Chef de Cuisine

DUTIES & RESPONSIBILITIES

Culinary Leadership & Operations

• Lead and oversee daily kitchen operations, ensuring the consistent execution of all menu items according to established recipes, presentation standards, and quality expectations.
• Supervise, mentor, and develop Sous Chefs, Line Cooks, Prep Cooks, Stewards, and other culinary team members.
• Communicate daily goals, service expectations, and operational priorities while maintaining a positive and performance-driven culture.
• Act as the culinary ambassador of the restaurant, upholding the vision and standards established by Chef Scott Conant.
• Ensure all food is prepared and presented with precision, consistency, and attention to detail reflective of a luxury dining experience.

Team Development & Leadership

• Recruit, train, coach, and evaluate culinary team members to support operational excellence and succession planning.
• Foster an environment of accountability, professionalism, teamwork, and culinary passion.
• Conduct ongoing skills training, menu education, and performance development discussions.
• Recommend and implement disciplinary, performance, compensation, and staffing actions in accordance with company policies and procedures.
• Build and maintain a culture of respect, inclusivity, and hospitality-centered leadership.

Culinary Excellence & Menu Execution

• Maintain the highest standards of authentic Italian-inspired cuisine and seasonal menu execution.
• Collaborate with the Executive Chef and culinary leadership team on menu development, recipe testing, and culinary innovation.
• Ensure proper preparation techniques, portion standards, plating consistency, and service timing.
• Monitor guest feedback and partner with front-of-house leadership to continuously enhance the dining experience.
• Participate in special events, wine dinners, chef collaborations, media opportunities, and VIP guest experiences as required.

Financial Management & Cost Control

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