Our client is a well established, artisanal farm to table concept in the heart of Sonoma.
This position is responsible for coordinating the cooks, dishwashers, and other kitchen staff engaged in preparing and cooking foods for restaurant and banquet functions. The Chef de Cuisine must ensure an efficient and profitable food service by performing supervisory duties as well as taking a hands on approach and working on the line throughout the majority of each shift. Reports to the Executive Chef.
At least 2 years experience in a CDC or high level Sous Chef position.
Experience in a recognized, culinary driven concept.
Strong management skillset including ordering/inventory, hiring and training, safety and sanitation, budgets, labor, forecasts, line execution, expo, guest service
Some eager to drive their own growth.
Management Food Handler Card Required. Can be paid for if needed.
Consent to a background check.