Chef de Cuisine

We are looking for a driven Chef de Cuisine with a passion for people, food, wine, and community for an exciting Thai American Wine Bar concept, TAAN, in Humboldt Park. TAAN translates to to eat in Thai with a double meaning of charcoal which will shape the core of the menu. TAAN was born out of a dissatisfaction of Chicago Thai food scene that feels dated with little variety. TAAN's concept is a refreshing take on Thai cuisine blending everything from vintage Siamese recipes to regional dishes with a modern spin and an emphasis on locality and sustainability using Midwest produce and purveyors whenever possible. TAAN seeks to bridge complex flavors and notes of Thai dishes with wine in a lowbrow aesthetic setting in Humboldt Park alongside some of Chicago's foodie favorites such as Rootstock, Spinning J, and the California Clipper. Be part of an exciting opening of a one of a kind Thai wine bar and help make it become a national sensation. Job Summary: Chef de Cuisine is responsible for overseeing kitchen operations, working in collaboration with executive chef/owner to develop innovative menus/ideas, creating consistency in each and every dish. Key qualities that we are looking for: meticulous attention to detail, can effectively strategize and make decisive decisions, be a positive mentor and leader to the BOH team, have a passion for utilizing seasonal produce and possess the curiosity to learn and experiment. Chef de Cuisine will also be responsible for mentoring junior staff members and upholding the restaurant's standards for quality and cleanliness. Supervisory Responsibilities: Recruit and oversee the training of culinary personnel. Schedule kitchen staff, allocating roles based on experience and proficiencies. Supervise the work product of kitchen and back-of-house staff. Conduct timely and constructive performance evaluations. Manage employee discipline and termination as required and in accordance with restaurant policy. Essential Duties and Responsibilities: Oversee kitchen and back-of-house operations, ensuring food preparation adheres to safety, efficiency, and specified standards or requests. Ensure the kitchen operates in compliance with all applicable health, safety, and hygiene regulations and standards. Develop menu on a seasonal basis in conjunction with the executive chef/owner. Supervise weekly inventory, stocking, ordering, and purchasing of ingredients, ensuring the availability of fresh ingredients while minimizing spoilage and waste. Maintain and inspect kitchen equipment and utensils, recommending repairs or replacements as necessary. Manage and maintain budgeted food and labor costs. Determine pricing for menu items. Coordinate with wait staff to ensure proper cooking, accounting for special requests and food allergies. Perform other related duties as assigned.