Chef De Cuisine

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About Us:
Carabelle's Eats & Treats is a mission-driven, nonprofit catering company committed to creating delicious, high-quality meals while providing culinary training and employment opportunities for justice-impacted women. As our operation rapidly grows, we are looking for a passionate, skilled, and organized Chef de Cuisine to lead our kitchen team, ensure quality, and support our mission of using food to create a positive social impact.

Job Summary

The Chef de Cuisine will oversee daily kitchen operations, including food preparation, staff management, and quality control. This position requires a hands-on leader who excels in a high-volume, dynamic environment, embraces our mission, and is committed to creating excellent food and a positive workplace culture. The Chef de Cuisine will collaborate closely with our culinary team and support staff to deliver high-quality, fresh meals and contribute to our vision of growth.

Responsibilities1. Kitchen Operations & Food Quality

• Lead the daily operations of the kitchen, overseeing all food preparation and ensuring the highest standards in quality, consistency, and presentation.
• Develop, refine, and execute menu items in collaboration with the Executive Chef, with an emphasis on seasonal and sustainable ingredients.
• Establish and maintain food safety and sanitation practices in compliance with local and state regulations.

2. Staff Management & Training

• Supervise and train kitchen staff, including line cooks, prep cooks, and culinary trainees, fostering a supportive and productive environment.
• Implement mentorship programs to train culinary trainees, providing them with skills that can lead to employment opportunities within and outside the organization.
• Conduct regular performance evaluations, set goals, and support team development.

3. Inventory & Cost Control

• Manage inventory, ordering, and stock rotation to ensure optimal freshness and cost efficiency.
• Oversee food and labor costs, ensuring budget compliance while maintaining high quality.
• Collaborate with suppliers to source high-quality ingredients that align with budgetary and sustainability goals.

4. Menu Development & Innovation

• Develop menu items that balance creativity, nutritional value, and appeal while staying aligned with our mission and client needs.
• Adapt menus for specific dietary needs and large events, catering to diverse customer preferences and nonprofit clients.
• Actively seek out and test new culinary techniques and trends to enhance the menu offerings and keep our catering services competitive.

5. Support for Organizational Mission

• Champion our mission by actively engaging with staff, clients, and the community to promote our work and impact.
• Participate in community outreach events, food donation programs, and nonprofit initiatives.
• Work closely with the Executive Director/Chef to align kitchen operations with broader organizational goals and growth strategies.

Qualifications

• Experience: Minimum 5 years in a professional kitchen environment, with at least 2 years in a leadership role (e.g., Chef de Cuisine, Sous Chef).
• Education: Culinary Arts degree or equivalent professional experience.
• Skills:
• Strong leadership and communication skills.
• Proficiency in menu development, food cost management, and inventory control.
• Knowledge of food safety, sanitation regulations, and best practices.
• Passion for social impact, community engagement, and culinary education.
• Other: Experience working in a nonprofit or mission-driven environment is a plus.

Compensation & Benefits

• $29,200 Competitive salary and potential performance-based incentives.
• Comprehensive benefits package, including health insurance and paid time off.
• Opportunities for professional development and growth within a rapidly expanding organization.
• The chance to be part of a team that is making a positive impact on the community through food, outreach, and employment.

Job Type: Full-time

Pay: $27,000.00 - $29,200.00 per year

Benefits:

• Health insurance
• Paid time off

Shift:

• Day shift

Education:

• High school or equivalent (Required)

Experience:

• Culinary experience: 5 years (Preferred)
• Supervising: 2 years (Preferred)
• Catering: 3 years (Preferred)

License/Certification:

• Food Handler Certification (Required)
• ServSafe Certification (Preferred)

Work Location: In person