Chef de Cuisine

Job Summary: We're actively seeking a Chef de Cuisine to join our Restaurant Associates team! This pivotal role is responsible for defining and elevating the culinary landscape of the caf, meticulously overseeing all aspects of food quality, driving innovation, and curating an unparalleled dining experience. On a daily basis, you will lead and inspire the kitchen team, ensuring the efficient and timely preparation of consistently high-quality dishes. Collaborating closely with the Executive Chef, you will strategically oversee all facets of food preparation, plating, and presentation. To uphold the highest standards of quality, you will manage inventory and ordering. Your leadership will drive culinary excellence, elevate the caf experience, and ensure the continued success of the food program. Restaurant Associates is deeply committed to a culture of workplace and food safety, which you will champion every day. As the Chef de Cuisine, you will set the standard for responsible practices, ensuring the well-being of our guests, our valued team members, and yourself. The food program's vision is to inspire and enable the world to make food choices and use food experiences to develop more sustainable lifestyles and communities.

Key Responsibilities: Food & Workplace Safety: Set the standard for and rigorously oversee workplace and food safety protocols, including comprehensive allergen management, to ensure guest well-being and total operational compliance. Culinary Vision: Spearhead the overall dining strategy by delivering culinary offerings that reflect seasonal trends, sustainability goals, and overall excellence. Operational Excellence: Design and oversee all menu, production, and preparation systems; ensure total team adherence to operational checklists and responsibility guides to maintain an efficient kitchen environment. Wellness: Oversee thoughtfully balanced, nourishing meals that align with the program's wellness goals. Hospitality Standards: Model and enforce a culture of genuinely engaging hospitality, ensuring every service interaction meets the highest professional standards. Leadership Talent: Actively mentor and develop the Sous Chef and culinary team, creating a robust pipeline of talent and a culture of professional growth. Sustainable Sourcing: Follow procurement strategies, ensuring all ingredients and products are sourced in strict alignment with sector sustainability standards and financial targets.

Education: Degree from an accredited culinary institution is preferred, not required. Culinary Leadership: A minimum of 5 years of culinary management experience, with proven success leading high-volume, premium food service operations. Safety Oversight: Proven track record of implementing and managing rigorous Food and Workplace Safety cultures. Communication: Strong written and verbal communication skills, with the ability to present to stakeholders and inspire diverse teams.

Technical skills: Proficiency in computer skills, including knowledge of Google Suite tools and kitchen management software. Operational Alignment: Passion for the intersection of exceptional food, sustainability, and hospitality. Union Management: Experience managing in a Union Environment is a plus.

Certifications: ServSafe Manager Certification preferred. Medical, Dental, Vision, Life Insurance/ AD, Disability Insurance, Retirement Plan, Paid Time Off, Holiday Time Off (varies by site/state), Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs), Paid Parental Leave, Personal Leave.