Chef de Cuisine

Roe Fusion LLC; California (MO); On-site; USD 85,000 - 110,000; Full time

Job summary

Roe Fusion LLC in the United States is seeking a strong chef to lead a Japanese fusion kitchen. You will oversee the culinary team, maintain high standards, and collaborate on seasonal menus and events.

The role requires extensive culinary management experience, hands-on cooking, and a focus on quality, cost control, and staff development. On-site kitchen leadership with client-focused menu planning is expected.

Qualifications

• At least 6 years of culinary management experience.
• Associate degree preferred but not required.
• Strong leadership and kitchen team management.
• Knowledge of high-standard sanitation and safety protocols.

Responsibilities

• Check quality of raw and cooked food to ensure health standards.
• Monitor sanitation practices and compliance with regulations.
• Order food and supplies to ensure smooth operation.
• Supervise cooks and kitchen staff; schedule production.
• Instruct staff on prep, cooking, garnishing, and presentation.
• Develop menus and recipes considering seasonal ingredients.
• Determine costs and pricing for menu items.
• Recruit, hire, and train kitchen staff; meet clients for events.

Skills

Verbal communication

Written communication

Service orientation

People management

Social perceptiveness

Critical thinking

Judgment & decision making

Time management

Education

Associate's degree in culinary arts

Job description

Job Description

General Accountabilities

• Check the quality of raw or cooked food to ensure that health and safety standards are met.
• Monitor sanitation practices to ensure that employees follow appropriate standards and regulations.
• Check the quantity and quality of received products.
• Order food or other supplies needed to ensure efficient operation.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Determine how food should be presented and create decorative food displays.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
• Analyze recipes to assign prices to menu items, based on ingredients, labor, and overhead costs.
• Prepare and cook foods of all types.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Recruit and hire staff, such as cooks and other kitchen workers.
• Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
• Demonstrate new cooking techniques or equipment to staff.
• Arrange for equipment purchases or repairs.
• * The company reserves the right to add or change duties at any time

Skills

• Excellent verbal and written communication
• Service orientation
• Management of personnel resources
• Social perceptiveness
• Critical thinking
• Judgment and decision making
• Complex problem solving
• Time management

Job Qualifications

• Education: Associate's degree in culinary arts (preferred but not necessary)
• Experience: At least 6 years' experience in culinary management

Company Description

We are looking for a strong chef with the skills and dedication to take us to the next level. Our team is small, tight knit, and eager to grow. Our food is Japanese Fusion with many twists on favorites.