Role: Chef de Cuisine

Reports To: Culinary Director, Director of Operations, General Manager

Direct Reports: Sous Chef, Hourly BOH Team Members

Key Relationships: FOH Management team, Hourly Team Members, Lead Team Members

The Chef de Cuisine serves as a leader in ensuring that the cultural, culinary & operating standards are upheld daily. The Chef de Cuisine is responsible for maintaining the highest quality standards for the menu by being well-versed in the recipes, plate & product specifications, and cooking techniques of the menu. They need to be familiar with and drive sanitation regulations and showcase those standards within the operation.

They support and create a culture with the staff to ensure that the guest experience and financial health of the business are in line with the standards, vision and goals of Block 3, and that their team embodies Apres Cru Hospitality’s values. In this role they will be responsible for consistently ...