Description

Summary

We are seeking a passionate and innovative Chef de Cuisine to lead the culinary team at Vaga. In this role, you will oversee kitchen operations, ensuring the consistent execution of high-quality food while collaborating with the Executive Chef to create new and innovative dishes. Your focus will be on delivering exceptional guest experiences, continuously improving performance based on guest feedback, and embracing an entrepreneurial mindset to drive Vaga's culinary excellence to new heights.

Key Responsibilities:

• Culinary Excellence: Oversee the preparation and presentation of dishes in Vaga, ensuring high standards of quality and consistency.
• Menu Development: Develop and implement creative menu items that adhere to brand standards and enhance the dining experience.
• Special Events: Plan, coordinate & implement special events and holiday functions
• Collaboration: Partner with the Executive Chef to create new dishes and review sales and guest feedback for ongoing improvement.
• Operational Leadership: Work directly with the Executive Chef and maintain culinary operations in their absence.
• Support: Assist other culinary outlets as needed, ensuring guests have positive dining experience across the hotel.
• Team Management & Training:
  
  • Lead training and mentor all kitchen staff, fostering a culture of excellence and teamwork.
  • Conduct pre-shift meetings and maintain strong communication channels through logbooks and handover reports.
  • Provide coaching and performance feedback to ensure continuous improvement.
• Operational Oversight: Monitor food production, ordering, cost, and quality
• Act as senior leadership by developing and assuming key management responsibilities
• Assume the role of liaison between all dining room operations and culinary staff
• Supervise the preparation and cooking of various food items
• Develop and implement creative menu items within the restaurant concept
• Plan, coordinate & implement special events and holiday functions
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
• May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
• Monitor food production, ordering, cost, and quality and consistency on a daily basis
• Participate in marketing events directly related to their specific restaurant

The salary range for this position is $76,800 to $99,440. Decision regarding individual salaries will be based on a number of factors, including experience, qualifications and education.

Qualifications

• Experience: 2-5 years as a Sous Chef or Chef de Cuisine in a high-volume restaurant environment.
• Culinary Skills: Strong knowledge of modern cooking techniques and culinary trends.
• Leadership: Proven ability to lead and develop kitchen staff effectively.
• Communication: Excellent interpersonal and organizational skills.
• Independent Operator: A desire to work as an independent owner/operator to elevate Vaga's culinary offerings.
• Education: Culinary degree or equivalent experience preferred
• In-depth skills and knowledge of all kitchen operations
• Possess strong leadership, communication, organization and relationship skills
• Experience with training, basic financial management and customer service
• Proficient in general computer knowledge
• A true desire to exceed guest expectations in a fast paced customer service environment
• Capable of producing a consistent product in a timely manner
• Strong training and communication skills

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status