Chef de Cuisine

The Manship Wood Fired Kitchen is seeking an experienced and creative Chef de Cuisine to lead daily kitchen operations and deliver exceptional wood-fired cuisine. The ideal candidate will have strong culinary expertise, excellent leadership skills, and a passion for menu development, ingredient quality, and consistent food presentation. This role is responsible for supervising kitchen staff, maintaining food safety standards, and ensuring efficient service.

Key Responsibilities

• Lead and manage daily kitchen operations.
• Develop and refine menus featuring wood-fired and seasonal dishes.
• Oversee food preparation, cooking, and presentation.
• Maintain consistent food quality, flavor, and portion standards.
• Supervise, train, and mentor kitchen team members.
• Coordinate kitchen workflow during busy service periods.
• Monitor ingredient freshness, quality, and proper storage.
• Manage inventory, purchasing, and supplier relationships.
• Control food costs and reduce unnecessary waste.
• Ensure compliance with food safety and sanitation regulations.
• Maintain a clean, organized, and efficient kitchen.
• Establish recipes, preparation methods, and plating standards.
• Coordinate with restaurant management and front-of-house staff.
• Accommodate dietary requirements and manage food-allergy procedures.
• Monitor kitchen equipment and arrange maintenance when necessary.
• Review customer feedback and improve dishes where appropriate.
• Prepare staff schedules and assign kitchen responsibilities.
• Promote teamwork, accountability, and professional standards.

Qualifications & Skills

• Proven experience as a Chef de Cuisine, Head Chef, or Senior Sous Chef.
• Strong knowledge of wood-fired cooking techniques and contemporary cuisine.
• Excellent cooking, menu-planning, and recipe-development skills.
• Experience leading and developing a professional kitchen team.
• Knowledge of food safety, sanitation, and allergen management.
• Understanding of food costing, inventory, and purchasing.
• Strong leadership, communication, and decision-making abilities.
• Excellent organizational and time-management skills.
• Ability to perform effectively in a high-volume kitchen.
• Creativity and attention to detail in food presentation.
• Ability to maintain quality standards under pressure.
• Culinary education or equivalent professional experience preferred.

Benefits

• Competitive compensation based on experience.
• Opportunities for professional development and career advancement.
• Collaborative and creative culinary environment.
• Staff meals during shifts, subject to company policy.
• Opportunities to contribute to seasonal menus and new dishes.
• Paid time off and additional benefits, subject to company policy.

Pay: $24.00 - $29.00 per hour

Expected hours: 34.0 per week

Benefits:

• 401(k) matching
• 403(b)
• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Referral program
• Retirement plan
• Tuition reimbursement
• Vision insurance

Work Location: In person