Chef de Cuisine

Chef De Cuisine– Orlando

The Chef de Cuisine is responsible for coordinating with the Executive Chef in order to lead all culinary activities in catering and food service production. Ensuring high standards are always maintained, an individual in this position is expected to make daily decisions for all kitchens that will drive guest satisfaction, team engagement, and financial success.

This is a full time position offering a competitive salary, medical benefits, dental and vision benefits options, generous paid time off, paid holidays, retirement plan options, free employee parking and a wonderful supportive team environment!

About Second Harvest

Second Harvest Food Bank of Central Florida is a private, nonprofit organization that collects, stores and distributes donated food to more than 625 feeding partners in seven Central Florida counties: Brevard, Lake, Marion, Orange, Osceola, Seminole and Volusia. Last year, with the help of numerous donors, volunteers and a caring, committed community, the food bank distributed approximately 81 million meals to partner programs such as food pantries, soup kitchens, women’s shelters, senior centers, day care centers and Kids Cafes.

In addition to providing food to our neighbors facing hunger, Second Harvest also transforms dozens of lives directly every year. Economically challenged adults who graduate from our 16-week culinary training program are placed in ‘better than minimum wage’ jobs that set them and their families on a path to self-sufficiency. Another important activity helps connect people who are eligible to receive SNAP food assistance benefits with the resources they need to access the program and get help.

Department Overview

Second Harvest Food Bank’s Plate Above caters on and offsite events for various needs and organizations. These include conferences, parties, socials, etc. Our front and back of the house staff in our Plate Above department work hand in hand with all events to ensure the best products and services are received by our guests during events. All proceeds from catering go back to supporting our 16-week culinary training program, where we bring students in at no cost to them and teach them culinary skills that help them secure jobs and long-term stability.

Plates of Plenty is a service that provides freshly prepared meals to early childcare centers, children's after school programs, group homes, senior feeding programs, and private and charter schools. Plates of Plenty's goal is to provide the freshest, healthiest, and least processed ingredients available, and to deliver them in a safe and timely manner.

All meals are prepared in our Darden Foundation Community Kitchen under the supervision of our Chefs and production staff. Proceeds from food service operations are used to further the fight against hunger in our community.

Work Hours

40 hours per week / occasional overtime required / nights and weekends required

Job Summary

The chef de cuisine is responsible for overseeing kitchen operations. Responsibilities include hiring and training kitchen staff, supervising food preparation and presentation, and ensuring quality and timely delivery of food. This position will also monitor food quality and portion control and ensure that all HACCP sanitation standards are met.

Duties and Responsibilities

• Oversee preparation, production, assembly and storage of all hot food items
• Supervise/set up and organize work area with all necessary supplies and equipment
• Ensure that all standardized recipes are followed in the preparation and assembly of cold menu items
• Monitor plating of hot foods to ensure adherence to established plating/presentation guidelines
• Adhere to established portion control guidelines and minimizes waste.
• Monitor finished product waiting for servers to pick up to ensure food is served promptly, notify supervisor of any delays in service
• Ensure that a quality product is prepared and served in a timely manner
• Ensure that all Governmental Food Sanitation Standards are always followed
• Monitor refrigeration and holding temperatures, clean and sanitize work surfaces, wash hands frequently.
• Use all kitchen equipment in a safe manner according to the manufacture’s recommendations and notify General Manager or Executive Chef of any equipment malfunction or safety hazard immediately
• Provide Steward with timely notification of the need for clean dishes, pots, pans etc.
• Attend BEO meetings and review event payroll cost, control event labor costs
• Communicate daily with department employees to obtain/provide current information regarding daily activities/functions and upcoming events
• Conduct pre-shift/pre-event meeting with BOH/FOH employees to effectively communicate any changes or updates on events
• Interview, select, train, evaluate and establish goals, coach, counsel, and discipline departmental employees according to Second Harvest Food Bank standard.
• Assist in providing on-the-job training and development of new team members
• Ability to travel within a seven-county area (personal vehicle required – mileage reimbursement provided)
• Assist Banquet/Catering personnel with completion of all duties as needed
• Other duties as assigned

Knowledge, Skills, Education and Experience Required

• Bachelor’s degree in culinary arts, management or a combination of related experience and education
• Proven knowledge of training programs and implementation
• Minimum of 5+ years’ work experience in a management position in a high-volume banquet or catering environment
• ServSafe manager certification or other food handler manager certification by a state recognized agency
• Ability to implement menus, train employees, maintain quality of product and employee morale
• Valid driver’s license and clean driving record

Desired Skills and/or Certifications

• Culinary training diploma or certificate