Chef de Cuisine

Job Title: Chef De Cuisine Summary: The functions of this role will include but not be limited to the following duties & responsibilities: General Duties • Develop and design innovative menus that balance creativity with brand image, cost efficiency, considering current market prices and ingredient availability. • Oversee food preparation, cooking, and plating, ensuring all dishes meet the established standards of excellence. • Consistently calculate and monitor food costs to ensure profitability, adjusting recipes and portions as needed. • Implement cost-saving strategies, such as portion control, waste reduction, and supplier negotiations, to optimize expenses without compromising quality. • Oversee inventory including ordering, receiving, and storage, to prevent spoilage and reduce unnecessary expenditures. • Delegate tasks effectively to ensure smooth kitchen operations and timely service delivery. • Lead, train, and motivate kitchen staff, fostering a collaborative and disciplined team environment, aligning with Island Naturals culture and expectations • Conduct interviews for new hires, support team development through mentorship, and address disciplinary issues in a professional and constructive manner • Conduct regular staff performance evaluations and provide ongoing training to enhance skills and maintain high standards. • Create and refine policies and procedures for kitchen operations to foster continuous improvement in efficiency, quality, and safety. • Ensure compliance with health, safety, and sanitation regulations to provide a safe working environment. • Coordinate with suppliers and vendors to secure quality ingredients at favorable prices and establish strong supply relationships. • Monitor kitchen workflows, identify bottlenecks, and implement process improvements for efficiency and cost reduction. • Collaborate with and advise the owner on strategic planning, market conditions, competitors, and opportunities for process improvement. • Collaborate closely with the F&B leader on strategic planning, managing costs, developing talent, and exceeding customer expectations. • Work collaboratively with front-of-house teams to ensure seamless service and guest satisfaction. • Collaborate effectively as a member of the broader leadership team at Island Naturals, exemplifying professionalism, strong leadership, and teamwork. The incumbent must have the following skills and experience: • 2+yrs in a leadership role at a multi-location business, including experience with scheduling, process improvement, costing and menu creation • 5+ yrs experience working as a professional chef • Extensive culinary expertise and knowledge of various cooking techniques and cuisines. • 2+ yrs leading a diverse team of 10+ professionals • Extensive culinary expertise and knowledge of various cooking techniques and cuisines. • Strong leadership and team leadership skills, with the ability to motivate and develop staff. • Excellent organizational and time management abilities to oversee multiple tasks simultaneously. • Excellent knowledge of food safety, sanitation standards, and regulatory compliance, and experience of leading inspections & implementing recommendations/process changes. • Budgeting and cost control skills, including food costing, waste control, and profit maximization. • Effective communication skills for interacting with team members, leaders, suppliers, and customers. • Ability to work under pressure and adapt quickly to changing circumstances. • Experience in menu development, innovation, and keeping up with current food trends. • Strong problem-solving skills and the ability to handle conflicts or disciplinary issues professionally. • Basic proficiency with inventory management and ordering software. • A culinary qualification or certification from a recognized institution preferred • Ability to work flexible hours, including evenings, weekends, and holidays as required. Compensation package o