Chef de Cuisine

The Chef de Cuisine plays a crucial role in supporting the Culinary Director by leading a team of culinary professionals to deliver high-quality, flavorful food while ensuring food safety, strict adherence to sanitation procedures, and overall profitability.

Responsibilities

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  Manage and supervise production lines, providing guidance, coaching, and professional development while leading by example.

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  Assist the Culinary Director in managing food cost of goods (COGs) and labor.

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  Ensure consistent preparation and execution of all food items in accordance with established recipes, portioning, and brand standards.

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  Support employment decisions, including interviewing, hiring, evaluating, coaching, and disciplining kitchen personnel as necessary.

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

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  Assist in creating weekly schedules for direct employees, finalized by 7:00 PM each Thursday for the following week.

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  Represent and embody the brand's core objectives and values.

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  Provide excellent, friendly, courteous, and professional service to both internal and external guests.

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  Uphold and promote a positive and respectful workplace culture across all areas of the operation.

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  Respond accurately and promptly to guest requests, ensuring a positive and memorable dining experience.

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  Lead by example to inspire the team to meet and exceed operational targets, including guest satisfaction, team engagement, cost control, efficiency, and revenue.

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  Review and submit requisitions to cover any sous chef absences during service.

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  Ensure all sous chefs review and approve employee timecards.

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  Collaborate with sous chefs to create organized and effective line cook schedules.

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  Input and maintain the daily waste log.

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  Review protein counts, place protein orders, and ensure proper coverage on the closing sous chef's day off.

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

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

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

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

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

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

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

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  Attend culinary leadership meetings as required.

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

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

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  Attend front-of-house pre-shift meetings as needed.

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

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  Manage weekly inventory using Cogswell or equivalent inventory systems.

Qualifications

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

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  Experience in fine dining and high-volume restaurant environments.

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  Strong attention to detail and organizational skills.

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  Highly motivated, self-directed, and accountable.

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

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  Clear and effective communication skills.

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  Excellent time management and prioritization abilities.

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  Proactive, positive, and solution-oriented mindset.

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  Strong leadership skills with a focus on teamwork and accountability.

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

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  Proficiency in Microsoft Office and restaurant management software.

Benefits

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  100% Medical Insurance Coverage

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  Dental and Vision Insurance Options

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  401(k) Plan

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  Paid Time Off

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  Bonus Structure

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  Employee Dining Discounts

Equal Opportunity Employer

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