Chef De Cuisine

About the role

Terrain Café is a chef-driven, garden-to-table restaurant that celebrates seasonal ingredients and the art of gathering through thoughtful menus and warm, welcoming spaces rooted in craftsmanship and heartfelt hospitality. We are seeking a skilled and motivated Chef de Cuisine to join our dynamic culinary team. This is a fast-paced, high-performance role in a scratch kitchen, ideal for Chefs who thrive on precision, speed, and working across multiple stations. Our collaborative kitchen team is dedicated to delivering exceptional dining experiences rooted in quality and creativity.

Responsibilities

• Lead the kitchen team in executing the menu with precision and speed
• Collaborate with the Executive Chef to develop and implement new dishes and concepts
• Manage multiple stations and ensure smooth workflow
• Train and mentor junior chefs and kitchen staff
• Ensure food safety and quality standards are met
• Work closely with the front-of-house team to enhance the dining experience

Requirements

• Bachelor's degree in Culinary Arts or related field
• Minimum 5 years of professional kitchen experience, preferably in a chef de cuisine role
• Proven ability to lead and motivate a kitchen team
• Strong knowledge of food preparation techniques and seasonality
• Experience with menu development and presentation
• Excellent communication and interpersonal skills

Qualifications

• Ability to work flexible hours including weekends and holidays
• Valid Food Handlers' Permit

Skills

• Exceptional organizational and time management skills
• Attention to detail and ability to handle multiple tasks simultaneously
• Strong leadership and mentoring abilities
• Adaptability to changing priorities and environments

Benefits

• Competitive salary commensurate with experience
• Health insurance coverage
• Flexible schedule with opportunities for advancement
• Opportunities for professional growth and development

Pay

Competitive salary commensurate with experience

Schedule

Flexibility to accommodate the needs of the restaurant and the individual