What are the responsibilities and job description for the Chef De Cuisine position at Cape Resorts Group?
Department: Food and Beverage
Position: Chef de Cuisine
Reports To: Executive Chef / F & B Director
Supervisory Responsibilities: General Kitchen Personnel
Position Overview: Recognized Hamptons hotel & restaurant is seeking a Chef de Cuisine to help lead our culinary team for the 2025 season! If you have experience as a Sous Chef in fine dining/chef-driven restaurants, we are interested in connecting with you for an interview. We offer competitive rates and benefits, if applicable. Come work with an awesome team at a picturesque waterfront location!
Summary/Objective: Working alongside the Executive Chef, the Chef de Cuisine is responsible for all culinary activities of the restaurant. They will assist in maintaining a destination-worthy culinary program as well as ensuring the flow of service is efficient and smooth. The CDC will have the opportunity to provide input on menu development, specials, and other culinary programming. This is a hands-on kitchen job (office / admin time 20%).
These duties may be described as, but not limited to:
- Ordering all products based on par systems and inventory management.
- Maintaining Budgeted Food Cost & labor cost
- Working in tandem with Chef, GM, Restaurant manager, Sous Chef
- Assisting with recruiting, hiring, scheduling, reviewing, and terminating. Managing staff schedules and ensuring labor cost goals are being achieved.
- Working a station for hourly employees when necessary for coverage and to minimize labor costs.
- Quality control of all food, production, execution, sanitation, line checks
- Menu development with sous chef and executive chef on new dishes
- Recording the recipes on excel formatted computer program
- Ensuring all health and safety standards
- Daily maintenance of BOH systems and procedures. AM walkthrough, PM walkthroughs, line checks, equipment checks, prep lists, order guides, etc.
- Attending all mandatory meetings.
- Knowledge and understanding of the P&L monthly statement
- Work a 10–12-hour shift average
- Working holidays and weekends
- Ability to lift 50lbs if necessary.
- Safely and effectively use all necessary tools and equipment, to include training of incoming staff.
Required Knowledge, Skills, Abilities:
- Previous experience in high-end, chef-driven restaurants****
- Seasonal resort experience a plus
- Managerial experience
- Spanish speaking a plus
- Practices high standards of cleanliness
- Dedicated to your craft
- Time Management
- Willing to learn & teach
- Strong leadership skills
- Highly organized
- Efficient at multi-tasking
- Culinary Knowledge
- Staff Hiring
- Coaching Staff
- Staff Scheduling
- Ticket Management
This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.
