Chef de Cuisine – Lebanese

About the role

The Chef de Cuisine – Lebanese is accountable for the quality, authenticity, consistency and production of Lebanese cuisine across the restaurant. The role combines hands‑on cooking with leadership of the kitchen team, menu development and overall food‑service management.

Key responsibilities

• Supervise kitchen shift operations, ensuring compliance with all Food & Beverage policies, sanitation, hygiene and food‑quality standards.
• Develop, design and update daily and seasonal Lebanese menu items, manage purchasing, food quantities and plating requirements.
• Lead, coach and cross‑train kitchen staff, manage scheduling, performance goals and budgetary targets.
• Handle guest feedback, resolve complaints and ensure exceptional customer service.

Required profile

• High school diploma/GED with 4 years culinary experience, or an associate degree in Culinary Arts/Hotel Management with 2 years experience.
• Proven ability to maintain culinary standards, manage a kitchen team and operate within an operating budget.

Required skills

• Expertise in Lebanese cuisine preparation and presentation.
• Strong knowledge of food safety, storage and temperature control regulations.