Chef de Cuisine

As a Chef de Cuisine at The Inn at Mattei’s Tavern, you will be responsible for developing innovative menus that reflect a blend of seasonal ingredients and culinary trends. You will oversee the entire kitchen operation, ensuring high standards in food preparation, staff management, and adherence to health guidelines. Your role also involves training kitchen staff and managing food costs and kitchen waste with an emphasis on quality.

To qualify for the Chef de Cuisine position at The Inn at Mattei’s Tavern, candidates should have prior experience as a Chef de Cuisine, Sous Chef, or Executive Sous Chef. A minimum of 5-8 years of culinary experience in established restaurants or luxury hotels is necessary, and experience in Michelin-rated environments is preferred.

The salary range for the Chef de Cuisine role at The Inn at Mattei’s Tavern is between $90,000 and $98,000. Individual compensation will vary based on factors like skill set, experience, and qualifications, ensuring a fair based assessment for each candidate.

The Inn at Mattei’s Tavern prioritizes food quality by standardizing recipes and conducting regular reviews of food preparation practices. The Chef de Cuisine plays a crucial role in training staff to maintain high standards and consistency across all dishes. This ensures that every meal served meets our luxury dining expectations.

A Chef de Cuisine at The Inn at Mattei’s Tavern can expect a dynamic and collaborative work environment that values creativity and quality. You’ll lead a passionate kitchen team in a historic setting, foster culinary innovation, and create exceptional dining experiences that reflect the rich culture and history of the Central Coast.

When discussing your experience managing kitchen operations, highlight your specific roles, responsibilities, and the teams you've supervised. Discuss the strategies you implemented to improve service efficiency and quality, emphasizing your leadership style and how you motivate your team to deliver exceptional results.

In developing a new menu, discuss your process starting from market research, seasonal ingredient sourcing, and evaluating customer preferences. Mention how you balance creativity with cost considerations and how you ensure that the menu aligns with the restaurant's identity and dining philosophy.

Share your philosophy on training staff, including methods you've used to onboard new kitchen members and how you facilitate ongoing learning. Highlight any mentorship practices you’ve employed to enhance team cohesion and improve overall kitchen performance.

When addressing kitchen staff conflicts, emphasize your conflict resolution skills, focusing on open communication, understanding differing perspectives, and seeking collaborative solutions. Provide examples of how you've successfully resolved issues in the past and maintained a positive workplace culture.

Discuss your comprehensive approach to food safety and hygiene, outlining protocols you've implemented, such as training staff on sanitation practices and conducting regular inspections. Emphasize the importance of compliance with local health regulations and maintaining a clean and safe working environment.

Emphasize your commitment to ongoing education and professional development. Talk about attending culinary workshops, following food industry publications, and engaging with culinary communities online. Discuss how you incorporate these trends into your cooking style and menu development.

Provide a clear example of a situation where you successfully revitalized a struggling menu. Talk about your analysis of customer feedback, research on market demand, and the changes you made that resulted in improved sales and customer satisfaction.

Talk about your approach to managing supplier relationships, discussing the importance of fostering strong partnerships and open communication. Share how you negotiate pricing, evaluate product quality, and ensure that your kitchen is consistently stocked with fresh ingredients.

Share your philosophy on sustainable cooking, emphasizing the importance of sourcing local ingredients, reducing food waste, and supporting sustainable farming practices. Discuss how you implement these values in your kitchen and menu planning.

Discuss the systems and checklists you have in place to ensure consistency in food quality. This may include standardized recipes, training sessions for all shifts, and regular tastings to maintain the established quality standards throughout the week.