Chef de Cuisine

Job Title: Chef de Cuisine

Department/Group Kitchen

Reports to: Steve Ulibarri

Location: South Salt Lake, UT

Travel Required: Local

Level/Salary Range: Salary $59k - $70k Annual

Position Type: Full Time

Company Statement

Cuisine Unlimited has over 40 years of experience providing high-end catering menus for weddings, personal & business events in Utah, Wyoming, and Idaho. So, what makes us so great? Perhaps it is our exceptional team of chefs and caterers that can provide locally sourced food your guests could only dream of. Or maybe it is our fun and fabulous bartenders that can ensure that your party is the toast of the town?

From LGBTQ weddings to traditional Kosher ceremonies, our diverse team will be on hand to make your special occasion a roaring success.

Position Summary

The Chef de Cuisine is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. As assistant to the Executive Chef, the Chef de Cuisine will help with menu planning, inventory, and managing of supplies. Also aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules.

Responsibilities

● Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff

● Communicates professionally with other departments to coordinate execution and design of food stations, formal events, buffets, etc.

● Works with other departments to plan and execute formal menu rollouts, as well as, informally when new menu items are requested

● Ensure efficient, cost-effective operation and profitability of food production

● Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order

● Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner

● Assume the role as Executive Chef in his or her absence

● Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications

● Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met

● Assure kitchen personnel is trained in best cleanliness and sanitation practices

● Properly measure and portion all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures.

● Ability to work varied hours/days, including nights, weekends, and holidays, as needed.

● Performs other duties as assigned.

Qualifications

Required Skills/Abilities

● Ability to remain calm and composed in high-pressure situations.

● Strong leadership and interpersonal skills.

● Must have or be able to obtain current certifications and licenses required by local, state, and/or Federal guidelines for food production management.

● Able to communicate efficiently and delegate others effectively.

● Managing kitchen staff and scheduling to control labor costs in line with forecasted food sales.

● Developing menus and recipes.

● Managing food costing within catering software.

● Maintaining vendor relationships, forecast future food requirements, and place timely orders.

● Manage and maintain the monthly inventory and supplies.

● Able to lift 50+ lbs.

Education and Experience

● Valid Utah Food Handlers or Serve Safe Certificate

● Valid Utah State Driver’s License

● This is a full-time position; typical work hours and days vary based on business needs.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Pay: $59,000.00 - $70,000.00 per year

Work Location: In person