Chef de Cuisine

Montaluce Winery and Restaurant | Dahlonega; Dahlonega (GA); On-site; USD 70,000 - 95,000; Full time

Job summary

Montaluce Winery and Restaurant | Dahlonega is seeking a Chef de Cuisine to lead our culinary team in a fine dining environment. You will plan menus, supervise kitchen operations, ensure food safety and collaborate with other departments to deliver exceptional meals.

The role focuses on standard-setting, staff development, and managing catering for events, with a hands-on approach to daily production and guest satisfaction.

Qualifications

• Experience in fine dining or restaurant management.
• Leadership and shift supervision experience.
• Knowledge of food handling, safety regulations and sanitation.

Responsibilities

• Oversee daily kitchen operations with emphasis on efficiency and quality.
• Develop and design menus reflecting trends and guest preferences.
• Manage inventory, ordering, receiving and storage to minimize waste.
• Ensure compliance with food safety regulations and cleanliness standards.
• Supervise kitchen staff; provide training and guidance.
• Collaborate with dietary department for special needs.
• Monitor food prep for quality and consistency.
• Coordinate banquet services and menu planning for events.
• Maintain communication with front-of-house for seamless service.

Skills

Culinary leadership

Team management

Food safety & sanitation

Menu planning

Food production

High-pressure service

Interdepartmental communication

Job description

Overview

We are seeking a talented and passionate Chef to join our culinary team. The ideal candidate will have a strong background in food production and management, with experience in fine dining and catering environments. As the Chef de Cuisine, you will be responsible for creating exceptional dining experiences while leading and inspiring a team of culinary professionals. Your expertise in menu planning, food safety, and kitchen management will be essential in delivering high-quality meals that exceed guest expectations.

Responsibilities

• Oversee daily kitchen operations, ensuring efficient food production and service.
• Develop and design innovative menus that reflect current culinary trends and customer preferences.
• Manage inventory control, including ordering, receiving, and storing food supplies to minimize waste.
• Ensure compliance with food safety regulations and maintain high standards of cleanliness in the kitchen.
• Supervise kitchen staff, providing training and guidance to enhance their skills and performance.
• Collaborate with the dietary department to accommodate special dietary needs and preferences.
• Monitor food preparation processes to ensure quality and consistency in every dish served.
• Coordinate banquet services, including menu planning and execution for large events.
• Maintain effective communication with front-of-house staff to ensure seamless service delivery.

Skills

• Proven experience in the culinary field with a focus on fine dining or restaurant management.
• Strong leadership abilities with experience in team management and shift supervision.
• Knowledge of food handling practices, safety regulations, and sanitation standards.
• Proficient in menu planning, food production techniques, and catering services.
• Excellent organizational skills for inventory management and kitchen operations.
• Ability to work under pressure while maintaining attention to detail in food preparation.
• Strong communication skills to foster collaboration within the kitchen team and with other departments.