Neighborhood Services Chef de Cuisine: Lead & Create Menus

PERG online; Tempe (AZ); On-site; USD 70,000 - 100,000; Full time

Job summary

PERG online’s Neighborhood Services seeks a Chef De Cuisine to run the kitchen and food production outlets, ensuring high-quality output and efficient operations. You will lead staff, develop the menu, and manage sanitation, safety, and payroll concerns in a fast-paced environment.

The role requires proven culinary leadership, a focus on health standards, and a passion for food trends, with an emphasis on teamwork and guest satisfaction.

Qualifications

• 2+ years of culinary management in a high-volume, fine-dining operation.
• Proven culinary skills with ability to lead, develop and motivate staff.
• Teach staff to greet guests and courteously handle requests.
• Maintain health standards consistently.
• Follow safety and security policies and procedures.
• Excellent written and verbal communication skills.
• Familiar with batch and quantity cooking.
• Multi-task in a fast-paced environment.
• Produce high volumes while maintaining Omni standards.
• Creative and knowledgeable about food trends.

Responsibilities

• Deliver consistent high-quality products to patrons.
• Schedule staff according to budget and forecast.
• Develop additions to the menu.
• Recruit, onboard and train culinary associates.
• Ensure product availability for restaurant.
• Direct sanitation of kitchen facilities and equipment.
• Maintain walk-in coolers and rotate food items.
• Monitor daily food production and safety.
• Coordinate with Front of the House manager.
• Lead daily kitchen staff meetings to address ops concerns.

Skills

Culinary management

Staff leadership

High-volume cooking

Food safety

Communication

Batch cooking

Multitasking

Culinary tools

Creativity

Serv Safe

Education

Culinary degree preferred

Tools

Culinary tools

Job description

PERG online’s Neighborhood Services seeks a Chef De Cuisine to run the kitchen and food production outlets, ensuring high-quality output and efficient operations. You will lead staff, develop the menu, and manage sanitation, safety, and payroll concerns in a fast-paced environment.

The role requires proven culinary leadership, a focus on health standards, and a passion for food trends, with an emphasis on teamwork and guest satisfaction.