Description
The Chef de Cuisine reports to the Executive Sous Chef and manages culinary and utility staff across Westminster-Canterbury’s dining operations. The role oversees safety, sanitation, food quality, menu planning, food purchasing, portion control, HACCP compliance, special events, and staff training, while handling service issues and guest concerns. It requires an associate degree or industry equivalency in culinary or food service, four years of culinary team leadership experience, food-handler certification, ACF certification within 18 months, and ServSafe and CPR certification within one year. The position is full-time with a flexible schedule, pays $70,000 to $75,000, and includes medical, dental, vision, retirement, paid time off, and other benefits.
