparation, handling, and storage standards.
Plan and manage food quantities and plating requirements, communicating production needs to key personnel.
Assist in developing daily and seasonal menu items and estimate daily restaurant production needs.
Prepare and cook various food types, checking the quality of raw and cooked products to ensure standards are met.
Determine food presentation and create decorative food displays.

Leadership and Team Management

Supervise and coordinate activities of cooks and workers engaged in food preparation.
Lead shift teams, personally preparing food items and executing requests based on specifications.
Manage all day-to-day restaurant kitchen operations and employees, understanding roles to perform duties in their absence.
Encourage mutual trust, respect, and cooperation among team members, serving as a role model.
Ensure and maintain employee productivity levels, cross-training staff for successful daily operations.
Establish and maintain open, collaborative relationships with employees.

Operational and Financial Management

Set and support the achievement of kitchen goals, including performance, budget, and team objectives.
Develop specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations.
Understand the impact of kitchen operations on overall property financial goals and manage to achieve or exceed budgeted goals.
Investigate, report, and follow up on employee accidents, implementing company safety standards.

Customer Service and Human Resources

Manage day-to-day operations to ensure quality, standards, and customer expectations are met.
Improve service by communicating guest needs, providing guidance, feedback, and coaching.
Handle guest problems and complaints, interacting with guests to obtain feedback on product quality and service levels.
Identify developmental needs of others, coaching and mentoring to improve knowledge and skills.
Participate in training restaurant staff on menu items, ingredients, and preparation methods.
Manage employee progressive discipline procedures and participate in performance appraisals.
Assist in interviewing and hiring employee team members with appropriate skills.

Qualifications

2-5 years of experience in a culinary leadership role.
Demonstrated culinary talent and leadership skills.
Strong interpersonal and communication skills.
Ability to manage operating budgets and financial goals.
Knowledge of sanitation and food safety standards.