One Haus Hospitality

Chef de Cuisine Job Description

A modern French-inspired bistro committed to seasonal menus and high-quality ingredients is seeking a Chef de Cuisine to lead its culinary operations. This role requires strong leadership, creativity, and a commitment to excellence.

Key Responsibilities:

• Report to the Executive Chef and contribute to menu development.
• Adapt the menu seasonally, ensuring cost efficiency and balance.
• Manage labor and operational expenses, including budgeting and inventory control.
• Maintain a well-organized kitchen and oversee inventory.
• Lead hiring, training, and mentorship of BOH staff.
• Ensure adherence to health regulations and maintain high food standards.
• Participate in management meetings and performance reviews.
• Support event planning and special menus.

Daily Responsibilities:

• Oversee prep, production, and station organization.
• Maintain cleanliness and collaborate with porters.
• Supervise purchasing, cost control, and invoice accuracy.
• Train staff on new dishes and maintain menu consistency.
• Expedite service and ensure quality control.
• Develop schedules that promote work-life balance.
• Communicate menu updates to FOH staff.

Required Skills & Qualifications:

• Ability to manage a dynamic menu.
• Strong grasp of cost control and kitchen efficiency.
• Excellent communication and leadership skills.
• Commitment to culinary education and high service standards.
• Ability to solve challenges proactively.

This is an opportunity for a dedicated culinary professional to lead a high-caliber kitchen in a vibrant, ingredient-driven setting.