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GR
Goodwin Recruiting
Chef de Cuisine
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Scorecard
Based on North Carolina data
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What they do
A Chef oversees food preparation and directs other cooks and kitchen staff. Plans menus, develops recipes, orders ingredients and supplies. May supervise kitchen operations in a restaurant or work for a private household; may work for an executive office or a client that entertains regularly.
$45,725 / year median in North Carolina
+13% projected growth
Job Description
Job Summary To Apply for this Job Click Here Chef de Cuisine We are seeking a talented, hands-on Chef de Cuisine to lead culinary operations across two unique concepts within the same property. This is an excellent opportunity for a chef who is passionate about upscale food, developing people, and building a collaborative kitchen culture.
CDC Benefits & Compensation Compensation:
$65,000-$75,000 annuallySchedule:
5 days/week, approximately 10-hour shiftsBenefits:
Medical, Dental & Vision; 15 days PTO in the first year CDC Requirements & Qualifications 5-10 years of progressive culinary leadership experience Proven experience leading a restaurant kitchen or culinary operation Strong culinary technique and passion for upscale cooking Hands-on chef who is comfortable working the line and leading by example Experience with hiring, training, developing, and scheduling culinary teams Strong understanding of food and labor costs Positive, collaborative, and respectful leadership style CDC Preferred Background & Skills Experience with catering, private dining, events, or multiple kitchens/concepts Background with independent upscale or chef-driven restaurant groups Experience leading teams across multiple outlets or culinary operations Wood-fired cooking experience is a plus Creative, adaptable, and passionate about continuing to learn and develop Strong communication and team-building skills CDC Day-to-Day Responsibilities Lead daily culinary operations across restaurant and event kitchens Work hands-on during prep and service while maintaining high culinary standards Train, coach, and develop culinary team members Create schedules and ensure appropriate staffing and cross-training Monitor food and labor costs and take corrective action when needed Collaborate with the GM, ownership, and culinary leadership on execution, events, tastings, and menu initiatives Foster a positive kitchen culture built around kindness, respect, accountability, and teamworkJOB ID :
180994 #post Andrew Busby To Apply for this Job Click Here Apply Now Share This Job Share on Email Share on Linkedin Share on Facebook 𝕏 Share on X Share on EmailBenefits
- Paid Time Off (PTO)
- Health Insurance
- Dental Insurance
- Vision Insurance