Chef de Cuisine

Position Summary The Chef de Cuisine is responsible for leading the kitchen's day-to-day operations, ensuring consistently high food quality, smooth service, and an organized, motivated team. This role oversees menu execution, kitchen management, costing, ordering, and food safety, while maintaining the restaurant's culinary vision and standards. Key Responsibilities Culinary Operations & Menu Execution Lead and supervise all kitchen operations. Ensure all dishes meet standards for taste, presentation, and portion size. Develop and test recipes, maintain recipes and plating guides. Coordinate with FOH to ensure smooth and timely service. Menu & Product Development Collaborate on seasonal menus and specials aligned with the restaurant concept. Source and evaluate ingredients to ensure quality, consistency, and value. Monitor food trends and incorporate appropriate ideas while maintaining brand identity. Team Leadership & Training Recruit, train, and mentor kitchen staff (sous chefs, line cooks, prep, dishwashers). Schedule and allocate staff according to business levels and labor budget. Conduct regular training on culinary techniques, recipes, and kitchen standards. Foster a positive, respectful, and safety-conscious work environment. Cost Control & Administration Manage food and labor costs within budget targets. Oversee ordering, receiving, and inventory, minimizing waste and spoilage. Maintain accurate records of inventory, waste, and transfers. Work with management on pricing, costing, and menu engineering. Quality, Safety & Compliance Ensure full compliance with local health, safety, and sanitation regulations. Implement and enforce HACCP or equivalent food safety procedures. Maintain cleanliness and organization of all kitchen areas and equipment. Conduct regular inspections and address issues proactively. Collaboration & Communication Work closely with Executive Chef/Owner on strategic and operational goals. Communicate clearly with FOH managers and staff regarding menu changes, and special events. Qualifications Proven experience as Chef de Cuisine, Head Chef, or strong Sous Chef ready to step up. Background in "modern fine dining," Strong leadership and team management skills. Solid knowledge of kitchen operations, costing, inventory, and scheduling. Excellent understanding of food safety and sanitation standards. Ability to work under pressure in a fast-paced environment. Culinary degree or equivalent professional experience preferred. Personal Attributes Highly organized, detail-oriented, and hands-on. Creative and passionate about food, ingredients, and guest experience. Strong communicator with a calm, professional presence. Problem-solver with a proactive and collaborative attitude. Working Conditions Full-time position; must be available evenings, weekends, and holidays. Ability to stand for extended periods and lift up to 50 pounds.