Chef de Cuisine

Chef de Cuisine

FULL TIME / EXEMPT

REPORTS TO: Chef 

In the performance of their respective tasks and duties, all employees are expected to conform to the following:

• Perform quality work within deadlines, with or without supervision
• Interact professionally with other employees, customers and suppliers
• Work effectively as at team contributor on all tasks, projects and assignments
• Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations

POSITION SUMMARY

The Chef de Cuisine is responsible for overseeing and executing the culinary program at STAND., working closely with the Chef / Ownership team. This role leads day-to-day kitchen operations across STAND.'s café and izakaya concepts, ensuring consistency, quality, efficiency, and adherence to the restaurant's culinary vision—spanning Japanese comfort food, izakaya dishes, ramen, and seasonal offerings.

RESPONSIBILITIES, DUTIES, FUNCTIONS, AND TASKS

1. Check freshness, quality, and proper handling of all food and ingredients
2. Supervise and coordinate activities of cooks and food preparation staff
3. Execute and refine recipes for café, izakaya, and ramen menus
4. Collaborate with Chef / Ownership on menu planning, seasonal changes, and new dish development
5. Ensure consistency, portion control, and presentation across all services
6. Uphold a hospitality-forward mindset aligned with Japanese service values
7. Inspect supplies, equipment, and work areas for cleanliness and functionality
8. Hire, train, schedule, and supervise kitchen staff
9. Order, receive, and manage inventory of food and kitchen supplies
10. Monitor food safety, sanitation, and kitchen safety standards
11. Manage prep systems and service flow for both daytime café and evening izakaya operations
12. Assist with food cost control, waste reduction, and operational efficiency

ADDITIONAL DUTIES AND RESPONSIBILITIES

1. Represents themselves with the highest level of integrity and professionalism
2. Maintains a service-focused, calm, and respectful attitude
3. Demonstrates punctuality and preparedness for service and meetings
4. Communicates clearly with front-of-house and back-of-house teams
5. Acts as a leader and mentor, fostering a positive kitchen culture

REQUIRED QUALIFICATIONS:

• High School Diploma or GED
• Minimum five (5) years of experience in Japanese kitchens
• Proven experience with izakaya cuisine, ramen, and traditional Japanese dishes
• Prior leadership experience as a Sous Chef or Chef de Cuisine preferred

SKILLS/APTITUDES:

• Strong guest service orientation.
• Great communication skills (Interacts in a professional manner with clients, management, team members).
• Identify and resolve problems quickly and efficiently.
• Ability to accept constructive criticism and work calmly and effectively under pressure.
• Ability to take directions and be a team player.
• Multi-task oriented and self-motivated.
• Passionate about food and beverage industry.
• Proficient in Microsoft Word, Excel, and PowerPoint.
• Solid knowledge of local area.

PHYSICAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• Ability to speak and hear, vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus
• Constant standing, sitting, and walking
• Be able to work in a standing position for long periods of time (up to 8 hours).
• Be able to reach, bend, stoop, kneel, crouch, crawl, and climb.
• Be able to lift up to 50 lbs.
• Be able to manipulate fingers, hands, and arms to cut, measure, pour, serve, carry

This job description is not designed to cover or contain a comprehensive listing of activities duties or responsibilities that are required of the employee. Other duties, responsibilities and activities may change or be assigned at any time with or without notice.