Chef de Cuisine - Fine Dining Goodwin Recruiting - 4.0 Tallahassee, FL Job Details Full-time 23 hours ago Qualifications Food and beverage product quality management Food quality maintenance Menu design Kitchen health and safety standards Food waste mitigation Financial operations Staff supervision Assisting with meal planning Food service purchasing Food service health code compliance Specialty dish recipe development Food service workstation cleanliness Fine dining experience Coaching Talent management Food portioning Production safety compliance Talent development Team development Quality control management Compliance management Kitchen cost control Inventory tracking for food cost management Seafood Mediterranean cuisine Plating Kitchen staff training Mentoring Recruiting Materials management in food and beverage Full Job Description We are seeking an accomplished Chef de Cuisine to lead the culinary operation of an upscale, scratch-kitchen restaurant specializing in prime steaks, fresh seafood, and Mediterranean influences . This is a true kitchen leadership role for a chef who brings both culinary talent and strong business acumen . Working closely with the Chef/Owner and Executive Chef, the Chef de Cuisine will oversee daily kitchen operations, develop and mentor the culinary team, maintain exceptional food and presentation standards, and help drive the financial performance of the restaurant. Key Responsibilities Lead all day-to-day culinary operations for a high-quality, fine-dining, dinner-service restaurant. Manage, coach, train, teach, and counsel line cooks, prep cooks, and culinary support staff , building a professional and accountable kitchen culture. Partner closely with the Executive Chef/Owner on culinary direction, menu development, seasonal changes, specials, and ongoing refinement of the restaurant's offerings. Maintain uncompromising standards for food quality, flavor, execution, consistency, presentation, and sanitation . Bring strong knowledge of steak and seafood preparation , scratch cooking techniques, and upscale plate presentation. Utilize experience with Mediterranean cuisine and international flavors to contribute ideas and culinary creativity to the menu. Manage the kitchen from a business perspective, including food cost, labor management, purchasing, inventory, waste reduction, portion control, and productivity . Develop systems and standards that allow the culinary team to execute consistently during demanding dinner services. Work alongside the team during service, providing hands-on leadership and maintaining strong communication between the line, support staff, and restaurant leadership. Recruit, onboard, train, and develop culinary talent while identifying future leaders within the kitchen. Hold employees accountable while maintaining a leadership style centered on coaching, teaching, professionalism, and respect . Ensure compliance with food safety, sanitation, cleanliness, and workplace safety standards. Ideal Background Proven culinary leadership experience as a Chef de Cuisine, Executive Sous Chef, Executive Chef, or similar senior kitchen leader in an upscale or fine-dining scratch restaurant. Strong experience with steaks, seafood, and scratch cooking . Mediterranean culinary experience is highly preferred and will be an important component of the position. Exposure to international cuisine and the ability to incorporate diverse flavors and techniques. Demonstrated ability to successfully lead and develop a culinary team , not simply execute at a high level individually. Strong understanding of kitchen financials, including food cost, labor, inventory, purchasing, and waste management. Excellent organization and ability to maintain standards in a high-volume, high-expectation dinner environment. A chef who enjoys being hands-on, teaching others, and building a strong kitchen culture . Culinary creativity balanced with the discipline to execute an established concept and collaborate effectively with the Chef/Owner. Leadership Profile The right Chef de Cuisine will be much more than an excellent cook. We are looking for a culinary leader, teacher, and operator who can earn the respect of an experienced kitchen team, raise standards through coaching and development, and understand how the decisions made in the kitchen affect the overall business. This individual will have meaningful input into the menu while respecting the vision of the Chef/Owner and Executive Chef. The ideal chef brings culinary prowess, humility, accountability, financial awareness, and the ability to make the people around them better.