Chef de Cuisine (FT) - AltaToro

Alta Toro; Atlanta (GA); On-site; USD 50,000 - 75,000; Full time

Job summary

A leading culinary organization seeks a Chef De Cuisine in Atlanta. This role involves overseeing kitchen operations, menu planning, and staff management. Ideal candidates will have a culinary degree, supervisory experience, and a passion for creating unique dishes in a dynamic environment.

Benefits

Competitive salary and results-based bonus program

Medical Benefits

Paid Vacation, sick days, and holidays

Parking Allowance

Potential for growth

Environment surrounded by talented, hardworking individuals

Company covers relocation costs

Qualifications

• Previous supervisory experience required.
• Knowledge of food handling and preparation techniques for large-scale functions.
• Ability to create and develop new menus.

Responsibilities

• Assist the Executive Chef in daily culinary operations.
• Create and implement new food and beverage additions for the menu.
• Ensure compliance with cleanliness and safety regulations.

Skills

Leadership

Organization

Communication

Education

Culinary degree

Job description

AltaToro is currently seeking a talented Chef De Cuisine to join our team. As a Chef De Cuisine, you will work closely with the Executive Chef to oversee the daily operations of the kitchen, including menu planning, food preparation, and kitchen staff management. You will have the opportunity to work with a team of experienced chefs and be an integral part of creating unique and delicious dishes for our guests. If you have a passion for culinary arts, a strong work ethic, leadership skills, and a desire to be part of a dynamic and growing organization, we want to hear from you.

Qualifications:

• Culinary degree required.
• Previous supervisory experience is required.
• Must have a thorough knowledge of food handling and preparation techniques for large-scale catering functions.
• Must possess knowledge of food and beverage preparation techniques, Health Department rules, and regulations.
• Availability to work a flexible schedule, including weekends and holidays.
• Excellent organizational and communication skills.
• Must have the ability to create and develop new, creative menus.

Job Responsibilities:

• Assist the Executive Chef in all culinary operations daily, including collecting, washing, and preparing ingredients, seasoning and cooking foods to proper temperatures as indicated in recipes and safety standards, and overseeing kitchen staff.
• Create, prepare, test, and implement new food and beverage additions to the menu in accordance with special events, themes, and allergy or dietary restrictions.
• Ensure that all processes, equipment, employees, and methods comply with federal, state, and local laws regarding cleanliness, safety, documentation, and alcohol awareness standards.
• Oversee all kitchen operations as directed by the Executive Chef, verify proper technique and quality standards, quickly assess any problems, and proactively respond by assisting other cooks as needed.
• Communicate efficiently and clearly with other kitchen personnel, front-of-house staff, management, vendors, and customers daily, and maintain a calm and controlled demeanor during stressful situations or critiques.
• Plan seasonal menus that include local and/or unique ingredients, implement cost control methods to ensure adherence with budgetary standards, determine appropriate inventory requirements, order products, and receive and catalog food items.

Benefits & Perks:

• Competitive salary and results-based bonus program.
• Medical Benefits.
• Paid Vacation, sick days, and holidays.
• Parking Allowance.
• Potential for growth.
• A great environment to work in surrounded by talented, hardworking, passionate, and fun people.
• Our company will cover relocation costs if moving from a different state.