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

Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

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

Achieves and exceeds goals including performance goals, budget goals, team goals, etc

Develops specific goals and plans to prioritize, organize, and accomplish your 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.