What are the responsibilities and job description for the Chef De Cuisine position at The Talent Shop?
Company Overview :
We are a vibrant, new restaurant opening in Salem, OH, offering a fresh, innovative dining experience to the community. Our focus is on high-quality, locally-sourced ingredients and creating a memorable experience for every guest. We are seeking an experienced and dynamic Chef de Cuisine who is passionate about food, operations, and team collaboration to help shape and elevate our culinary vision.
Position Overview :
As the Chef de Cuisine , you will play a pivotal role in establishing the culinary standards, developing a creative and appealing menu, and overseeing the day-to-day kitchen operations. This is a fantastic opportunity for a culinary leader with strong operational knowledge, including cost control, labor management, and inventory systems. You will collaborate closely with ownership to craft the menu, refine recipes, and lead a team to deliver exceptional dining experiences consistently.
Key Responsibilities :
Menu Development :
Lead the creation of an exciting, seasonally inspired menu that resonates with our target customers. Work collaboratively with ownership to incorporate their vision while ensuring dishes are cost-effective and operationally feasible.
Cost Control & Budgeting :
Manage food costs, labor costs, and supplies to ensure profitability while maintaining the highest standards of quality. Regularly review budgets, adjust purchasing and staffing plans, and implement strategies to minimize waste.
Kitchen Operations :
Oversee the daily operations of the kitchen, ensuring smooth flow and adherence to health and safety standards. Manage kitchen staff, delegate tasks, and ensure the kitchen is properly stocked and prepared for service.
Recipe Development & Standardization :
Develop and standardize recipes to ensure consistent food quality and taste. Train staff on proper preparation techniques and presentation.
Team Leadership :
Lead, mentor, and inspire a team of kitchen staff. Foster a positive and collaborative work environment, promoting team cohesion and a high standard of performance.
Quality Control :
Ensure all food is prepared and presented to the highest standard of quality, flavor, and appearance. Regularly monitor and adjust based on customer feedback and operational needs.
Inventory & Supply Management :
Oversee inventory levels and order supplies efficiently to avoid shortages or overstock. Work with vendors to negotiate pricing and ensure quality ingredients are consistently available.
Health & Safety Compliance :
Ensure all food safety regulations and guidelines are followed. Maintain cleanliness and organization of the kitchen, ensuring all staff adhere to proper sanitation practices.
Requirements :
Proven experience as an Executive Chef or Sous Chef with a strong background in high-quality, full-service restaurants.
In-depth knowledge of kitchen operations, including food cost management, inventory control, and labor efficiency.
Experience building and developing a diverse and creative menu while retaining the concept vision.
Strong leadership and team-building skills with the ability to inspire and motivate kitchen staff.
Excellent organizational and multitasking abilities, with a keen eye for detail.
Strong communication skills, both verbal and written, to effectively collaborate with ownership, staff, and suppliers.
Passionate about food, with a desire to constantly innovate and improve culinary offerings.
Ability to work in a fast-paced, high-pressure environment.
Additional Information :
Relocation assistance is offered for the right candidate.
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