Chef de Cuisine

Chef de Cuisine Timber & Salt Redwood City Redwood City, CA Job Details Full-time $90,000 - $95,000 a year 10 hours ago Qualifications Food and beverage product quality management Cost management Menu design Line cook experience Maintaining an organized workspace Food safety management Supplier management ServSafe Fine dining experience Pastry chef experience Sanitation Production inventory management Managing hospitality teams Mid-level Cost control Team development Kitchen cost control Team management Mediterranean cuisine Plating Kitchen staff training Italian cuisine Meat cutting Cleaning Waste management Materials management in food and beverage Managing kitchen staff Meat cookery Food ordering Chef de cuisine experience ServSafe Food Manager Certification Food safety Research & development Leadership Overseeing training Stock rotation Sous chef experience Kitchen organization Staff development Full Job Description We are seeking a Chef de Cuisine to help lead a full-service fine dining kitchen with a strong emphasis on creativity and discipline. This role is for a chef with proven command of craft, strong culinary range, and the ability to turn ideas into dishes, dishes into systems, and systems into consistent execution. Key Required Qualifications — Must Have At least 3 years leading a full-service or fine dining kitchen . Real command of either French , Californian , or Contemporary American cuisine, plus meaningful depth in at least one secondary cuisine: Italian, Japanese, other East Asian, Latin, Mediterranean, Southern American, barbecue, or Indian. Relentlessly curious, always learning , and always creating ; tuned in to what is current without becoming derivative. System, system, and system. Build operating discipline that keeps the kitchen sharp and consistent. Main Responsibilities R D — 40% Lead dish development, seasonal menu work, events and banquets menus, testing, refinement, and rollout. Constantly study ingredients, techniques, and dining trends, but filter them through independent judgment and the restaurant's point of view. Team Support & Training — 30% Train and develop the kitchen team through clear standards, repetition, tasting, and direct coaching. Build a culture of accountability, professionalism, and constant improvement. Create systems that make execution less dependent on personalities and more dependent on discipline. Inventory & Procurement — 20% Oversee ordering, receiving, pars, product rotation, storage, and waste control. Work closely with vendors, maintain ingredient quality, and keep the kitchen organized, efficient, and cost-aware without compromising standards. Execution, Standards & Kitchen Leadership — 10% Own daily food quality, plating, seasoning, consistency, and service readiness. Help lead service, solve problems quickly, and maintain cleanliness, safety, and professionalism across the kitchen at all times. Other Qualifications Strong command of core cooking fundamentals, seasoning, knife work, sauce work, butchery, and execution. Proven ability to write recipes, build prep systems, and maintain consistency across multiple cooks and stations. Strong palate, high attention to detail, and the judgment to know when something is right and when it is not. Solid understanding of food cost, yield, waste control, and purchasing discipline. Able to coach firmly, communicate clearly, and hold standards without creating chaos. Strong organizational habits and the ability to keep a kitchen clean, tight, and structured under pressure. Working knowledge of food safety and sanitation standards; ServSafe Manager certification preferred. Available to work nights, weekends, and holidays as required by the business.

Pay:

$90,000.00 - $95,000.00 per year Application Question(s): Do you have exceptional command of at least one of the following types of cuisine? French Californian Contemporary American Do you have in-depth experience with at least one of the following types of cuisine? Italian, Japanese, other East Asian, Latin, Mediterranean, Southern American, barbecue, or Indian Are you passionate about learning and creating? Are you interested in committing to the position after successfully completing the 3-month introductory period? Introductory Period and Compensation This role carries a three-month introductory period. Compensation during that period will be annualized as follows: $75,000 in Month 1, $80,000 in Month 2, and $95,000 beginning in Month 3, subject to successful completion of the introductory review. The introductory review will be weighted equally across three categories: (i) professional performance, including quality of execution, leadership, and professionalism; (ii) cultural fit, including engagement and communication; and (iii) growth potential, including curiosity, learning style, and coachability. Completion of the introductory period does not create a contract for continued employment or change the at-will nature of employment.

Work Location:

In person