SPECIFIC JOB KNOWLEDGE, SKILLS & ABILITIES • Thorough knowledge of hot and cold food preparation. • Good working knowledge of accepted sanitation standards and Health codes for the state of Michigan. • Supervisory and management skills. • Extensive skill in usage of slicers, mixers, grinders, food processors, etc. • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. • Ability to read, write and understand the English language to complete requisitions, read recipes and communicate with other employees and managers. Food Production & Quality • Visually inspect, select and use only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items. • Review and approve requisitions for supplies and food items for production on workstations. • Participates in production of all food items necessary for operation ensuring consistent quality and adherence to NoMad culinary standards. Read and employ math skills for recipes. Team Leadership • Hire, train. and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance, provide guidance and discipline as necessary to maintain quality standards. Menus, Purchasing & Inventory • Monitor to ensure proper receiving, storage, and rotation of food products to ensure compliance with Health Department regulations, including coverage, labeling, dating and placing items in proper containers to maintain product freshness. • Assign specific detailed duties to culinary team members under supervision of Chef de Cuisine to ensure efficient operation of kitchen and service. • Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensuring consistent execution and adherence to established culinary standards. same are being followed. ORGANIZATIONAL RELATIONSHIPS • Reports to: Executive Chef. • Positions directly reporting to this position: Sous Chefs, Cooks and Stewards SUPPORTIVE FUNCTIONS • Performs other duties as required, such as special orders, buffet presentation, VIP parties, writing specialty menus for promotions, etc. • Supervises daily cleaning, inventorying of walk-in and reach-in boxes. • Writes schedule for managers and oversees schedule of hourly staff. • Oversees banquet planning and production Education High school diploma or equivalent required; some formal technical training relative to this position is required. Experience A minimum of five years of experience in related field is required, with at least five years of experience in the hospitality field preferred. A minimum of two years of direct supervisory experience is also required. Licenses or Certifications Health Department Food Supervisor certificate. PHYSICAL REQUIREMENTS Requires frequent standing, walking, reaching and handling of culinary equipment; work in active kitchen environments with heat, cold and food preparation activities. The pastry source lists occasional lifting up to 50 pounds. Essential functions may be performed with or without reasonable accommodation. • WORK ENVIRONMENT • Hospitality operations function seven days a week, twenty-four hours a day. The Chef D' Cuisine must be willing to work a flexible schedule, including early mornings, evenings, weekends, and holidays, based on business and operational needs. • This is an active culinary leadership position requiring extended periods of standing and walking, frequent movement throughout kitchen and food-service areas, and the ability to work in hot, cold, and fast-paced kitchen environments. The Chef D' Cuisine is expected to model NoMad's culture, professionalism, culinary standards, service philosophy, and commitment to an exceptional guest and team member experience.