Chef de Cuisine

Chef de Cuisine | Birmingham Restaurant

The Chef de Cuisine reports directly to Ownership and works closely with the General Manager and Director of Culinary Operations. This role oversees all kitchen operations, ensuring exceptional food quality, team leadership, morale, cost control, and consistency. The Chef de Cuisine contributes to seasonal menu development and the continued evolution of the restaurant's culinary vision.

Key Responsibilities

• Lead, train, and manage all kitchen staff; foster a positive, high-performing kitchen culture.
• Ensure consistent food quality, presentation, timing, and execution during service.
• Collaborate with Ownership on seasonal menus, specials, and catering offerings.
• Manage food and labor costs through scheduling, purchasing, and inventory control.
• Oversee prep lists, plating standards, expediting, and proper product rotation.
• Maintain organized storage, sanitation, safety, and cleanliness standards.
• Conduct monthly inventory and maintain current price sheets.
• Partner with the General Manager on hiring, scheduling, coaching, and discipline.
• Act as a liaison between front-of-house and back-of-house teams.
• Oversee kitchen equipment care, maintenance schedules, and back-of-house organization.
• Support marketing and social media efforts by providing food photos and content.

Qualifications & Professional Standards

• Fine dining experience required.
• Strong leadership, organizational, and communication skills.
• Proven ability to manage budgets and control food and labor costs.
• Knowledge of plant-based cuisine and current culinary trends preferred.
• Professional demeanor, cultural awareness, and commitment to continuous learning.

Work Location: In person