Chef de Cuisine

The Chef de Cuisine is responsible for overseeing daily kitchen operations, leading the culinary team, and maintaining exceptional food quality and consistency. This role involves developing menus, supervising food preparation, managing inventory, controlling kitchen costs, and ensuring compliance with food-safety standards. The ideal candidate has strong culinary expertise, excellent leadership skills, and a passion for delivering outstanding steak and seafood dining experiences.

Key Responsibilities:

• Oversee daily kitchen operations and coordinate food-production activities.
• Develop and refine menus featuring high-quality steaks, seafood, and seasonal ingredients.
• Establish recipes, portion sizes, cooking methods, and plating standards.
• Maintain consistent food quality, flavor, freshness, and presentation.
• Lead, train, supervise, and motivate chefs, cooks, and kitchen assistants.
• Coordinate kitchen schedules, staffing, and shift assignments.
• Ensure orders are prepared accurately and served on time.
• Manage food inventory, purchasing, and supplier relationships.
• Monitor seafood and meat quality, freshness, storage, and stock levels.
• Control food costs, portion sizes, and kitchen waste.
• Maintain food-safety, sanitation, and kitchen-cleanliness standards.
• Ensure proper handling of food allergies and special dietary requests.
• Monitor kitchen equipment and coordinate maintenance when necessary.
• Coordinate with front-of-house staff to ensure smooth and timely service.
• Train employees on recipes, cooking techniques, and food-preparation standards.
• Monitor kitchen performance and implement operational improvements.
• Ensure compliance with company policies and applicable health regulations.
• Maintain accurate inventory records, food-cost reports, and kitchen documentation.
• Review guest feedback and identify opportunities to improve menu quality.
• Maintain a safe, organized, and productive kitchen environment.

Qualifications & Skills:

• Previous professional culinary experience in a senior kitchen role.
• Chef de Cuisine, Executive Chef, or Sous Chef experience preferred.
• Strong knowledge of steak preparation, seafood cookery, and professional cooking techniques.
• Excellent menu-development, plating, and food-presentation skills.
• Strong leadership and kitchen-team management abilities.
• Experience with budgeting, food costing, and portion control.
• Knowledge of inventory management and supplier coordination.
• Understanding of food safety, sanitation, and allergen management.
• Strong organizational and time-management skills.
• Excellent communication, problem-solving, and decision-making abilities.
• Ability to manage multiple priorities in a fast-paced kitchen.
• Creativity, attention to detail, and commitment to culinary excellence.
• Ability to train, motivate, and develop kitchen team members.
• Professional, dependable, and accountable attitude.
• Flexibility to work evenings, weekends, and holidays as required.

What We Offer:

• Competitive compensation based on experience.
• Opportunities to contribute to menu development and culinary innovation.
• A professional and collaborative kitchen environment.
• Opportunities for leadership development and career advancement.
• Potential employee benefits or performance-based incentives, depending on company policy.

Pay: $25.23 - $30.38 per hour

Expected hours: 35.0 per week

Benefits:

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

Work Location: In person