Chef de Cuisine – Brasserie (All Day Dining)

JOB SUMMARY Accountable for the overall success of the daily culinary operations of the All Day Dining Restaurant. Exhibits culinary expertise by personally performing tasks while leading the kitchen team and managing all food-related functions. Responsible for delivering exceptional dining experiences through high-quality food production, innovative menu offerings, and operational excellence. Works to continually improve guest and employee satisfaction while maintaining budgeted food costs and labor expenses. Oversees all kitchen areas to ensure a consistent, high-quality product is produced and presented in accordance with brand standards. Responsible for guiding, developing, and mentoring culinary associates while maintaining the highest standards of food safety, hygiene, and sanitation. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years of experience in culinary operations, food and beverage, or a related professional area. OR 2-year degree from an accredited university or culinary institute in Culinary Arts, Hotel and Restaurant Management, Hospitality Management, or a related field; 2 years of experience in culinary operations, food and beverage, or a related professional area. Previous experience in an All Day Dining restaurant, Brasserie, or European dining concept is highly preferred. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Oversees the preparation and presentation of food for breakfast, lunch, dinner, room service support, and special events as required. Ensures all menu items are prepared and presented according to established recipes, portion controls, and quality standards. Develops and introduces new menu items, seasonal specials, and promotional offerings in collaboration with the Executive Chef. Demonstrates advanced knowledge of culinary techniques, food trends, ingredient quality, and presentation standards. Ensures compliance with food safety, sanitation, HACCP, and hygiene regulations. Monitors food quality throughout all stages of preparation and service. Maintains proper receiving, storage, labeling, and rotation procedures for all food products. Ensures kitchen equipment is operated safely, maintained properly, and any malfunctions are promptly reported. Supports initiatives to minimize food waste and improve sustainability practices. Reviews and updates kitchen operating procedures to maximize efficiency and consistency. Ensures all culinary operations comply with company policies and local health and safety regulations. Conducts regular quality checks on raw and finished products to ensure established standards are met. Creates and maintains visually appealing food displays and buffet presentations. Leading Culinary Team Supervises and coordinates the activities of chefs, cooks, and kitchen associates. Leads by example while promoting teamwork, accountability, and professional conduct. Oversees daily kitchen operations and ensures sufficient coverage across all stations. Coaches, mentors, and develops culinary associates to enhance their skills and career growth. Maintains productivity levels and service excellence during peak operational periods. Ensures menu items are prepared accurately and consistently according to established standards. Promotes an environment of collaboration, respect, and open communication. Conducts daily briefings, shift meetings, and operational updates. Estimates production requirements and communicates daily needs to the culinary team. Actively participates in food preparation and service during busy periods to ensure operational success. Maintaining Culinary Goals Achieves departmental performance, quality, guest satisfaction, and financial goals. Develops plans and strategies to improve efficiency, profitability, and service levels. Manages food costs, labor costs, and kitchen expenses within approved budgets. Reviews food cost reports, inventory levels, and purchasing activities to identify opportunities for improvement. Ensures proper stock control and inventory management practices are maintained. Monitors staffing levels to support operational demands while optimizing productivity. Participates in budget preparation, forecasting, and business planning activities. Supports revenue initiatives through menu engineering and culinary innovation. Maintains accurate records relating to inventory, waste control, and operational performance. Ensuring Exceptional Guest Satisfaction Ensures all food served consistently exceeds guest expectations. Maintains a guest-focused approach to culinary operations. Handles guest feedback and dietary requests professionally and proactively. Collaborates closely with restaurant management to enhance the overall dining experience. Personally interacts with guests when appropriate to gather feedback and build relationships. Ensures timely delivery of food during all meal periods. Continuously evaluates guest feedback and implements improvements where necessar

High school diploma or GED; 4 years of experience in culinary operations, food and beverage, or a related professional area. OR 2-year degree from an accredited university or culinary institute in Culinary Arts, Hotel and Restaurant Management, Hospitality Management, or a related field; 2 years of experience in culinary operations, food and beverage, or a related professional area. Previous experience in an All Day Dining restaurant, Brasserie, or European dining concept is highly preferred.

Oversees the preparation and presentation of food for breakfast, lunch, dinner, room service support, and special events as required. Ensures all menu items are prepared and presented according to established recipes, portion controls, and quality standards. Develops and introduces new menu items, seasonal specials, and promotional offerings in collaboration with the Executive Chef. Demonstrates advanced knowledge of culinary techniques, food trends, ingredient quality, and presentation standards. Ensures compliance with food safety, sanitation, HACCP, and hygiene regulations. Monitors food quality throughout all stages of preparation and service. Maintains proper receiving, storage, labeling, and rotation procedures for all food products. Ensures kitchen equipment is operated safely, maintained properly, and any malfunctions are promptly reported. Supports initiatives to minimize food waste and improve sustainability practices. Reviews and updates kitchen operating procedures to maximize efficiency and consistency. Ensures all culinary operations comply with company policies and local health and safety regulations. Conducts regular quality checks on raw and finished products to ensure established standards are met. Creates and maintains visually appealing food displays and buffet presentations. Supervises and coordinates the activities of chefs, cooks, and kitchen associates. Leads by example while promoting teamwork, accountability, and professional conduct. Oversees daily kitchen operations and ensures sufficient coverage across all stations. Coaches, mentors, and develops culinary associates to enhance their skills and career growth. Maintains productivity levels and service excellence during peak operational periods. Ensures menu items are prepared accurately and consistently according to established standards. Promotes an environment of collaboration, respect, and open communication. Conducts daily briefings, shift meetings, and operational updates. Estimates production requirements and communicates daily needs to the culinary team. Actively participates in food preparation and service during busy periods to ensure operational success. Maintains and improves culinary goals through planning, budgeting, and performance reviews. Develops plans and strategies to improve efficiency, profitability, and service levels. Manages food costs, labor costs, and kitchen expenses within approved budgets. Reviews food cost reports, inventory levels, and purchasing activities to identify opportunities for improvement. Ensures proper stock control and inventory management practices are maintained. Monitors staffing levels to support operational demands while optimizing productivity. Participates in budget preparation, forecasting, and business planning activities. Supports revenue initiatives through menu engineering and culinary innovation. Maintains accurate records relating to inventory, waste control, and operational performance. Ensures all food served consistently exceeds guest expectations. Maintains a guest-focused approach to culinary operations. Handles guest feedback and dietary requests professionally and proactively. Collaborates closely with restaurant management to enhance the overall dining experience. Personally interacts with guests when appropriate to gather feedback and build relationships. Ensures timely delivery of food during all meal periods. Continuously evaluates guest feedback and implements improvements where necessar