Chef de Cuisine

Coordinate and facilitate all food preparation, presentation, and service 

procedures as directed by the Executive Chef. Monitor quality and quantity of 

prepared food. Ensure proper rotation and utilization of stored food to prevent 

waste. Monitor employee performance, provide instruction as needed, and 

monitor staffing levels.

• Personally, and alongside kitchen staff, facilitate all food preparation, 

presentation, and service procedures as directed by Executive Chef.

• Monitor quantity of prepared food and ensure that quality and quantity 

standards are consistently satisfied.

• Ensure proper rotation and utilization of stored food to prevent waste.

• Oversees food preparation to ensure proper consistency, flavor, 

presentation, and portion control.

• Monitors staffing levels, early out requests, and overtime.

• Monitors and ensures kitchen and storage areas are clean, sanitary, and 

meet health and safety standards.

• Delegate work assignments to cooks and other kitchen staff.

• Monitor employee performance, instructs employees in the proper 

performance of job duties, and administer disciplinary action. 

• Requisition stock according to business needs/pars.

• Ensure that the kitchen, storage areas, and other related areas are kept 

clean and free of safety hazards.