Chef de Cuisine — Lead High-Volume Kitchen

Concessions Intl Brand; Roma; In loco; EUR 73.000 - 95.000; Tempo pieno

Descrizione del lavoro

Concessions Intl Brand seeks a Chef de Cuisine to oversee kitchen operations, including food preparation, inventory management, staff training, cleanliness, and safety standards. The role requires culinary leadership to drive high-volume dining experiences and manage par levels, orders, and records per brand guidelines.

You will supervise daily back-of-house activities, coach staff, lead training, and contribute to menu costing and P&L understanding.

Competenze

• Proven experience as Head Chef or in a senior kitchen management role in high-volume environments.
• Strong leadership skills to motivate, mentor, and manage a large team.
• In-depth knowledge of food preparation, cooking techniques, and kitchen equipment.
• Ability to develop and execute high-quality menus that align with business objectives.
• Experience with inventory control, budgeting, and cost management.
• Must be ServSafe certified or able to obtain certification.

Mansioni

• Lead, motivate, and manage kitchen staff to ensure smooth and efficient operations.
• Collaborate on menu planning and seasonal menu updates with the brand culinary team.
• Oversee food preparation and execution to ensure quality and timely service.
• Manage inventory and supplier orders within budgetary constraints.
• Ensure health, safety, and sanitation compliance and maintain records.

Conoscenze

Leadership

Menu planning

Food preparation

Inventory management

Budgeting

Quality control

Sanitation

Staff development

Communication

Formazione

High school diploma

Culinary degree

Descrizione del lavoro

Concessions Intl Brand seeks a Chef de Cuisine to oversee kitchen operations, including food preparation, inventory management, staff training, cleanliness, and safety standards. The role requires culinary leadership to drive high-volume dining experiences and manage par levels, orders, and records per brand guidelines.

You will supervise daily back-of-house activities, coach staff, lead training, and contribute to menu costing and P&L understanding.