Job Summary:

The Chef de Cuisine is responsible for overseeing daily kitchen operations while ensuring the highest standards of food quality, consistency, and execution. Reporting directly to the Executive Chef, this role acts as the primary operational leader in the kitchen, translating culinary vision into flawless daily execution.

In addition to culinary leadership, the Chef de Cuisine supports team development, operational efficiency, and cost discipline while ensuring service runs smoothly, professionally, and on brand in a fine-dining environment

Key Responsibilities:

Culinary Execution & Quality Control:

·      Oversee daily food preparation and service to ensure all dishes meet established recipes, plating standards, and quality expectations

·      Maintain consistency, timing, and presentation across all menu items during service

·      Act as the final quality checkpoint before food leaves the kitchen when the Executive Chef is not present

·      Support menu execution, seasonal updates, and specials in alignment with the Executive Chef’s direction

Leadership & Team Development:

·      Lead, coach, and mentor Sous Chefs, Kitchen Leads, and line-level kitchen staff

·      Support hiring, onboarding, training, and performance development of back-of-house team members

·      Set clear expectations for professionalism, urgency, accountability, and execution

·      Foster a collaborative, disciplined, and respectful kitchen culture

Operations, Inventory & Efficiency:

·      Oversee prep, pars, station readiness, and service flow to ensure operational success

·      Monitor inventory levels, food usage, and waste to support cost control and profitability

·      Assist with ordering, inventory counts, and product rotation as needed

·      Ensure proper use, care, and maintenance of kitchen equipment

Sanitation, Safety & Compliance:

·      Enforce all food safety, sanitation, and health department regulations.

·      Maintain a clean, organized, and safe kitchen environment at all times.

·      Ensure compliance with company policies, procedures, and BOH standards.

Communication & Collaboration:

·      Maintain clear communication with the Executive Chef and management team regarding kitchen performance, staffing, and operational needs.

·      Partner with front-of-house leadership to support service timing and guest satisfaction.

·      Step into any kitchen role as needed to ensure seamless execution.

Qualifications:

·      Minimum of four years of experience in a culinary leadership role within a fine-dining or upscale restaurant environment

·      Strong working knowledge of all kitchen stations and cooking techniques

·      Proven ability to lead teams, manage service under pressure, and maintain high execution standards

·      Strong understanding of food safety, sanitation, and kitchen operations

·      Excellent organizational, communication, and problem-solving skills

·      Ability to work independently and make sound decisions in the absence of senior leadership

·      Availability to work mornings, nights, weekends, and holidays

Job Summary:

The Chef de Cuisine is responsible for overseeing daily kitchen operations while ensuring the highest standards of food quality, consistency, and execution. Reporting directly to the Executive Chef, this role acts as the primary operational leader in the kitchen, translating culinary vision into flawless daily execution.

In addition to culinary leadership, the Chef de Cuisine supports team development, operational efficiency, and cost discipline while ensuring service runs smoothly, professionally, and on brand in a fine-dining environment

Key Responsibilities:

Culinary Execution & Quality Control:

·      Oversee daily food preparation and service to ensure all dishes meet established recipes, plating standards, and quality expectations

·      Maintain consistency, timing, and presentation across all menu items during service

·      Act as the final quality checkpoint before food leaves the kitchen when the Executive Chef is not present

·      Support menu execution, seasonal updates, and specials in alignment with the Executive Chef’s direction

Leadership & Team Development:

·      Lead, coach, and mentor Sous Chefs, Kitchen Leads, and line-level kitchen staff

·      Support hiring, onboarding, training, and performance development of back-of-house team members

·      Set clear expectations for professionalism, urgency, accountability, and execution

·      Foster a collaborative, disciplined, and respectful kitchen culture

Operations, Inventory & Efficiency:

·      Oversee prep, pars, station readiness, and service flow to ensure operational success

·      Monitor inventory levels, food usage, and waste to support cost control and profitability

·      Assist with ordering, inventory counts, and product rotation as needed

·      Ensure proper use, care, and maintenance of kitchen equipment

Sanitation, Safety & Compliance:

·      Enforce all food safety, sanitation, and health department regulations.

·      Maintain a clean, organized, and safe kitchen environment at all times.

·      Ensure compliance with company policies, procedures, and BOH standards.

Communication & Collaboration:

·      Maintain clear communication with the Executive Chef and management team regarding kitchen performance, staffing, and operational needs.

·      Partner with front-of-house leadership to support service timing and guest satisfaction.

·      Step into any kitchen role as needed to ensure seamless execution.

Qualifications:

·      Minimum of four years of experience in a culinary leadership role within a fine-dining or upscale restaurant environment

·      Strong working knowledge of all kitchen stations and cooking techniques

·      Proven ability to lead teams, manage service under pressure, and maintain high execution standards

·      Strong understanding of food safety, sanitation, and kitchen operations

·      Excellent organizational, communication, and problem-solving skills

·      Ability to work independently and make sound decisions in the absence of senior leadership

·      Availability to work mornings, nights, weekends, and holidays