Quest Hospitality Concepts is actively seeking a Chef De Cuisine to join the team. The Chef de Cuisine will have the opportunity to work and learn under James Beard Award-winning chef and Executive Chef/Director of Culinary Tory McPhail.
Restaurants founded by Quest Hospitality Concepts:
-The Citizen
-Fonville Press
-New location (coming Spring 2025!)
The Chef De Cuisine (CDC) plays an integral role in ensuring an exceptional dining experience through proper execution of established recipes and standards. The CDC oversees all preparations of menu items with consistency and quality production. The CDC should be versed in inventory procedures, food costing, and scheduling. The CDC should accomplish their duties by contributing to our culinary team through creativity and positive leadership. Duties include, but are not limited to:
Essential Functions:
● Take ownership of assigned stations; set up and stock with all necessary supplies
● Assist in conducting Daily/Weekly/Monthly inventories
● Assist when needed in team scheduling
● Adhere to strict food and labor cost goals
● Be fully prepared to create/cost/execute new menu ideas
● Prepare menu items, plate, and garnish with strict adherence to recipe standards and specifications
● Thorough knowledge of all menu items while being aware of all potential allergens
● Ensure proper rotation of all products under food safety standards control waste
● Oversee the breakdown of stations at the end of each shift and ensure product is labeled and dated on all
perishable items to ensure freshness and food safety standards are maintained
● Oversees and follows the closing checklists for all stations and acts as a team leader in closing the kitchen
● Uphold proper safety and sanitation guidelines at all times
● Oversee weekly, monthly, yearly side work and cleaning tasks as needed or directed by supervisor
● Fill in for the Head Chef in the event they are absent
● Attend leadership meetings and training as scheduled
● Assist with special events as needed
● Adhere to grooming and appearance standards consistently. Perform related work and other duties as
assigned
Minimum Requirements:
● Minimum of 5 years of relative experience, high-level independent restaurant experience a plus
● Previous experience as a senior level Sous Chef or CDC.
● High School Diploma or equivalent preferred; formal culinary schooling, ServSafe Management certification
a plus
● Prior culinary experience in high-volume dining
● Well-rounded knowledge of food and cooking techniques
● Must be able to follow a recipe and practice proper food safety and sanitation methods
● Proven knife safety skills
● Fluent English oral and written communication skills
● Ability to do compute large batch recipe calculations quickly
● Positive energy with a passion for learning and all things culinary
● Polished and professional style with a passion for food, service and hospitality
● Strong customer service and interpersonal communications skills required with an engaging and friendly
personality
● Ability to multi-task and work quickly and efficiently in a fast-paced, teamwork environment
● Must adhere to and enforce the established appearance, hygiene, and uniform guidelines
● Punctual and reliable attendance is required
● Must be able to work a flexible schedule and work varied hours/days (including evenings, weekends,
holidays, and special events) in accordance with restaurant operations, and adhere to the attendance
requirements of the restaurant
● Must be willing to work 55 hrs weekly, 6 days a week when required during peak season.
Physical Requirements:
● Constant standing and walking
● Occasional stooping, kneeling, crawling
● Occasional pushing, pulling, lifting, or carrying up to 50 lbs.
● Occasional ascending or descending ladders, stairs, and ramps
● Frequent, continual, intermittent flexing or rotation of the wrist(s) and spine
● Constant reaching, turning, and performing precision work
● Constant talking, expressing, or exchanging ideas through oral communication
Benefits:
● Full benefit eligibility after 30 days of employment:
● Major health and dental insurance
● Paid time off
● Performance-based raises and promotions
● Employee discount at all Quest Hospitality concepts
Interested candidates should send their resume directly to Chef Tory McPhail at tmcphail@citizenalys.com.
Restaurants founded by Quest Hospitality Concepts:
-The Citizen
-Fonville Press
-New location (coming Spring 2025!)
The Chef De Cuisine (CDC) plays an integral role in ensuring an exceptional dining experience through proper execution of established recipes and standards. The CDC oversees all preparations of menu items with consistency and quality production. The CDC should be versed in inventory procedures, food costing, and scheduling. The CDC should accomplish their duties by contributing to our culinary team through creativity and positive leadership. Duties include, but are not limited to:
Essential Functions:
● Take ownership of assigned stations; set up and stock with all necessary supplies
● Assist in conducting Daily/Weekly/Monthly inventories
● Assist when needed in team scheduling
● Adhere to strict food and labor cost goals
● Be fully prepared to create/cost/execute new menu ideas
● Prepare menu items, plate, and garnish with strict adherence to recipe standards and specifications
● Thorough knowledge of all menu items while being aware of all potential allergens
● Ensure proper rotation of all products under food safety standards control waste
● Oversee the breakdown of stations at the end of each shift and ensure product is labeled and dated on all
perishable items to ensure freshness and food safety standards are maintained
● Oversees and follows the closing checklists for all stations and acts as a team leader in closing the kitchen
● Uphold proper safety and sanitation guidelines at all times
● Oversee weekly, monthly, yearly side work and cleaning tasks as needed or directed by supervisor
● Fill in for the Head Chef in the event they are absent
● Attend leadership meetings and training as scheduled
● Assist with special events as needed
● Adhere to grooming and appearance standards consistently. Perform related work and other duties as
assigned
Minimum Requirements:
● Minimum of 5 years of relative experience, high-level independent restaurant experience a plus
● Previous experience as a senior level Sous Chef or CDC.
● High School Diploma or equivalent preferred; formal culinary schooling, ServSafe Management certification
a plus
● Prior culinary experience in high-volume dining
● Well-rounded knowledge of food and cooking techniques
● Must be able to follow a recipe and practice proper food safety and sanitation methods
● Proven knife safety skills
● Fluent English oral and written communication skills
● Ability to do compute large batch recipe calculations quickly
● Positive energy with a passion for learning and all things culinary
● Polished and professional style with a passion for food, service and hospitality
● Strong customer service and interpersonal communications skills required with an engaging and friendly
personality
● Ability to multi-task and work quickly and efficiently in a fast-paced, teamwork environment
● Must adhere to and enforce the established appearance, hygiene, and uniform guidelines
● Punctual and reliable attendance is required
● Must be able to work a flexible schedule and work varied hours/days (including evenings, weekends,
holidays, and special events) in accordance with restaurant operations, and adhere to the attendance
requirements of the restaurant
● Must be willing to work 55 hrs weekly, 6 days a week when required during peak season.
Physical Requirements:
● Constant standing and walking
● Occasional stooping, kneeling, crawling
● Occasional pushing, pulling, lifting, or carrying up to 50 lbs.
● Occasional ascending or descending ladders, stairs, and ramps
● Frequent, continual, intermittent flexing or rotation of the wrist(s) and spine
● Constant reaching, turning, and performing precision work
● Constant talking, expressing, or exchanging ideas through oral communication
Benefits:
● Full benefit eligibility after 30 days of employment:
● Major health and dental insurance
● Paid time off
● Performance-based raises and promotions
● Employee discount at all Quest Hospitality concepts
Interested candidates should send their resume directly to Chef Tory McPhail at tmcphail@citizenalys.com.
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