Chef de Cuisine

About the role

The Chef de Cuisine will lead the restaurant kitchen, ensuring high‑quality food production, consistency, and guest satisfaction. This full‑time position combines hands‑on cooking with team leadership and operational management.

Key responsibilities

• Maintain culinary standards, food safety, and proper storage across all kitchen activities.
• Supervise kitchen shifts, coordinate cooks and support staff, and ensure compliance with Food & Beverage policies.
• Develop, design, and execute daily and seasonal menu items, managing portion control and plating requirements.
• Oversee purchasing, inventory, and budgeting to meet the restaurant’s operating targets.
• Train and mentor kitchen personnel, fostering a collaborative and productive work environment.
• Monitor production needs, estimate daily output, and adjust staffing as required.

Required profile

• High school diploma or GED with at least 4 years of culinary or food‑service experience, OR a 2‑year degree in Culinary Arts, Hotel & Restaurant Management, or a related field with 2 years of experience.
• Proven ability to lead a kitchen team and manage day‑to‑day operations.
• Strong understanding of sanitation, food‑handling regulations, and budgeting.

Required skills

• Culinary arts and food preparation techniques
• Menu planning and development
• Food safety and sanitation standards
• Kitchen operations management

What we offer

• Competitive compensation package
• Opportunities for professional growth within a dynamic hospitality environment
• Supportive team culture focused on excellence