Chef de Cuisine

Position Summary:

Trillium seeks an accomplished and innovative Chef de Cuisine to lead our kitchen operations and inspire culinary excellence. In this pivotal role, you will oversee kitchen line management, drive technical food production, and uphold the highest standards of culinary artistry. You will ensure that all meals are prepared to meet our exact standards, menu specifications, and production schedules. By fostering a culture of continuous improvement, you will enhance guest satisfaction, employee engagement, and financial performance. This role reports directly to the General Manager.

Job Duties & Responsibilities

Leadership & Team Development

• Cultivate a culture of passion, collaboration, and excellence that aligns with Trillium's mission and goals.
• Partner with cross-functional teams to promote operational efficiency and innovation.
• Lead, mentor, and motivate the kitchen team, setting clear expectations and fostering professional growth.
• Collaborate with Human Resources to resolve employee relations concerns, ensuring fair, legally compliant, and consistent outcomes.
• Identify training and coaching opportunities, developing staff at all levels to reach their potential.
• Recruit, interview, hire, and train Back-of-House (BOH) staff, ensuring alignment with Trillium's standards for quality and service.
• Manage and support kitchen leadership by providing continuous feedback, guidance, and growth opportunities.
• Oversee staff scheduling and task assignments to maximize productivity during and outside operational hours.
• Educate the team on production techniques, menu item updates, and presentation standards.

Financial Management

• Analyze financial and menu variances and initiate corrective actions as necessary to meet financial goals.
• Oversee purchasing and inventory controls, including vendor negotiations and the development of internal standards.
• Manage the fiscal prudence of the culinary program through recipe adherence, menu pricing, product receiving, waste control, and portion management.
• Ensure all financial, payroll, and administrative duties are completed accurately, on time, and in alignment with company policies and procedures.

Culinary Operations & Kitchen Management

• Lead and supervise food production activities, including preparation, seasoning, cooking, and plating, ensuring adherence to quality standards.
• Monitor food and labor costs, maintaining strict adherence to budgetary goals through effective scheduling, portion control, and waste reduction.
• Develop and execute seasonal menus with detailed recipes and systems, introducing at least four menu updates monthly.
• Expedite orders during service to ensure seamless operations, meeting ticket-time expectations.
• Uphold the highest standards of kitchen cleanliness and equipment maintenance to ensure safety and compliance with health regulations.
• Conduct regular quality checks on all food items, ensuring consistency and adherence to recipe specifications.
• Oversee proper product rotation and inventory management to minimize waste and maintain freshness.
• Monitor compliance with all operational standards, including food preparation, storage, and sanitation protocols.

Operations & Compliance

• Maintain a safe and sanitary working environment in compliance with local, state, and federal regulations.
• Ensure building, equipment, furniture, and fixture maintenance is up to date, addressing any repair needs promptly.
• Promote workplace safety by adhering to and enforcing health and safety standards, conducting regular training, and ensuring staff follow proper cleaning and sanitizing protocols.

Additional duties may be assigned as necessary.

Desired Qualifications & Abilities

Qualifications & Experience

• Minimum of 10 years of technical food production experience in modern dining environments.
• At least 5 years of supervisory experience leading kitchen staff.
• Comprehensive knowledge of kitchen equipment, culinary techniques, and food safety standards.

Knowledge, Skills, & Abilities

• Exceptional verbal and written communication skills.
• Strong analytical abilities for labor and food cost control.
• Proficiency in interpreting safety guidelines, operating instructions, and procedural documentation.
• Expertise in recipe development, costing, and implementation.
• Exceptional organizational skills with acute attention to detail.
• Demonstrated ability to resolve conflicts and maintain composure under pressure.
• Skilled in fostering interpersonal relationships and leading diverse teams.
• Commitment to maintaining consistent food quality and presentation.
• Flexible availability, including nights, weekends, and holidays.
• Ability to move, lift, carry, push, and pull objects up to 25 pounds independently and over 50 pounds with assistance.

Benefits

• Medical, dental and vision benefits with no wait period
• Short & long term disability and life insurance
• 401k plan with generous match with no wait period
• Paid time off
• PPE reimbursement
• Trillium Comp Card
• Trillium discounts
• Philanthropy program
• Employee Assistance Program
• Employee gym