CHEF DE CUISINE - Red Lotus

SUMMARY

The Chef de Cuisine leads all culinary operations for Red Lotus, ensuring high-quality food preparation, consistency, and presentation. This role oversees kitchen staff, menu development, and cost control while maintaining food safety and operational standards.

• Manage daily kitchen operations and ensure smooth service
• Lead, train, and supervise kitchen staff
• Develop and update menus, ensuring consistency and creativity
• Maintain food quality, taste, and presentation standards
• Control food costs, inventory, and waste
• Ensure compliance with health, safety, and sanitation regulations
• Coordinate with front-of-house teams for efficient service

• Must be at least 21 years of age. 
• Associates Degree (A.A.) in culinary or related field; mininum of five years culinary experience, or equivalent combination of education and experience. Minimum of one year previous supervisory experience required.
• Expertise in a specialty Asian cuisine or concept
• Must have excellent verbal and written communication skills. 
• Must be proficient in Microsoft applications (Excel, Word, and Outlook). 
• Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate. 
• Ability to write reports, business correspondence, and procedure manuals.   
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. 
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.  Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. 
• Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner.  

SUPERVISORY RESPONSIBILITIES                                                

This job may or may not have supervisory responsibilities. 

• Responsible for staff development and training programs. 

• Responsible for rewards and recognition program to maximize employee engagement. 

• Evaluates team members within department and delivers constructive feedback to employees in regards to performance. 

• Provides recommendation for staffing (including interviewing and hiring) and scheduling (planning, assigning and directing work) to meet business needs. 

• Manages work procedures and expedites workflow. 

• Provides recommendation for employee performance (disciplining, coaching, and counseling).