Chef De Cuisine
The Chef de Cuisine is the primary executor of the Executive Chef’s culinary vision. Responsible for working with the Executive Chef in forging a culinary direction for Caltech Dining and managing the daily food production based on menus and recipes provided by the Executive Chef. The Chef de Cuisine directly manages two sous chefs and a cook 2 to ensure production quality and quantity. Expected to participate in creation of staff improvement plan with Executive Chef and be the primary executor of the plan by demonstrating skills to staff, ensuring proper training throughout the kitchen, and supporting staff through the learning process. The Chef de Cuisine directs and supervises staff in production of menus in a variety of Institute venues. Responsible for supervising staff in set up, production of food, food standards (flavor and presentation) and sanitation of cooking areas. Responsible for managing production amount, ordering food, supervising staff and managing waste. Ensure staff cleans stations at end of shift. Responsible for all functions of kitchen in absence of Executive Chef.
For more information and how to apply click on this link – https://chm.tbe.taleo.net/chm03/ats/careers/v2/viewRequisition?org=CALTECH&cws=37&rid=3537