Chef de Cuisine – Brasserie (All Day Dining)

The role

"Accountable for the overall success of the daily culinary operations of the All Day Dining Restaurant. Exhibits culinary expertise by personally performing tasks while leading the kitchen team and managing all food-related functions. Responsible for delivering exceptional dining experiences through high-quality food production, innovative menu offerings, and operational excellence. Works to continually improve guest and employee satisfaction while maintaining budgeted food costs and labor expenses. Oversees all kitchen areas to ensure a consistent, high-quality product is produced and presented in accordance with brand standards. Responsible for guiding, developing, and mentoring culinary associates while maintaining the highest standards of food safety, hygiene, and sanitation. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years of experience in culinary operations, food and beverage, or a related professional area. OR 2-year degree from an accredited university or culinary institute in Culinary Arts, Hotel and Restaurant Management, Hospitality Management, or a related field; 2 years of experience in culinary operations, food and beverage, or a related professional area. Previous experience in an All Day Dining restaurant, Brasserie, or European dining concept is highly preferred."