Overview The Chef de Cuisine is the aircraft controller of weekly culinary production. You work backward from fulfillment deadlines and orchestrate prep, cook, chill, portioning, packaging, and handoff. You lead tasting discipline, production planning, cost control, purchasing alignment, staffing, and execution quality. Highly hands-on by design. You are in the kitchen, tasting the food, reading the numbers, seeing the equipment conflict, coaching the team, and fixing the sequence before the floor feels it. Creativity matters, but it serves the weekly customer. The defining skill is turning an extraordinary standard for everyday food into commercially viable production, again and again. Responsibilities Lead and supervise the entire kitchen staff, fostering a positive and productive work environment focused on teamwork and culinary excellence Develop innovative menus aligned with the restaurant's concept, incorporating seasonal ingredients and current culinary trends Oversee food production, ensuring all dishes meet quality standards, presentation expectations, and dietary requirements Manage inventory control and food cost management to optimize resources while maintaining high-quality offerings Implement and enforce strict food safety sanitizing procedures, ensuring compliance with health regulations and industry best practices Coordinate catering events, banquets, and special functions, ensuring seamless execution from setup to service Monitor shift operations, including staffing levels, workflow efficiency, and timely food service delivery Experience 5+ years in senior culinary leadership: Chef de Cuisine, Executive Sous Chef, senior production chef, or equivalent. High-volume batch-production experience in meal delivery, catering, commissary, banquet, CPG, or a comparable environment. Strong proficiency with combi ovens, tilt skillets, and other large-batch equipment. Proven production scheduling, purchasing, inventory, and labor planning. Command of yields, food cost, waste, throughput, and how kitchen decisions affect the P&L. Precision mindset. Ingredients weighed, records truthful, specs followed, nothing winged. Strong floor leadership. Clear communication, useful coaching, direct accountability, no drama. On-site in Concord and comfortable with early production. Strong Signals Fine-dining training paired with high-volume execution. Technique matters; the product remains everyday food. Allergen-free, medically tailored, clinical nutrition, or specialty-diet production. Cold-chain production, shelf-life testing, packaging, or CPG development. HACCP, SQF, or food-safety systems beyond basic certification. Experience scaling R&D items into stable weekly production. Facility renovations, equipment commissioning, or production automation. Genuine curiosity about nutrition, customer behavior, and health outcomes.

Pay:

$92,000.00 - $125,000.00 per year

Work Location:

In person