Job Description
Job Description
Position Summary
The Chef de Cuisine will oversee all culinary operations for a high-volume, full-service hospitality venue. This position is responsible for shaping the culinary vision, driving food quality and consistency, managing kitchen operations, and fostering a strong, collaborative back-of-house team. The role ensures that every aspect of the kitchen meets exceptional standards of execution, safety, and guest experience.
Key Responsibilities
Culinary Direction & Menu Innovation
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Develop and refine seasonal menus that showcase creativity and thoughtful ingredient selection.
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Maintain high standards for flavor, presentation, and consistency across all dishes.
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Prioritize the use of responsible, cost-effective, and locally sourced ingredients where appropriate.
Operational & Financial Oversight
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Lead day-to-day back-of-house operations to ensure smooth, efficient service.
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Track food and labor costs, inventory, and purchasing to support budget targets.
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Collaborate with leadership on menu pricing, special offerings, and support for events or catering.
Team Leadership & Development
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Hire, train, and coach culinary staff, cultivating a culture of professionalism and teamwork.
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Provide ongoing training on culinary techniques, safety standards, and operational procedures.
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Set clear expectations and lead by example in maintaining a positive, respectful kitchen environment.
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Manage daily timecards and tips.
Front-of-House Partnership
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Work closely with FOH leaders to ensure smooth communication between teams during service.
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Support training of FOH staff on menu knowledge, dish components, and allergen/safety information.
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Collaborate with FOH management to address guest feedback and elevate the dining experience
Health, Safety & Compliance
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Ensure the kitchen operates in full compliance with sanitation, health, and safety guidelines.
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Uphold proper food handling, storage, and cleanliness protocols.
Oversee the upkeep and safe use of all kitchen equipment.
Qualifications
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Demonstrated experience in a senior culinary leadership role within a busy, quality-driven restaurant.
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Strong command of both traditional and modern cooking methods.
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Effective leadership, communication, and organizational abilities.
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Experience managing costs, budgets, and operational efficiencies.
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Current food safety certification (e.g., ServSafe or equivalent).
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Availability to work a flexible schedule including evenings, weekends, and holidays.