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Chef De Cuisine
Posted on Dec. 30, 2024
- Tulsa, United States of America
- 27000.0 - 29200.0 USD (yearly)
- Full Time

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
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