Chef de Cuisine - Hawks Peak

A FULL HOUSE OF TOTAL REWARDS

• Competitive Pay: Starting salary range of $77,837.23/year- $85,620.95/year, depending on experience, with opportunities for annual performance-based increases.
• Full Coverage: 100% employer-paid medical, dental, vision, and prescription coverage, plus competitive family rates starting after 60 days, with additional benefits such as 401(k), employer-paid life insurance, and long-term disability.
• Generous PTO: Accrue 21 days of PTO in your first year, growing to 33 days after five (5) years, with an option to cash out twice annually.
• Everyday Perks: Free meals, parking, paid breaks, 40c/gallon gas discount, and exciting giveaways like concert and sports tickets.
• Growth & Support: Access to tuition reimbursement, certification programs, and Employee Assistance Program.

PURPOSE

The Chef De Cuisine reports to the Executive Sous Chef and performs supervisory duties over Sous Chef team. The Chef De Cuisine is responsible for scheduling, hiring, training and demonstrating leadership, coaching, and organizational skills on a day-to-day basis. The Chef De Cuisine creates a motivational environment, by being approachable and available to management and team members, models' behavior expected from Team Members and keeps Team Members informed on immediate direction or plans.

SUPERVISORY SCOPE

• Sous Chef

ESSENTIAL DUTIES / RESPONSIBILITIES

• Kitchen Operations Management: Oversee all aspects of kitchen operations, including conducting regular walkthroughs, delegating tasks to meet standards, and communicating facility needs to the appropriate department.
• Production Oversight: Determine production needs, facilitate the process, delegate tasks to Sous Chefs, and ensure successful completion of these tasks.
• Staffing & Hiring: Assess hiring needs for the kitchen, coordinating efforts with HR, Executive Sous Chef, and Sous Chefs to fulfill staffing requirements.
• Administrative Tasks: Handle all administrative responsibilities, including daily log entries, team member evaluations, and monitoring time & attendance as delegated by the Executive Sous Chef.
• Training & Development: Monitor, train, and coach kitchen staff, with direct responsibility for training Sous Chefs and Lead Cooks.
• Leadership Development: Lead by example, teach key leadership traits, and identify and nurture natural leaders within the team.
• Ordering & Inventory Control: Manage ordering, product specifications, food quality, and end-of-month inventory, while tracking and minimizing waste.
• Other Duties: Perform additional duties as assigned to support kitchen operations and staff development.