Position: Chef de Cuisine

Location: San Diego, CA

Compensation: $68,640 - $90,909 annually, with an excellent benefits package, including medical, dental, vision, and retirement contributions. Actual compensation will depend on experience, education, and budgetary considerations.

Overview: The Chef de Cuisine manages and oversees all culinary operations for a large-scale residential dining operation. This position is responsible for the organization, coordination, and supervision of food preparation, ensuring quality standards, portion control, and compliance with sanitation and safety regulations. The Chef de Cuisine trains, coordinates, and evaluates production staff and assists with purchasing, recipe, and product development. This position also contributes to the development of departmental goals.

Key Responsibilities:

Staff Supervision & Leadership:

• Supervise chef leads, chefs, chef assistants, cooks, custodians, part-time staff, and student employees.
• Develop and implement staff schedules.
• Foster teamwork, employee morale, and open communication.
• Conduct staff training, orientation, and performance evaluations.
• Ensure compliance with all policies and procedures.
• Provide development opportunities and recognition programs for staff.
• Manage recruitment, interviewing, and selection of new employees.

Food Quality & Guest Experience:

• Supervise the preparation of all menu and specialty items.
• Develop, plan, and facilitate menus and specialty meals.
• Ensure food is prepared to high-quality standards and garnished appropriately.
• Oversee inventory and production sheets to ensure adequate supply.
• Adjust production based on daily needs and customer feedback.
• Ensure accurate portioning and proper food storage.
• Address customer feedback and collaborate with management to enhance guest experience.

Operations & Financial Management:

• Conduct monthly inventory and coordinate food and supply orders.
• Utilize menu management software for forecasting and production planning.
• Develop and cost new recipes and menus.
• Attend production meetings and monitor labor costs.
• Ensure payroll accuracy and manage emergency situations effectively.
• Control expenses to achieve financial goals.
• Plan and execute special events, including off-site catering.

Safety & Sanitation:

• Maintain and enforce sanitary practices and safety regulations.
• Train staff on safety procedures and hazard protocols.
• Conduct preventative maintenance inspections.
• Oversee cleaning schedules and ensure proper sanitation standards.
• Report and document any accidents or injuries.

General Duties:

• Collaborate with the leadership team on program development and operational improvements.
• Prepare reports and participate in professional development.
• Represent the department professionally in all interactions.



Qualifications:

Minimum Requirements:

• Degree in Culinary Arts or Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management.
• At least four years of culinary/food service experience.
• Five or more years of supervisory experience in a high-volume food production environment.
• Proven experience managing budgets and controlling costs.
• Proficiency with menu management systems and office software.
• Ability to work flexible hours, including nights, weekends, and holidays.

Preferred Qualifications:

• Multi-unit supervisory experience.
• Experience managing a large and diverse workforce.

Skills & Abilities:

• Strong leadership, communication, and problem-solving abilities.
• Commitment to high-quality food production and service.
• Ability to prioritize tasks and work under changing deadlines.
• Knowledge of accounting procedures, menu costing, inventory techniques, and safety standards.
• Expertise in classical and modern cooking methods and kitchen equipment.

Special Conditions:

• Must obtain ServSafe Food Safety Certification within two months of hire.
• Must complete hazard communication training.
• Background check and degree verification required.

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