Chef de Cuisine

The Chef de Cuisine will coordinate and oversee all culinary operations of their respective F&B outlet. As a member of the Food & Beverage management team, you will work closely with the Restaurant Manager, Executive Chef, and Food & Beverage Director to meet daily operational needs, as well as develop and fulfill both short and long-term goals for respective outlets.

The Chef de Cuisine will work directly with the Executive Chef on staffing, training, menu development, and implementation of SOPs to promote success through brand development, staff retention, and financial results. The Chef de Cuisine will develop strategies for cost and labor control and be responsible for their outlet’s operating budget.