Chef De Cuisine

Calvary Chapel Fort Lauderdale•Fort Lauderdale, FL

54d•Onsite

About The Position

The Chef de Cuisine is responsible for leading and managing all culinary operations for The Grill at Calvary, including restaurant dining, high-volume catering production, cafeteria food service, Hub food production, and collaboration with Generous Cafés across the Calvary campuses. This position ensures exceptional food quality, consistency, cost control, menu innovation, and operational excellence while developing and leading a high-performing culinary team. The Chef de Cuisine serves as the senior culinary leader, partnering with management to create memorable guest experiences, maintain financial performance, and support the mission and values of Calvary.

Requirements

Minimum 5 years of progressive culinary leadership experience.
Experience managing high-volume restaurant and catering operations.
Strong knowledge of food cost controls, inventory management, and purchasing.
Proven ability to lead and develop culinary teams.
Experience with menu development and recipe standardization.
Comprehensive knowledge of food safety and sanitation regulations.
Strong organizational, communication, and leadership skills.
Ability to work flexible hours, including evenings, weekends, and special events as needed.
Bend, sit or stand for prolonged periods of time, lift, pull, push and/or move up to 35 lbs.
Participate and lead regular times of prayer, devotion and worship as a regular aspect of your role on staff.
Teach from the Bible in the appropriate environments inclusive of staff meetings, conferences, camps and/or outreach events.

Nice To Haves

You love what you do and have fun doing it!
Experience in multi-unit food service operations
Love serving large-scale catering events
Play a musical instrument (or sports).
Some other incredible thing you do.

Responsibilities

Lead and supervise all kitchen operations for The Grill restaurant, catering department, cafeteria, and Hub food production.
Maintain the highest standards of food quality, presentation, consistency, sanitation, and safety.
Develop, train, mentor, and evaluate culinary staff to ensure excellence in execution and teamwork.
Establish and enforce standardized recipes, production methods, and portion controls.
Ensure proper staffing levels and scheduling to support restaurant, catering, and campus food service operations.
Foster a positive, collaborative, and mission-driven kitchen culture.
Manage food cost percentages and labor costs to achieve budgeted goals.
Analyze purchasing trends and identify opportunities to reduce waste and improve profitability.
Implement inventory controls, product utilization strategies, and portion management systems.
Conduct regular inventory counts and monitor food usage.
Review and approve all food purchases and vendor selections.
Oversee all food ordering and receiving for restaurant, catering, cafeteria, and Hub production operations.
Maintain strong relationships with vendors and negotiate pricing opportunities.
Ensure product quality standards are met upon delivery.
Monitor inventory levels and maintain proper stock rotation procedures.
Coordinate purchasing to maximize efficiencies across all campus food service outlets.
Oversee culinary execution for high-volume catering events ranging from small meetings to large campus events.
Collaborate with the catering team to develop menus, production plans, and event execution strategies.
Ensure consistency, quality, and timely delivery for all catering functions.
Develop scalable systems for large-volume food production while maintaining quality standards.
Create and update menus for The Grill, catering, cafeteria, Hub food offerings, and campus café collaborations.
Develop seasonal menus, special event offerings, and promotional features.
Analyze menu performance and make adjustments based on guest feedback and profitability.
Introduce innovative culinary concepts while maintaining operational efficiency.
Partner with Generous Cafés and campus food service leaders to maintain consistency and quality standards.
Assist with menu planning and product development across campus locations.
Support campus-wide culinary initiatives and special events.
Promote operational efficiencies through shared purchasing and production opportunities.
Monitor food production daily to ensure consistency and guest satisfaction.
Conduct regular quality checks of all restaurant, catering, cafeteria, and Hub food products.
Maintain compliance with all health department regulations and food safety standards.
Ensure all kitchen equipment is properly maintained and utilized.