Copacabana is looking for an experienced and passionate Chef de Cuisine to join our team!
We are a Brazilian Steakhouse serving Latin American Cuisine from around the continent, using both traditional and modern cooking techniques.
At Copacabana we make everything we can from scratch and what we can’t we carefully source from suppliers who are knowledgeable in Latin American Cuisine.
As the Chef de Cuisine, you will manage the daily operations of the kitchen, oversee the kitchen staff to ensure that the highest quality of cuisine is served to our guests, develop new dishes by collaborating with the Executive Chef, and ensure that all food and labor cost goals are met.
This will be a salaried position with compensation of $65,000 a year.
Requirements
- Food Quality & Preparation
- Ensuring high-quality food preparation and presentation, maintaining consistent standards, and overseeing the cooking process.
- Staff Management
- Hiring, training, supervising, and motivating kitchen staff, including sous chefs, chefs de partie, and other cooks.
- Inventory & Purchasing
- Managing inventory, ordering supplies, and negotiating with suppliers to ensure cost-effective operations.
- Safety & Sanitation
- Enforcing strict food safety and sanitation protocols, ensuring compliance with regulations, and maintaining a clean and organized kitchen environment.
- Cost Control
- Managing kitchen expenses, controlling food costs, and optimizing resource utilization to maintain profitability.
- Problem Solving
- Addressing issues that arise in the kitchen, such as ingredient shortages, equipment malfunctions, or staff performance problems.
- Coordination
- Working with front-of-house staff to ensure smooth service and customer satisfaction.
Skills & Qualifications
- Extensive culinary experience and knowledge of cooking techniques.
- Strong leadership and management skills.
- Excellent organizational and time management skills.
- Ability to work under pressure and maintain composure in a fast-paced environment.
- Knowledge of food safety and sanitation regulations.
- Ability to communicate effectively with staff and customers.
- Have a valid Food Handlers Certification.
- 3+ years of experience in a back-of-house management position.
- Significant experience as a chef de cuisine.
- Strong attention to detail.
- Ability to remain productive when pulled in many different directions.
This position is integral to maintaining the culinary excellence of our establishment. We seek dedicated professionals committed to quality, leadership, and exceptional guest experiences.
Pay: From $65,000.00 per year
Work Location: In person
