Description:Executive Chef de CuisineReports To: Founding Executive Chef
FLSA Status: Full-Time | Salaried | Exempt
Compensation:$90,000-$100,000 annuallyRelocation Assistance: Available for qualified candidates
Benefits- Competitive salary of $90,000-$100,000, based on experience
- 100% employer-paid medical, dental and vision insurance
- 401(k) with up to 8% company match
- Paid vacation and holidays
- Employee housing options available
- Professional development and continuing culinary education
- Outstanding advancement opportunities within a growing hospitality organization
Position SummaryThe Executive Chef de Cuisine serves as the Founding Executive Chef's right hand and plays a critical leadership role in the daily operation of the kitchen.
This position combines hands-on culinary excellence with operational leadership. You'll help oversee all culinary operations, maintain the highest standards of food quality and consistency, mentor and develop the culinary team, and ensure every guest receives an exceptional dining experience.
We're looking for a chef who thrives in high-performance kitchens, leads by example, remains calm under pressure, and is passionate about building a culture of professionalism, accountability, and creativity.
Essential ResponsibilitiesCulinary Leadership- Lead daily kitchen operations alongside the Executive Chef
- Execute seasonal and evolving menus with precision and consistency
- Ensure exceptional presentation, quality, and execution of every dish
- Uphold the restaurant's culinary standards during every service
- Maintain excellence across all kitchen stations
Team Leadership- Hire, train, coach, and mentor culinary team members
- Foster a positive, respectful, and performance-driven kitchen culture
- Lead by example with professionalism, humility, and integrity
- Assist with scheduling and labor management
- Conduct training and ongoing performance development
Operations- Assist with inventory management, ordering, and receiving
- Monitor food costs and minimize waste
- Ensure proper product rotation and storage
- Maintain kitchen cleanliness and organization
- Oversee food safety, sanitation, and HACCP standards
- Collaborate with leadership to improve systems and efficiencies
Culinary Excellence- Assist in menu development and seasonal features
- Support recipe consistency and documentation
- Evaluate products and ingredients for quality
- Contribute creative ideas while maintaining the restaurant's culinary vision
Additional Duties- Support banquet, special event, and private dining operations
- Participate in leadership meetings
- Perform additional responsibilities as assigned
Qualifications- Culinary degree preferred or equivalent professional experience
- 5+ years of progressive leadership in upscale or fine dining kitchens
- Previous experience as Executive Sous Chef, Chef de Cuisine, or Senior Sous Chef preferred
- Strong understanding of modern culinary techniques
- Experience leading high-performing kitchen teams
- Excellent communication and organizational skills
- Proven ability to coach, mentor, and inspire others
- Passion for hospitality and guest experience
- Ability to perform successfully in a fast-paced environment
Current Food Safety Manager Certification (ServSafe or equivalent) required or ability to obtain upon hire.
What We're Looking ForThe ideal candidate is:
- A servant leader who enjoys developing people
- Passionate about fine dining and elevated hospitality
- Calm, composed, and decisive during busy service
- Highly organized and detail-oriented
- Financially responsible with strong food and labor cost awareness
- Adaptable, creative, and eager to grow
- Excited by the opportunity to build something lasting from the ground up
Working Conditions- Fast-paced fine dining kitchen
- Exposure to heat, steam, sharp equipment, and kitchen noise
- Ability to stand for extended periods and lift up to 50 pounds
- Nights, weekends, and holidays required
- Minimum 50-hour workweek
