Rooster's Wood-fired Kitchen Ballantyne
Chef de Cuisine
Rooster's Wood-fired Kitchen Ballantyne, Charlotte, North Carolina, United States, 28277
Job Description
Job Description Responsibilities:
Menu Development:
Create, design, and update menus based on seasonal availability, market trends, and guest feedback. Kitchen Operations:
Oversee daily kitchen operations, ensuring smooth workflow and high productivity. Staff Management:
Recruit, train, schedule, and mentor kitchen staff, including sous chefs and line cooks. Quality Control:
Maintain rigorous standards for food quality, taste, presentation, and portion control for all dishes served. Food Safety & Sanitation:
Enforce strict sanitation, hygiene, and health safety regulations to meet and exceed industry standards. Inventory & Costing:
Manage inventory of food and supplies, place orders, and monitor food and labor costs to meet budgeted figures. Collaboration:
Work closely with the Executive Chef and other management to develop culinary strategies and implement new ideas. Qualifications:
Experience:
Proven experience as a Chef de Cuisine or in a similar leadership role within a high-volume kitchen environment. Skills:
Exceptional leadership, communication, and team-building skills. Creative culinary expertise with a passion for innovation. Strong knowledge of food safety, sanitation, and cost control. Excellent decision-making and problem-solving abilities.
Education:
An associate degree in Culinary Arts or equivalent certification is often preferred.
Job Description Responsibilities:
Menu Development:
Create, design, and update menus based on seasonal availability, market trends, and guest feedback. Kitchen Operations:
Oversee daily kitchen operations, ensuring smooth workflow and high productivity. Staff Management:
Recruit, train, schedule, and mentor kitchen staff, including sous chefs and line cooks. Quality Control:
Maintain rigorous standards for food quality, taste, presentation, and portion control for all dishes served. Food Safety & Sanitation:
Enforce strict sanitation, hygiene, and health safety regulations to meet and exceed industry standards. Inventory & Costing:
Manage inventory of food and supplies, place orders, and monitor food and labor costs to meet budgeted figures. Collaboration:
Work closely with the Executive Chef and other management to develop culinary strategies and implement new ideas. Qualifications:
Experience:
Proven experience as a Chef de Cuisine or in a similar leadership role within a high-volume kitchen environment. Skills:
Exceptional leadership, communication, and team-building skills. Creative culinary expertise with a passion for innovation. Strong knowledge of food safety, sanitation, and cost control. Excellent decision-making and problem-solving abilities.
Education:
An associate degree in Culinary Arts or equivalent certification is often preferred.