Chef de Cuisine

Kitchen Leadership

• Oversee all daily kitchen operations.
• Maintain food quality, consistency, and presentation standards.
• Lead line checks and ensure service readiness.
• Enforce sanitation, safety, and health department compliance.
• Manage kitchen organization, equipment, and cleanliness.

Culinary Execution

• Execute and maintain menu standards.
• Assist with menu development and seasonal offerings.
• Ensure recipes and portion standards are followed.
• Monitor product quality and consistency.

Operations & Inventory

• Manage ordering, receiving, storage, and inventory controls.
• Maintain proper food handling, labeling, and FIFO procedures.
• Oversee vendor relationships and product quality.
• Ensure kitchen equipment is maintained and operational.

Financial Management

• Manage kitchen labor and scheduling.
• Monitor food cost, waste, and cost of goods sold (COGS).
• Identify opportunities to improve profitability and efficiency.
• Support menu pricing and cost control initiatives.

Team Leadership

• Recruit, hire, train, and develop kitchen team members.
• Schedule and manage BOH staff.
• Coach employees and hold team members accountable.
• Conduct ongoing training and performance discussions.
• Foster a positive and professional kitchen culture.

Cross-Department Collaboration

• Partner with restaurant leadership to ensure smooth operations.
• Communicate effectively with FOH management.
• Support a team-focused culture that delivers exceptional guest experiences.

Qualifications

• Culinary degree or equivalent experience preferred.
• Minimum 5 years of Chef de Cuisine, Executive Sous Chef, or similar leadership experience.
• Experience in a high-volume, full-service restaurant environment.
• Strong knowledge of food cost, labor management, inventory, and kitchen operations.
• ServSafe Certification required.
• Strong leadership, communication, and organizational skills.
• Ability to work nights, weekends, and holidays as needed.

Core Competencies

• Culinary Leadership
• Team Development
• Food Cost & Labor Management
• Inventory Control
• Operational Excellence
• Quality Assurance
• Problem Solving
• Communication & Collaboration