About The Role:

The Chef de Cuisine serves as the operational leader of the kitchen, executing the Executive Chef's culinary vision with precision while managing all back-of-house operations, staff supervision, and financial accountability. This role requires exceptional leadership skills to oversee daily kitchen operations, maintain the highest standards of food quality and safety, and foster seamless collaboration between kitchen and front-of-house teams. The ideal candidate will demonstrate strong business acumen through effective cost management and inventory control while serving as a mentor and role model for culinary excellence and hospitality-focused leadership.

Benefits/Perks:

• Medical, Dental, Vision Benefits for Full-Time Employees.
• 401k match for Full-Time/Part-Time Employees after 2 months of service (must be 21 years or older).
• Employer paid Short-Term/Long-Term Disability and Life Insurance benefits.
• Paid Time Off + Company Holidays
• Maternity/Paternity Leave + Bereavement Leave
• Cell-Phone Allowance
• Employee Assistance Program
• 50% discount at Ropeswing establishments for employees and up to 1 guest.

Additional details concerning Benefits/Perks will be provided at time of employment.

Essential Functions & Duties:

Culinary Operations & Food Quality

• Execute the Executive Chef's menu and recipes with precision and consistency, ensuring adherence to established standards and specifications
• Serve as primary expediter for dining room service, maintaining quality control and timing for all dishes leaving the kitchen
• Contribute to the development of seasonal menu changes, occasional specials, staff meals, and menu refinements with Executive Chef approval
• Lead research and development initiatives for menu changes as directed by culinary leadership
• Maintain relationships with local farmers and vendors to ensure procurement of the highest quality ingredients in alignment with the culinary vision

Team Leadership & Human Resources

• Provide direct supervision of all kitchen staff and dishwashers, including hiring, training, coaching, performance evaluations, and advancement decisions
• Develop and maintain comprehensive training programs for cooks and prep staff to ensure consistent execution of culinary standards
• Participate in hiring, onboarding, and performance management of back-of-house team members
• Serve as a role model for professionalism, organization, and hospitality-focused leadership
• Act as manager on duty, overseeing day-to-day restaurant operations as required
• Ensure compliance with attendance policies, dress code standards, and all company policies and procedures

Operations Management

• Manage daily back-of-house operations, ensuring excellence in food quality, cleanliness, and team performance
• Supervise and lead cleaning systems and projects, maintaining sanitation standards that meet or exceed local health department regulations
• Monitor kitchen equipment performance and communicate maintenance concerns to Hotel Engineer as needed
• Take preventive measures to maximize workplace safety and implement loss prevention protocols
• Provide kitchen operations guidance to ensure compliance with company resource management and service standards

Financial Management & Administrative Duties

• Manage purchasing and inventory control for the kitchen operations in line with budget parameters and quality expectations
• Participate in monthly P&L review meetings, analyzing costs to optimize profit margins without compromising quality standards
• Maintain a thorough understanding of inventory management, monthly P&L statements, and all back-of-house orders and invoices
• Ensure all financial documentation (invoices, reporting) and personnel/payroll administrative duties are completed accurately and on time
• Maintain competitive food and labor costs while delivering consistent product quality

Collaboration & Communication

• Collaborate closely with front-of-house leadership to ensure optimal timing, flow, and service alignment
• Communicate effectively with front-of-house and other departmental management to ensure proper execution of interdepartmental events and activations
• Execute the culinary vision established by leadership in collaboration with front-of-house management
• Coordinate culinary logistics and operations required for seasonal menu transitions and special events

Professional Standards

• Demonstrate self-management through adherence to attendance policies, proper time-keeping procedures, and proactive completion of assigned duties
• Maintain the highest standards of health, sanitation, and safety in accordance with local health department regulations
• Exhibit professional conduct and leadership that reflects the organization's commitment to hospitality excellence

What You Need to Get the Job Done

• An Associate’s Degree in Business Administration Culinary Arts is preferred.
• Kitchen staff supervision experience is required.
• A minimum of 5 years Chef experience in a high-volume kitchen.
• Knowledge of inventory tracking and par systems.
• Experience ordering food and supplies based on sales.
• Ability to schedule and manage labor appropriately.Ability to effectively manage diverse teams.

Employment contingent upon completion of a satisfactory background check.

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In our commitment to wellness in the community, Ropeswing is proud to offer a smoke-free environment for all of our guests and employees.

Ropeswing is an Equal Opportunity Employer, and we value diversity. All employment is based on merit, qualification, and business need.