Description: Chef de Cuisine is responsible for developing and standardizing recipes, maintaining food costs, and ensuring a high standard of food quality and presentation. Must be well-versed in culinary arts with a passion for food and a keen eye for detail. Monitor food costs, inventory, and waste to maintain profitability. Ensure compliance with food hygiene and Health and Safety Standards. • Oversee daily operations of kitchen. • Train staff. • Ensure promptness, freshness, rotation, and quality of dishes. • Costing, pricing, and sourcing menu items with Chef • Assist Executive Chef in creating new dishes and planning menus. • Help oversee the work of the culinary team and conduct performance evaluations. • Expedite orders to maintain a steady flow of dishes. • Perform other responsibilities as required or directed. Required Qualifications/Skills o Maintain cordial and effective relationships with co-workers, vendors, and other business contacts. o Knowledgeable of back of house operations o Ability to take initiative, strategize, and plan. o Effectively interacts with others by utilizing excellent communication skills, cooperating purposefully, and providing information as needed, to achieve the business goals of the organization. o Ability to build strong relationships/alliances with all team members. o Excellent time management skills. o Strong interpersonal skills. o Professional verbal and written skills. o Current Driver License. o Current ServSafe Certification. Preferred Education and Experience o High School Diploma or equivalency determined by management. o At least three years of previous professional chef experience in fine dining. o Culinary Arts Degree or Associate's Degree preferred. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. • While performing the duties of this job, the employee is regularly required to talk and hear; to use hands and fingers to handle, feel, or operate objects, tools, or controls, and reach with hands and arms. • Position may involve occasional periods of lifting of up to 50 lbs. • The employee is frequently required to sit and stand for extended periods of time. • Position requires high mobility. Requirements: PI7bd560f08a5d-4345

Description: Chef de Cuisine is responsible for developing and standardizing recipes, maintaining food costs, and ensuring a high standard of food quality and presentation. Must be well-versed in culinary arts with a passion for food and a keen eye for detail. Monitor food costs, inventory, and waste to maintain profitability. Ensure compliance with food hygiene and Health and Safety Standards. • Oversee daily operations of kitchen. • Train staff. • Ensure promptness, freshness, rotation, and quality of dishes. • Costing, pricing, and sourcing menu items with Chef • Assist Executive Chef in creating new dishes and planning menus. • Help oversee the work of the culinary team and conduct performance evaluations. • Expedite orders to maintain a steady flow of dishes. • Perform other responsibilities as required or directed. Required Qualifications/Skills o Maintain cordial and effective relationships with co-workers, vendors, and other business contacts. o Knowledgeable of back of house operations o Ability to take initiative, strategize, and plan. o Effectively interacts with others by utilizing excellent communication skills, cooperating purposefully, and providing information as needed, to achieve the business goals of the organization. o Ability to build strong relationships/alliances with all team members. o Excellent time management skills. o Strong interpersonal skills. o Professional verbal and written skills. o Current Driver License. o Current ServSafe Certification. Preferred Education and Experience o High School Diploma or equivalency determined by management. o At least three years of previous professional chef experience in fine dining. o Culinary Arts Degree or Associate's Degree preferred. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. • While performing the duties of this job, the employee is regularly required to talk and hear; to use hands and fingers to handle, feel, or operate objects, tools, or controls, and reach with hands and arms. • Position may involve occasional periods of lifting of up to 50 lbs. • The employee is frequently required to sit and stand for extended periods of time. • Position requires high mobility. Requirements: PI7bd560f08a5d-4345

Description: Chef de Cuisine is responsible for developing and standardizing recipes, maintaining food costs, and ensuring a high standard of food quality and presentation. Must be well-versed in culinary arts with a passion for food and a keen eye for detail. Monitor food costs, inventory, and waste to maintain profitability. Ensure compliance with food hygiene and Health and Safety Standards. • Oversee daily operations of kitchen. • Train staff. • Ensure promptness, freshness, rotation, and quality of dishes. • Costing, pricing, and sourcing menu items with Chef • Assist Executive Chef in creating new dishes and planning menus. • Help oversee the work of the culinary team and conduct performance evaluations. • Expedite orders to maintain a steady flow of dishes. • Perform other responsibilities as required or directed. Required Qualifications/Skills o Maintain cordial and effective relationships with co-workers, vendors, and other business contacts. o Knowledgeable of back of house operations o Ability to take initiative, strategize, and plan. o Effectively interacts with others by utilizing excellent communication skills, cooperating purposefully, and providing information as needed, to achieve the business goals of the organization. o Ability to build strong relationships/alliances with all team members. o Excellent time management skills. o Strong interpersonal skills. o Professional verbal and written skills. o Current Driver License. o Current ServSafe Certification. Preferred Education and Experience o High School Diploma or equivalency determined by management. o At least three years of previous professional chef experience in fine dining. o Culinary Arts Degree or Associate's Degree preferred. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. • While performing the duties of this job, the employee is regularly required to talk and hear; to use hands and fingers to handle, feel, or operate objects, tools, or controls, and reach with hands and arms. • Position may involve occasional periods of lifting of up to 50 lbs. • The employee is frequently required to sit and stand for extended periods of time. • Position requires high mobility. Requirements: PI7bd560f08a5d-4345

Description: Chef de Cuisine is responsible for developing and standardizing recipes, maintaining food costs, and ensuring a high standard of food quality and presentation. Must be well-versed in culinary arts with a passion for food and a keen eye for detail. Monitor food costs, inventory, and waste to maintain profitability. Ensure compliance with food hygiene and Health and Safety Standards. • Oversee daily operations of kitchen. • Train staff. • Ensure promptness, freshness, rotation, and quality of dishes. • Costing, pricing, and sourcing menu items with Chef • Assist Executive Chef in creating new dishes and planning menus. • Help oversee the work of the culinary team and conduct performance evaluations. • Expedite orders to maintain a steady flow of dishes. • Perform other responsibilities as required or directed. Required Qualifications/Skills o Maintain cordial and effective relationships with co-workers, vendors, and other business contacts. o Knowledgeable of back of house operations o Ability to take initiative, strategize, and plan. o Effectively interacts with others by utilizing excellent communication skills, cooperating purposefully, and providing information as needed, to achieve the business goals of the organization. o Ability to build strong relationships/alliances with all team members. o Excellent time management skills. o Strong interpersonal skills. o Professional verbal and written skills. o Current Driver License. o Current ServSafe Certification. Preferred Education and Experience o High School Diploma or equivalency determined by management. o At least three years of previous professional chef experience in fine dining. o Culinary Arts Degree or Associate's Degree preferred. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. • While performing the duties of this job, the employee is regularly required to talk and hear; to use hands and fingers to handle, feel, or operate objects, tools, or controls, and reach with hands and arms. • Position may involve occasional periods of lifting of up to 50 lbs. • The employee is frequently required to sit and stand for extended periods of time. • Position requires high mobility. Requirements: PI7bd560f08a5d-4345

Description: Chef de Cuisine is responsible for developing and standardizing recipes, maintaining food costs, and ensuring a high standard of food quality and presentation. Must be well-versed in culinary arts with a passion for food and a keen eye for detail. Monitor food costs, inventory, and waste to maintain profitability. Ensure compliance with food hygiene and Health and Safety Standards. • Oversee daily operations of kitchen. • Train staff. • Ensure promptness, freshness, rotation, and quality of dishes. • Costing, pricing, and sourcing menu items with Chef • Assist Executive Chef in creating new dishes and planning menus. • Help oversee the work of the culinary team and conduct performance evaluations. • Expedite orders to maintain a steady flow of dishes. • Perform other responsibilities as required or directed. Required Qualifications/Skills o Maintain cordial and effective relationships with co-workers, vendors, and other business contacts. o Knowledgeable of back of house operations o Ability to take initiative, strategize, and plan. o Effectively interacts with others by utilizing excellent communication skills, cooperating purposefully, and providing information as needed, to achieve the business goals of the organization. o Ability to build strong relationships/alliances with all team members. o Excellent time management skills. o Strong interpersonal skills. o Professional verbal and written skills. o Current Driver License. o Current ServSafe Certification. Preferred Education and Experience o High School Diploma or equivalency determined by management. o At least three years of previous professional chef experience in fine dining. o Culinary Arts Degree or Associate's Degree preferred. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. • While performing the duties of this job, the employee is regularly required to talk and hear; to use hands and fingers to handle, feel, or operate objects, tools, or controls, and reach with hands and arms. • Position may involve occasional periods of lifting of up to 50 lbs. • The employee is frequently required to sit and stand for extended periods of time. • Position requires high mobility. Requirements: PI7bd560f08a5d-4345