The goal of the Chef de Cuisine is to manage a specific restaurant. The Chef de Cuisine will take council from the Executive Chef to create, implement menu and concepts but the position is designed so that individuals will work in a manner that is consistent as that of an independent owner/operator. Responsibilities include: • Act as senior leadership by developing and assuming key management responsibilities • Assume the role of liaison between all dining room operations and culinary staff • Supervise the preparation and cooking of various food items • Develop and implement creative menu items within the restaurant concept • Plan, coordinate & implement special events and holiday functions • Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring • May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs • Lead and coach the team towards achieving exceptional guest service and employee satisfaction results • Monitor food production, ordering, cost, and quality and consistency on a daily basis • Participate in marketing events directly related to their specific restaurant • In-depth skills and knowledge of all kitchen operations • Possess strong leadership, communication, organization and relationship skills • Experience with training, basic financial management and customer service • Proficient in general computer knowledge • A true desire to exceed guest expectations in a fast paced customer service environment • Capable of producing a consistent product in a timely manner • Strong training and communication skills • Culinary education and/or on the job training, independent restaurant experience is preferred • Geographic and schedule flexibility preferred