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Chef de Cuisine

Company: The Vendue
Location: Charleston
Posted on: March 20, 2023

Job Description:


The Vendue's Chef de Cuisine oversees Revival's kitchen operations, Banquet production and provides organizational and creative support to The Rooftop. This role balances excellent cooking skills with managerial decision-making and team leadership; always following Avocet Hospitality's Vision, principles and Standard Operating Procedures. The Chef de Cuisine will make key decisions about menu items, ingredients and personnel within a restaurant's kitchen, with the approval and guidance of the Director of Food & Beverage.


The foremost duty of the chef de cuisine is coordinating meal preparation and service activities within the kitchen. They review customer orders as they come in, assign tasks to cooks, and ensure that food is prepared as the approved recipes, with great presentation and in timely fashion. Chefs de cuisine direct both kitchen and food runners on proper procedures and assign responsibility for various meal elements.

The Chef de cuisine also maintains the restaurant's quality and reputation by monitoring the food that is served to customers. They may inspect plates to ensure that meals are correctly portioned and presented. Chefs de cuisine also taste food and oversee kitchen staff throughout the cooking process, checking to make sure that elements of dishes are properly cooked and seasoned.

The Chef de Cuisine will develop all Restaurants' menu items and offerings in coordination with the F+B Director and Executive Team. A key part of this creative process is creating detailed recipes, cost cards and training material for any item that is changed/added to the menu and is responsible for training the Culinary Team to execute the Vision with accuracy, timeliness and consistency

The Chef de cuisine also supports restaurant operations by selecting and sourcing ingredients for meals. In this capacity the position is fully accountable for Food Cost percentages and therefore being able to match quality, unique ingredients with Financial return is a key Performance Indicator for the position

The chef de cuisine also maintains kitchen cleanliness and safety.

This can involve developing or enhancing processes for food safety and storage as well as maintaining or replacing kitchen equipment that is not working as expected. Prepare safety and cleanliness guidelines for kitchen staff and inspect employees' uniforms to ensure that they adhere to strict standards of professionalism

The Chef de Cuisine is responsible for coordinating the Purchasing, Storage, Production and Execution of the Menus with an eye on streamlining the operation both in terms of space and time without sacrificing the final product's quality or profitability.


-Supervise and assist execution of all meal periods, banquets, and amenities. The Chef de Cuisine is responsible for the proper and timely execution of meal services, as well as any breakfast, brunch, and lunch, and dinner banquets, assisting, directing and supporting the kitchen team as necessary.
-Scheduling. The Chef de Cuisine is responsible for the proper scheduling of Culinary Personnel in order to ensure that all of the Food & Beverage needs of the Hotel are met without exceeding forecasted payroll amounts
-Receiving. The Chef de Cuisine is responsible for receiving, inspecting, and properly dating/storing all product deliveries from vendors. The sous chef will refuse any questionable or substandard product, and find a solution for replacement and vendor credit of said items as necessary to ensure consistent execution of positive guest experience.
-Maintain organization of food storage areas. The Chef de Cuisine is responsible for maintaining proper organization and cleanliness of food storage areas, ensuring proper storage in compliance with DHEC health code guidelines, and all products are rotated, labeled, and dated in appropriate containers.
-Ordering from vendors. The Chef de Cuisine will be responsible for ordering all pertinent food and supplies. A Deft understanding of the balance of orders to prevent spoilage and maintain low inventory levels is a must
-Daily Food Preparation. The Chef de Cuisine will personally produce as well as supervise and delegate to the kitchen team to ensure completion of daily food preparation in accordance with par levels and appropriate to forecasted guest counts in the hotel and restaurants.
-Collection, coding, and processing daily invoices. The Chef de Cuisine will collect and process vendor invoices received during their shift by using proper GL Codes, entering into the kitchen checkbook and delivering processed invoices to the executive chef.
-Daily kitchen log. The Chef de Cuisine will maintain and record events in the daily kitchen log as a method of communicating with other members of the management team, including items such as weather, business levels, maintenance issues/actions taken, team member attendance, guest feedback, recooked food items, food stuff shortages, and waste.
-Hot and Cold holding temperature logs. The Chef de Cuisine will record and maintain for 90 days a daily log of hot and cold holding temperatures of 2 hot and 2 cold items per meal period to ensure that hazardous foods are held at temperatures within compliance of DHEC health code guidelines.
-Shellfish tag log. The Chef de Cuisine will record and maintain for 90 days a daily log of shellfish tags, dated upon sale, in compliance of DHEC health code guidelines.
-Refrigeration logs. The Chef de Cuisine will record and maintain for 90 days a daily refrigeration log from each meal period to ensure that all refrigeration is operating correctly and within compliance of DHEC health code guidelines. Any temperatures out of range will be noted as well as what actions have been taken to repair the equipment.
-Line checks. The Chef de Cuisine will conduct daily line checks for food quality, taste, freshness, and ensure that holding temperatures are in compliance of DHEC health code guidelines.

Sous Chef, Kitchen Manager, Kitchen Supervisor, Lead Line Cook, Expo, Line Cooks, Prep Cooks, Stewards

Keywords: The Vendue, Charleston , Chef de Cuisine, Hospitality & Tourism , Charleston, South Carolina

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