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GR
Goodwin Recruiting
Chef de Cuisine
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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.
$51,139 / year median in New York
+16% projected growth
Job Description
Job Summary To Apply for this Job Click Here Chef de Cuisine (CDC) We are seeking a Chef de Cuisine to help launch a high-volume Mexican restaurant concept. This is an excellent opportunity for a talented culinary leader looking to grow into an Executive Chef role as the company expands. The ideal candidate will bring strong operational discipline, a deep understanding of food and labor costs, and experience leading prep-intensive kitchens. While Mexican cuisine experience is highly preferred, candidates with backgrounds in Hawaiian, Japanese-influenced, or French-trained kitchens will also be considered. The kitchen operation is compact and efficient, with a small team focused on preparation, execution, and consistency during high-volume service. Responsibilities Culinary Leadership Lead all kitchen operations, including prep, service, and team development. Recruit, hire, train, and mentor kitchen staff. Manage a team consisting of line cooks, prep cooks, expo, and dishwashers. Ensure consistency, quality, and execution during high-volume service. Financial & Operational Management Monitor food costs, labor costs, and prime costs. Partner with ownership to implement systems such as MarginEdge and inventory controls. Assist with purchasing, ordering, and vendor management. Maintain cleanliness, safety, and food quality standards. Collaboration & Culture Work closely with the General Manager and bar team to create a seamless guest experience. Foster a collaborative environment between the front and back of house. Support beverage operations, including fresh juices and prep for the cocktail program. Help establish systems and processes that can scale with future growth. Qualifications 3+ years of culinary leadership experience as a Sous Chef, Chef de Cuisine, or Executive Sous Chef. Experience in high-volume Mexican cuisine strongly preferred. Professional culinary training or equivalent experience required. Strong understanding of food cost, labor management, and kitchen financials. Experience with prep-intensive kitchens and streamlined service models. Familiarity with inventory and costing software such as MarginEdge is a plus. Pre-opening experience preferred. This role offers a clear growth path into an Executive Chef position as the company continues to expand.