Chef de Cuisine

Troon International; Export (PA); On-site; USD 40,000 - 80,000; Full time

Job summary

An established industry player is seeking a talented Chef de Cuisine to lead its culinary team. This exciting role involves managing all culinary operations, developing innovative menu concepts, and ensuring exceptional guest service. The ideal candidate will possess strong leadership skills and a passion for exceeding guest expectations in a vibrant, fast-paced environment. Join a team dedicated to culinary excellence and enjoy a beautiful work setting with opportunities for growth and development. If you are ready to take ownership of your role and make a significant impact, this is the perfect opportunity for you.

Benefits

Competitive Pay

Opportunities for Growth

Beautiful Work Environment

Qualifications

• Proven experience in culinary operations and management.
• Strong leadership and communication skills are essential.

Responsibilities

• Manage all aspects of culinary operations and lead the kitchen team.
• Develop creative menu items and supervise food preparation.

Skills

Leadership

Communication

Organization

Customer Service

Menu Development

Training

Financial Management

Education

Culinary Degree

Management Experience

Job description

The Westmoreland CC is looking for a talented and creative Chef de Cuisine to join our culinary team. We offer competitive pay, a beautiful work environment, and numerous opportunities for growth and development. The goal of the Chef de Cuisine is to manage all aspects of culinary operations. The Chef de Cuisine will take council from the Executive Chef to create and implement menu concepts, but the position is designed so that individuals will work in a manner that is consistent with true ownership.

Key Responsibilities:

• Act as senior leadership by developing and assuming key management responsibilities.
• Assume the role of liaison between all dining room operations and culinary staff.
• Supervise the preparation and cooking of various food items.
• Develop and implement creative menu items within the restaurant concept.
• Plan, coordinate & implement special events and holiday functions.
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating, and hiring.
• May manage other key culinary leadership roles including supervisors.
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results.
• Monitor food production, ordering, cost, and quality and consistency on a daily basis.
• Participate in marketing events directly related to F&B.
• Possess in-depth skills and knowledge of all kitchen operations.
• Demonstrate strong leadership, communication, organization, and relationship skills.
• Have experience with training, basic financial management, and customer service.
• Exhibit a true desire to exceed guest expectations in a fast-paced customer service environment.
• Be capable of producing a consistent product in a timely manner.
• Maintain high standards of excellence and hold team accountable for high-performing results.