Business Unit:
Evolution Hospitality

Chef de Cuisine

89Agave Cantina


Metro Area:


Postal Code:

Functional Area:
-Food & Beverage

Requisition Number:

First Open Date:


About This Opportunity:

We are currently seeking a Chef de Cuisine at 89 Agave; As Chef de Cuisine, you’ll be responsible for overseeing the day-to-day culinary operations, including training, supervising staff and monitoring food quality. 


Key responsibilities of a Chef de Cuisine include:

  • Directing, coordinating and delegating responsibilities to kitchen team in order to ensure goal and objectives of the kitchen are met on a daily basis
  • Supervising the entire set-up and mise en place for respective station(s)
  • Ensuring that all portion sizes, quality standards, department rules, policies and procedures are being followed by team members
  • Ensuring that team members are following safety, sanitation and security procedures
  • Supervising the production of all food items
  • Training, supervising, and working with all cooks and kitchen staff in order to prepare, cook and present food according to standard
  • Ensuring that equipment in work area is clean and in proper working condition
  • Inspecting assigned areas and coordinating cleaning activities
  • Supervising the production of all food items
  • Expediting during the service period as needed in order to ensure smooth and seamless operation betweek all work stations, server pickup and ultimate guest delivery
  • Selecting, hiring, training, coaching and developing kitchen team members to ensure exceptional food quality and presentation for our guests
  • Conducting daily line checks, food reviews and recipes of the day; ensuring that clear feedback is provided to the entire kitchen team

Job Requirements:

The ideal Chef de Cuisine candidate will have a minimum of 1 year experience in a similar capacity in a full-service fine dining restaurant or four-star or higher hotel/resort. The minimum qualifications for this position are:

  • Minimum of 2 years of culinary supervisory experience required
  • Demonstrated expert skill level on all cook stations
  • Must have a thorough knowledge of food products, standard recipes and proper preparation
  • Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control
  • Demonstrated leadership skills with a focus on coaching for success
  • Ability to speak with others using clear and professional language
  • Ability to listen and respond appropriately to the concerns of other employees
  • Ability to stand, walk and move around during entire shift
  • Ability to handle, carry and/or lift items weighing up to 50 pounds
  • Ability to perform job functions with attention to detail, speed and accuracy
  • Must be willing and have the ability to work a varied schedule that may include evenings, nights, and weekends
  • Must have a valid Certified Food Handlers Card or be capable of obtaining one

An Equal Opportunity Employer

Preferred & Required Experience:

  • Requried: Minimum of 1 year of culinary supervisory experience

Apply Now

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