Chef de cuisine

Who We Are

Founded in 1986, Thomas Cuisine is an award‑winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch‑made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while “doing the right thing”.

• Comprehensive medical, dental, and vision benefits with several plan options to choose from.
• Generous paid time off and leave programs.
• Employee referral program.
• Access to wellness initiatives, financial planning, mental health assistance, and more.

Exempt position $68,000.00 to $72,000.00. Experience based. Plus 5% bonus potential based on salary.

As the chef de cuisine, you will drive the success of our dining services, high‑volume catering, and patron meal services. In this role, you’ll play a crucial part in enhancing the overall culinary experience. Your dedication to culinary excellence directly contributes to a positive and satisfying experience, promoting a sense of community and well‑rounded experience in catering and cafe.

• Menu planning: design menus that cater to the dietary needs and restrictions of patron visitors.
• Food preparation: oversee the preparation and cooking of meals, ensuring food is prepared according to standardized recipes, portion sizes, and quality standards.
• Kitchen management: manage the kitchen staff, training and supervising employees to ensure smooth and efficient operations with both retail and catering.
• Food safety and sanitation: enforce strict food safety and sanitation protocols to prevent foodborne illnesses and ensure compliance with health regulations.
• Budgeting and cost control: manage the kitchen budget, including food costs, labor expenses, and inventory management, and negotiate contracts with suppliers and vendors.
• Quality assurance: maintain high standards of food quality and presentation, conducting regular inspections and tastings.
• Collaboration:
  
  collaborate with dietitians, nutritionists, and other healthcare professionals to develop specialized meal plans for patients with specific dietary needs or medical conditions.
• Continuous improvement: stay updated on culinary trends, techniques, and innovations in corporate food service to continuously improve the quality and variety of meals offered to patrons.

• A culinary degree or certification from an accredited culinary school is preferred.
• Minimum five (5) years of progressive culinary/kitchen management experience.
• Proven experience as an Executive Chef in healthcare or hospitality.
• Strong leadership and management skills, with the ability to inspire and motivate a diverse culinary team.
• Excellent culinary skills and creativity, with a passion for creating delicious, scratch‑made menus.
• Knowledge of food safety regulations, sanitation standards, and SOPs.
• Experience with menu planning, food production, inventory management, cost management, or cost control utilization methods.
• The ability to work with various equipment such as immersion blenders, rational ovens, and vacuum sealers for sous vide processing.
• Excellent communication and interpersonal/professional skills, knowledge of Microsoft 365 or comparable, recipe‑building systems with strict guidelines.
• Must have baking knowledge at minimum.
• Serv Safe® Certification.
• Be able to pass a federal background, drug screen, and e‑verify.

Referrals increase your chances of interviewing at Thomas Cuisine by 2×.