Chef de Cuisine – Restaurant Kitchen Lead

About the role

Accountable for the quality, consistency and production of the restaurant kitchen at Ginger Moon. The Chef de Cuisine leads the culinary team, manages menus, purchasing, staffing and ensures guest satisfaction while maintaining budget and food safety standards.

Key responsibilities

• Ensure culinary standards are met, supervise kitchen shift operations, maintain food handling and storage standards, and develop new menu items.
• Lead and coordinate the kitchen team, manage staffing, cross‑train employees, and uphold productivity, safety and budgetary goals.
• Plan and manage food quantities and plating requirements, estimate daily production needs, and ensure proper presentation and decorative displays.
• Supervise compliance with all applicable laws, regulations, and company safety standards, including proper temperature control and handling of food products.
• Deliver exceptional customer service by addressing guest feedback, handling complaints, and maintaining high‑quality food presentation.

Required profile

• High school diploma or GED with four years of culinary experience, or a two‑year degree in Culinary Arts/Hotel & Restaurant Management with two years of experience.
• Proven ability to lead kitchen staff, train teams, conduct performance appraisals, and manage progressive discipline while maintaining budgetary and safety standards.

Required skills

• Food safety compliance and proper temperature control.
• Menu development and seasonal menu planning.
• Inventory, purchasing and food cost control.