Chef de Cuisine

Roe Fusion LLC; California; On-site; USD 70,000 - 110,000; Full time

Job summary

Roe Fusion LLC in California seeks an experienced head chef/culinary manager to oversee kitchen operations, ensure Japanese Fusion cuisine quality, and lead a small, tight-knit team. You will manage production, sanitation, and inventory while collaborating on seasonal menus and event bookings.

The role emphasizes strong leadership, culinary creativity, and cost control, with responsibilities extending to staff development and customer-focused menu planning for weddings and banquets.

Qualifications

• Experience leading kitchen staff and coordinating cooks
• Strong communication and team leadership skills
• Experience in menu planning and cost control welcome

Responsibilities

• Check quality and safety of food products and sanitation
• Supervise cooks and kitchen staff; plan production schedules
• Select and order supplies; manage inventory and costs
• Collaborate on recipes and menus; adjust for seasonality
• Meet with customers for menus and events; train staff
• Identify equipment needs and arrange maintenance or purchases
• Recruit and hire kitchen staff; ensure timely service

Skills

Verbal and written communication

Service orientation

Personnel management

Social perceptiveness

Critical thinking

Judgment and decision making

Complex problem solving

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.