Chef de Cuisine

JOB SUMMARY

The Chef de Cuisine is responsible for overseeing all kitchen operations across breakfast, lunch, and dinner services. This role ensures the consistent execution of high-quality food, maintains kitchen efficiency, upholds sanitation standards, and leads the culinary team.

KEY RESPONSIBILIES

Kitchen Leadership & Operations

• Direct and oversee all culinary operations for breakfast, lunch, and dinner service
• Lead, train, and supervise Sous Chefs, line cooks, prep cooks, and dish staff
• Act as the primary decision-maker in the kitchen during all service periods
• Maintain a positive, professional, and disciplined kitchen environment
• Step into any kitchen role as needed to ensure smooth service Menu Execution & Development
• Execute and maintain menu standards across all dayparts
• Develop seasonal menus, specials, and features in collaboration with ownership/management
• Standardize recipes, plating, and portioning for consistency
• Oversee proper execution of dietary accommodations and special requests Food Quality & Presentation
• Ensure all dishes meet established quality, taste, and presentation standards
• Monitor portion control to maintain consistency and food cost targets
• Maintain high standards of cleanliness and organization in all kitchen areas Inventory, Ordering & Cost Control
• Manage all food inventory, ordering, and receiving
• Monitor food costs and work to achieve target percentages
• Minimize waste through proper rotation, storage, and utilization practices
• Conduct monthly inventory counts and analyze variances Staff Training & Development
• Train all kitchen staff on recipes, techniques, safety, and sanitation
• Mentor Sous Chefs and develop future kitchen leaders
• Enforce kitchen policies, procedures, and standards consistently Health, Safety & Compliance
• Ensure full compliance with local health department regulations
• Maintain proper food handling, storage, and sanitation standards
• Oversee cleanliness and organization of all kitchen equipment and facilities
• Supervise and actively participate in daily prep and service
• Coordinate communication between front-of-house and back-of-house teams Qualifications
• Minimum 3-5 years of experience in a leadership kitchen role
• Experience in high-volume, multi-meal period restaurants
• Strong knowledge of various cooking methods, ingredients, equipment, and procedures
• Solid understanding of food cost control and kitchen financials
• Food safety certification (ServSafe or equivalent preferred) Skills & Competencies Strong leadership and communication skills Ability to multitask and perform under pressure High attention to detail and organization Problem-solving and decision-making ability Passion for food quality and guest satisfaction Ability to stand for extended periods Ability to lift and carry up to 50 lbs Ability to work in a hot, fast-paced environment Flexible schedule, including mornings, nights, weekends, and holidays

Pay:

From $65,000.00 per year

Benefits:

Dental insurance Flexible schedule Food provided Health insurance Paid time off Vision insurance

Work Location:

In person