This position is responsible for all aspects of the culinary operations of The Reserve Kitchen. You will train and motivate staff to exceed goals while balancing profitability metrics. With a focus on quality and production levels, the Chef de Cuisine will lead the culinary team on its mission to exceed customers’ expectations related to food quality and dining experience.

• Ensures the highest standard of quality control and menu development for The Reserve kitchen
• Plans and executes multiple functions
• Continually enhances the culinary experience of guests
• Supervises the performance, attendance, attitudes, appearance, and conduct of the culinary team
• Prepares operating and capital budgets and operates banquet kitchen within those guidelines
• Communicates openly and professionally with guests and meeting planners
• Must be able to professionally communicate with all team members
• Consistently practice safe and sanitary food handling techniques
• Maintain workstation and equipment safety and cleanliness

• Able to work flexible hours and nights
• Two-year culinary arts degree required
• Minimum of three years of related experience as a sous chef or a chef de cuisine
• Three to five years of Supervisory experience
• Knowledge of food safety, sanitation, food products, and food service equipment
• Previous experience maintaining professional and respectful work relationships
• Previous experience in luxury and high end establishment