Chef de Cuisine

Grove Bay Hospitality Group

Morrisville, NC

$80,000 to $90,000 Yearly
Medical , Dental , Paid Time Off
Full-Time

Job Description

Company Info

Job Description

Benefits:

Competitive salary
Dental insurance
Employee discounts
Health insurance
Opportunity for advancement
Paid time off
Parental leave
Training & development
Tuition assistance
Vision insurance

As the Chef de Cuisine at Crawford's Genuine you will play a pivotal role in leading our culinary team to achieve high levels of excellence for food quality and hospitality. You will be responsible for overseeing all aspects of kitchen operations, including food preparation, inventory management, staff training, and maintaining quality standards. We are seeking a passionate and experienced culinary professional who is dedicated to delivering exceptional cuisine and ensuring a seamless kitchen operation.

Does this sound like you?

You are a detail-oriented, highly organized leader who is driven to deliver results, and you are known for your commitment to excellence and quality.
You are dependable, self-reliant, and passionate about culinary excellence and delivering exceptional hospitality.
You possess strong organizational and prioritization skills that will provide the foundation for success.
You provide clear directions to those you manage and know that accountability and clear expectations are critical for building a highly engaged and productive team.
You have a high attention to detail and take pride in the achievements and performance of your team.
You command respect and co-workers acknowledge your leadership and integrity, work well under pressure, and have excellent observational and listening skills.
You are very good at identifying problems before they happen and taking action to resolve items before they become an issue.
You calmly apply your experience and people skills to any situation to deliver actionable, quality direction.
You like things to be done right and will use your excellent communication skills to work with others to collect the information you will need to assure quality and performance.
You have a proven track record as a high performer in a high-volume kitchen, assuring all the components of the kitchen operations work efficiently and effectively.
You are proficient at and understand the importance of controlling food cost and labor to run a successful operation.

Key Responsibilities:

Kitchen Management: Manage and supervise kitchen staff, including sous chefs, supervisors, line cooks, prep cooks, and dishwashers, to ensure smooth and efficient operations during service hours.
Staff Training & Development: Train and mentor kitchen staff in proper cooking techniques, food safety procedures, and kitchen protocols to maintain a skilled and motivated team.
Inventory Management: Manage ordering and inventory processes to ensure cost of goods sold are aligned with budgets.
Food Preparation: Oversee the preparation and presentation of all dishes to ensure consistency, quality, and adherence to recipe standards, while minimizing waste.
Quality Control: Maintain high standards of food quality, freshness, and sanitation in compliance with health and safety regulations.
Collaboration: Work closely with the dining room team to ensure seamless coordination between the kitchen and dining room, including timely service and effective communication.

Qualifications: