Chef de Cuisine

Compensation: **$115,000 to $125,000 per year** This position is responsible for planning and managing the Kitchen staff in the production, preparation and presentation of all food in the Meritage Restaurant \+ Wine Bar kitchen. Under the guidance of Executive Chef, Daniel Bruce, the Meritage Chef de Cuisine will manage the Kitchen employees, while leading the creation of seasonal menu changes while ensuring exceptional quality and presentation of all menu items. **CANDIDATE PROFILE** **Education:** Graduation from accredited Culinary school, or equivalent work experience. Culinary Arts Degree preferred, but will consider overall experience. **Experience:** Minimum of 3\-5 years of progressive Culinary Arts experience; Supervisory and or management experience. Previous Hospitality experience preferred, as well as Fine Dining experience preferred. **Licenses or Certificates** Preferably ServSafe Certified **KEY RESPONSIBILITIES** The primary responsibilities for the **Chef de Cuisine** of *Meritage Restaurant \+ Wine Bar* will include but are not limited to: * Manage the daily production, preparation and presentation of all food for the Meritage Restaurant \+ Wine Bar. * Observe expediting flow, and make adjustments in order to adhere to control procedures for cost and quality. * Monitor to ensure proper receiving, storage and rotation of food products, as to comply with the City of Boston health department regulations, including coverage, labeling, dating and placing items in proper containers for kitchen and service. * Ensure that all menu specifications are met during service and production. * Coordinate with the Executive Chef to update the menu as appropriate, including recipes, menu specifications and productions forecasts. * Responsible to control the quality and quantity of all food products leaving the kitchen during service. * Oversee weekly and monthly inventories the restaurant. * Establish effective communication with all Kitchen