Chef de Cuisine

A high-volume, full-service restaurant is seeking a Chef de Cuisine to lead its culinary team. We are looking for a hands-on chef who takes pride in quality food, develops strong teams, and helps create a warm, welcoming dining experience. This is an opportunity for a collaborative leader who brings creativity, consistency, and strong operational skills to the kitchen.

Chef de Cuisine Benefits

• Excellent base salary
• Generous Bonus opportunity
• Medical benefits
• 401k with match
• Vacation / PTO
• Other amazing benefits!

Chef de Cuisine Requirements/Qualifications

• 2–5 years of experience as a Chef de Cuisine, Executive Sous Chef, or Sous Chef in a full-service restaurant, hotel, or resort.
• Proven success in high-volume operations generating $5 million or more in annual revenue.
• Experience leading culinary teams of 20 or more and supporting multiple outlets.
• Strong culinary skills, including cooking techniques, presentation, food handling, and storage.
• Experience developing menus, standardizing recipes, and maintaining consistency during busy service periods.
• Strong understanding of inventory management, purchasing, food costs, waste reduction, and menu pricing.
• Proven ability to train, coach, and develop kitchen teams.
• Knowledge of food safety regulations, sanitation standards, and kitchen equipment.

Chef de Cuisine Preferred Background & Skills

• Hands-on leadership style that builds teamwork, accountability, and pride in the kitchen.
• Passion for seasonal ingredients, thoughtful menus, and genuine hospitality.
• Ability to create a positive, professional, and welcoming team culture.
• Strong communication and collaboration with front-of-house teams and management.
• Ability to balance daily kitchen operations with scheduling, budgeting, and administrative responsibilities.
• Experience executing catering events, banquets, and special functions.
• Flexible approach and willingness to step in wherever the team needs support.
• Attention to detail and a calm, solutions-focused approach to guest concerns and service challenges.