Chef de Cuisine

Position Summary

We are seeking a talented and passionate Chef de Cuisine to lead all aspects of kitchen operations in a high-volume, upscale dining environment. This individual will be responsible for culinary execution, rotating seasonal menu development, team leadership, food cost management, and maintaining exceptional standards for quality, consistency, and guest satisfaction.

The Chef de Cuisine serves as the operational leader of the kitchen, working collaboratively with front-of-house leadership to deliver outstanding dining experiences while developing and mentoring a high-performing culinary team.

Key Responsibilities

Culinary Leadership

• Lead daily kitchen operations, including food preparation, production, execution, and service.
• Maintain the highest standards for food quality, presentation, consistency, and sanitation.
• Develop and refine seasonal menus, specials, and recipes aligned with the restaurant’s culinary vision.
• Ensure all dishes are executed to established specifications and quality standards.

Team Management

• Recruit, train, coach, and develop culinary team members.
• Foster a positive and professional kitchen culture focused on accountability, teamwork, and continuous improvement.
• Conduct performance coaching, skills development, and succession planning.
• Lead by example during service with professionalism, urgency, and attention to detail.

Financial & Operational Management

• Manage food cost, labor cost, inventory, purchasing, and vendor relationships.
• Monitor kitchen budgets and implement strategies to maximize profitability.
• Oversee scheduling and labor deployment to ensure efficient operations.
• Minimize waste through effective inventory controls and production practices.

Compliance & Safety

• Ensure compliance with all health department regulations and food safety standards.
• Maintain clean, organized, and safe work environments.
• Enforce company policies and operational procedures.

Collaboration & Guest Experience

• Partner closely with front-of-house management to ensure seamless service execution.
• Respond to guest feedback and continuously elevate the dining experience.
• Drive innovation while maintaining operational excellence and consistency.

Qualifications

• Minimum of 3 years of progressive kitchen leadership experience as a Sous Chef, Chef de Cuisine, or equivalent role.
• Experience in upscale, chef-driven, fine dining, or high-volume restaurant environments preferred.
• Strong knowledge of food costing, inventory management, purchasing, and labor controls.
• Proven experience leading and developing culinary teams.
• Excellent communication, organizational, and problem-solving skills.
• Ability to thrive in a fast-paced, high-expectation environment.
• Thorough understanding of food safety, sanitation, and health regulations.
• Passion for hospitality, culinary innovation, and continuous improvement.

Preferred Skills

• Menu Development & Recipe Creation
• Food Cost & Labor Management
• Inventory Control & Purchasing
• Staff Training & Mentorship
• Kitchen Operations Management
• Quality Assurance
• Vendor Relations
• Budgeting & Forecasting
• Team Building & Leadership
• Strategic Planning
• Culinary Trend Awareness
• Conflict Resolution
• Time Management
• Adaptability & Problem Solving

Compensation & Benefits

• Competitive salary based on experience
• Health, dental, and vision insurance
• Paid time off
• 401(k) program
• Dining discounts
• Professional development opportunities
• Performance-based bonus potential

Experience Requirement: 3+ years of culinary leadership experience in a professional kitchen environmen