Chef de Cuisine Job Description

A chef de cuisine serves as a culinary supervisor and is in charge of several kitchens, each specializing in a specific type of food.

For example, a head chef of a 3,000- to 8,000-person hotel may oversee several kitchens that serve different foods.

A chef de cuisine typically has supervisory and teaching responsibilities.

He or she may be responsible for hiring and training staff, and for overseeing the food preparation and service.

Additionally, a chef de cuisine may train kitchen staff, plan menus, establish kitchen policies, and oversee food preparation.

Updated on:     
October 7, 2022

Job Brief:

We're looking for an experienced Chef de Cuisine to join our team. The ideal candidate will have a passion for food and a strong desire to create innovative, delicious dishes. They will also have a strong commitment to teamwork and a positive attitude. If you are a motivated, creative individual with a passion for food, we want to hear from you!

Chef de Cuisine Duties:

  • Develop, cultivate, and maintain positive collaborative relationships with the culinary team, maintaining high standards of quality, creativity, and consistency
  • Conduct menu planning sessions, meetings and tastings
  • Oversee and inspect food preparation and service
  • Ensure that all employees follow facility standards and sanitation practices
  • Assist in training employees
  • Work closely with Executive Chef to understand organizational-wide goals

Chef de Cuisine Responsibilities:

  • Integrate culinary elements into restaurant menus and manage daily kitchen operations
  • Educate and train kitchen staff on food handling, sanitation, and equipment operation; develop and document recipes, menu descriptions, and portion control standards
  • Oversee menu development and revision, ordering, and inventory control
  • Manage inventory, food purchasing, shipping, and storage
  • Prepare kitchen for opening, including menu and recipe testing, equipment setup, and hiring
  • Implement standard operating procedures

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Requirements And Skills:

  • Bachelor’s degree in culinary arts or related field
  • 2+ years’ proven experience in a culinary leadership role
  • Excellent leadership and motivational skills
  • Excellent people management and training abilities
  • Excellent communication skills
  • Strong knowledge of all kitchen operations
  • Willingness to travel

Company Name is an employer that is committed to equal opportunity and diversity. We aim to build a team that is inclusive of people of all races, religions, nationalities, genders, and ages. We also encourage veterans and individuals with different backgrounds to apply.