Chef de Cuisine

Education and Experience

High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met for Restaurant

Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.

Supervises and coordinates activities of cooks and workers engaged in food preparation.

Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc

Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.

Provides services that are above and beyond for customer satisfaction and retention.

Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.