Culinary Leader

The Culinary Director relies on the Chef de Cuisine to lead a team of culinary experts in delivering high-quality, flavorful dishes while ensuring food safety and profitability.

• Supervise production lines and provide guidance, coaching, and professional development to team members while leading by example.

• Assist the Culinary Director in managing food costs and labor.

• Evaluate and improve preparation and execution of all food items according to established recipes, portioning, and brand standards.

• Maintain a positive work environment by supporting employment decisions, including interviewing, hiring, evaluating, coaching, and disciplining kitchen personnel as necessary.

• Review and approve or deny time-off requests for direct reports.

• Create weekly schedules for direct employees, finalized by Thursday evening for the following week.

• Promote the brand's core objectives and values.

• Provide exceptional service to both internal and external guests.

• Foster a positive and respectful workplace culture across all areas of the operation.

• Respond promptly to guest requests, ensuring a memorable dining experience.

• Inspire the team to meet and exceed operational targets, including guest satisfaction, team engagement, cost control, efficiency, and revenue.

• Oversee sous chef absences during service and ensure seamless coverage.

• Ensure accurate employee timecards are reviewed and approved by sous chefs.

• Collaborate with sous chefs to create effective line cook schedules.

• Maintain daily waste logs.

• Monitor protein counts, place protein orders, and ensure proper coverage on closing sous chef days off.

• Report maintenance and equipment repair needs to the Culinary Director in a timely manner.

• Update production sheets, mise en place sheets, protein count sheets, and porter checklists for the entire restaurant.

• Keep menu descriptions and allergen guides up to date and submit them to the front-of-house team for seasonal and holiday menu changes.

• Complete employee write-ups in coordination with the Culinary Director.

• Conduct weekly manager meetings with all sous chefs (savory and pastry).

• Submit an End-of-Day (EOD) report after each shift.

• Maintain accurate employee files, including time edits, availability, emergency contacts, write-ups, and performance reviews.

• Attend culinary leadership meetings as required.

• Propose seasonal menu changes and coordinate tastings with the Culinary Director.

• Communicate updates to the back-of-house team.

• Train new culinary team members on standard operating procedures (SOPs) and food specifications.

• Manage weekly inventory using Cogswell or equivalent systems.

• 5-7 years of experience in a titled leadership role such as Chef de Cuisine or Executive Sous Chef.

• Experience in fine dining and high-volume restaurant environments.

• Strong attention to detail and organizational skills.

• Highly motivated, self-directed, and accountable.

• Passion for hospitality, service, and continuous growth in culinary craft.

• Clear and effective communication skills.

• Excellent time management and prioritization abilities.

• Proactive, positive, and solution-oriented mindset.

• Strong leadership skills with a focus on teamwork and accountability.

• Extensive knowledge of cooking methods, kitchen equipment, and industry best practices.

• Proficiency in Microsoft Office and restaurant management software.

• 100% Medical Insurance Coverage.

• Dental and Vision Insurance Options.

• 401(k) Plan.

• Paid Time Off.

• Bonus Structure.

• Employee Dining Discounts.

We consider all qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status.