Chef de Cuisine


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Job Category: Exempt

PCLS: 30397

Salary Grade: G

Summary

Incumbents in the Chef de Cuisine position are charged with leadership and management responsibilities including planning meals, procuring food supplies, producing meals, supervising the work of kitchen personnel, and ensuring that food preparation is economical and complies with quality standards.

Distinguishing Characteristics

The Chef de Cuisine is distinguished from the Executive Sous Chef in that incumbents in the Chef de Cuisine position are, in essence, chefs of the operation with the final decision making power as it relates to culinary operations for their particular location. This classification is the supervisor in charge of food production for a major unit within Dining Services.

Reporting and Supervisory Responsibilities

The Chef de Cuisine reports to an Executive Chef. This classification supervises Executive Sous Chefs, Sous Chefs, and Culinarians.

Typical Functions

  1. Prepares and presents food and/or instructs and guides cooks and kitchen staff in the cooking and presentation of food.
  2. Supervises sanitation and safety to ensure standards and regulations are followed.
  3. Cleans, sanitizes, and maintains work areas, utensils, and equipment.
  4. Responsible for controlling costs in all areas within the unit to stay in line with annual budget, including cost of goods sold, kitchen labor, tools, and equipment.
  5. Attends to day-to-day problems concerning food and food supplies; detects and ensures disposition of spoiled or unattractive food.
  6. Inspects supplies, equipment, and/or work areas to ensure conformance to established standards.
  7. Determines production schedules necessary to ensure timely delivery of services.
  8. Reviews recipes and evaluates processes in order to continuously improve the effectiveness and quality of products being produced.
  9. Ensures all established policies and procedures are followed within the unit.
  10. Works with operations team to create new and innovative menus, including core menu items and rotating specials.
  11. Purchases food and supplies for assigned area(s).
  12. Makes recommendations on purchasing of large equipment for the kitchen and other areas of the unit.
  13. Hires, trains, schedules, supervises, and fires the culinary staff.
  14. Works closely with the operations team in each area to develop annual budgets and capital plans.
  15. Evaluates and resolves food quality issues as necessary.
  16. Reviews opportunities for career progression within the organization and discusses and recommends professional development programs with the culinary staff.
  17. Performs miscellaneous job-related duties as assigned.

Knowledge, Skills, and Abilities

  1. Knowledge of supplies, equipment, and/or services ordering and inventory control.
  2. Ability to monitor and/or maintain quality control standards.
  3. Ability to understand and follow specific instructions and procedures.
  4. Ability to lead and train staff and/or students.
  5. Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials.
  6. Knowledge of organizational structure, workflow, and operating procedures.
  7. Ability to read, understand, follow, and enforce safety procedures.
  8. Knowledge of food preparation and presentation methods, techniques, and quality standards.
  9. Knowledge of labor and food costs.
  10. Ability to maintain an efficient workflow between the staff.
  11. Ability to supervise and develop staff.

Minimum Qualifications

Five years of applicable Culinary experience OR two years of Culinary Arts training plus three years of experience is required.

Work Environment and Physical Requirements

This position requires moderate physical activity. Employees must have sufficient strength to perform the duties and responsibilities of the position including moderate lifting (up to 50 pounds), walking, bending, stooping, kneeling, and squatting. This position requires nearly continuous standing, repetitive hand motions, and reaching overhead. Employees may be exposed to unusual elements including extreme temperatures, dust, fumes, smoke, unpleasant odors, and/or loud noises.

Disclaimer

This position description indicates the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to the position.