Chef de Cuisine

Qualifications

• Proven experience as a Chef de Cuisine or Executive Sous Chef in a full-service restaurant or hospitality environment.
• Strong culinary skills with a creative approach to menu development and a passion for food quality.
• Demonstrated ability to lead, motivate, and develop a kitchen brigade.
• Solid financial acumen including food costing, budget management, and inventory control.
• Excellent communication, leadership, and interpersonal skills.
• Culinary Arts degree preferred; exceptional experience will also be considered.
• Must have valid US work authorization - visa sponsorship is not available.

Responsibilities

• Lead all kitchen operations, ensuring consistently exceptional food quality, presentation, and service standards.
• Develop and execute creative menus, seasonal specials, and daily offerings that reflect the restaurant's identity and market.
• Supervise and develop the kitchen team, managing scheduling, training, and performance across all service periods.
• Manage food costing, ordering, inventory, and production planning to meet budgeted targets.
• Maintain full compliance with food safety, sanitation, and kitchen hygiene standards at all times.
• Foster a collaborative, respectful, and high-performance kitchen culture.
• Maintain flexible availability including evenings, weekends, and some holidays as business requires.

Benefits

• Relocation assistance available for qualifying US-based candidates.