Description The team: Our in-house Culinary Team consists of food & beverage specialists who leverage their well-developed hospitality skills and expertise in combining food, beverage, and exemplary service to create unique and memorable experiences for guests of all types. We leave egos at the door, strive for constant personal and professional development, and maintain a healthy work/life balance. We nurture a "start-up culture" that keeps us focused on delivery quality, speed, execution, and unrivaled “Customer Wow!”About the role:The Chef de Cuisine is responsible for day-to-day operations of the Exhibition Kitchen in their respective location. Together in full partnership with the Culinary Experience Manager and the greater Culinary Team, they will help create and deliver exciting culinary experiences for our customers, employees, and partners. Culinary events include, but are not limited to: dining engagements at our 18 to 24 seat dining table, receptions, and engaging employees with hors d’oeuvres sized snacks along with exciting food focused events. The Chef de Cuisine will foster a culture of trust and equality that helps to maintain a clean, organized work environment that adheres to all safety and food handling requirements. The Chef de Cuisine reports to their respective Regional Chef.Success in this role will be measured by your ability to: deliver world-class service to guests and employees; organize and curate a wide range of food and beverage events; consistently lead with high emotional intelligence and self-awareness; partner internally with other culinary team members, Events Teams, Facility Teams, internal business units, and partner organizations. Clear and effective reporting on current, upcoming, and past projects; tracking program-related costs, contributing to an energetic, engaging, and upbeat work environment, and maintaining a healthy work/life balance.Day to day: Leads the Culinary kitchen team in their locationMenu planningOversees culinary focused in person and virtual event executionLeads team collaboration for menu creationCreates culinary related events for our employeesProvides guidance to junior kitchen staff members, including, but not limited to; line cooking, food preparation, food safety, and dish platingCoordinates with all teams responsible for the operations and maintenance of the Floor (facilities, events, security, etc.)Oversees and organizes kitchen stock and ingredientsEnsures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assuranceKeeps cooking stations stocked, especially before and during prime operation hoursManages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concernsSets standards for all back-of-house kitchen and barista operationsSupervises all food preparation and presentation to ensure quality and restaurant standardsMaintains kitchen organization, staff ability, and training opportunitiesVerifies that food storage units all meet standards and are consistently well-managedCoordinates with kitchen team on supply orders, budget, and kitchen efficiency and staffingAssists in creating memorable food experiencesWorks in full partnership with the Culinary Experience ManagerParticipates with FOH to coordinate the intake and curation of eventsWork alongside Barista Manager to ensure produce is ordered, prepared and stored adhering to food and safety standardsWork with contracting company in their support of your contractorsWhat we look for: A culture add to our dynamic, innovative teamExtensive knowledge of food and beverage, including a variety of styles of food service ranging from fine dining to casual as well as informal settingsAbility to work with a flexible schedule (typically 9-5 workdays, plus a few evenings monthly and a rare weekend)Ability to work with extreme discretion and confidentialityEngaging, clear communicatorsA mentality of getting it done and putting in the workAbility to think on your feet and find solutions in-flight#LI