Benefits:

401(k)

401(k) matching

Competitive salary

Dental insurance

Free food & snacks

Health insurance

Opportunity for advancement

Paid time off

Vision insurance

Chef de Cuisine / Tasting Chef

Job Summary:

The Chef de Cuisine / Tasting Chef plays a pivotal role in leading the culinary team, developing innovative menus, and ensuring flawless execution during client tastings and high-end events. This role demands culinary excellence, leadership, and a deep understanding of flavor profiles, presentation, and guest experience.

Supervisory Responsibilities:

Trains new staff in the department.

Oversees the daily workflow of the department.

Provides constructive and timely performance evaluations.

Duties/Responsibilities:

· Lead all client tastings, showcasing the company’s culinary vision, creativity, and commitment to quality.

· Collaborate with the Executive Chef on seasonal menu development and custom event menus.

· Supervise and mentor kitchen staff, ensuring consistency, professionalism, and efficiency.

· Oversee kitchen operations for tastings, VIP events, and key functions, ensuring dishes meet luxury standards.

· Work closely with sales and event planning teams to understand client preferences and translate them into culinary experiences.

· Maintain high standards of food safety, cleanliness, and kitchen organization in line with health regulations.

· Manage inventory, sourcing, and quality control of specialty ingredients used in tastings.

· Stay current with food trends, fine dining innovations, and emerging techniques to elevate the company’s culinary offerings.

Required Skills/Abilities:

· Strong culinary skills and creativity, with a passion for developing and delivering exceptional food experiences.

· Excellent communication and interpersonal abilities, with the ability to work collaboratively with clients and team members.

· Knowledge of food safety and sanitation practices, with a commitment to maintaining a clean and sanitary work environment.

· Ability to handle high-pressure situations and multitask effectively in a fast-paced setting.

· Experience with leading others and the ability to oversee and direct a team of kitchen staff.

· Strong inventory management skills, including purchasing from approved vendors.

· Proficiency with Microsoft Suite. Familiarity with catering platforms a plus.

· Flexibility to work evenings, weekends, and event-based schedules.

Education and Experience:

· Minimum 5-7 years of experience, with at least 3 years in a leadership role.

· Culinary degree from a recognized institution preferred.