Chef de Cuisine - Rosalia NE

Job Description

Job Description

Position Description: Chef de CuisineReports to: Culinary Director and Corporate Culinary Team
Compensation: $65,000 - $75,000 per year
Position Summary:
The Chef de Cuisine is responsible for leading all aspects of back-of-house operations, with full accountability for culinary execution, systems, labor and food cost management, and team leadership. This role drives kitchen excellence through team development, menu innovation, and rigorous standards for quality, cleanliness, and organization.
Key Responsibilities
Kitchen Leadership & Daily Operations
Oversee sous chefs and kitchen staff to ensure high-quality food and service standards.
Set the pace and lead daily prep, service, and cleaning operations.
Provide shift coverage as needed due to vacations, absences, or operational demand.
Enforce safety, cleanliness, and sanitation procedures in line with health code requirements.
Maintain equipment and kitchen facilities; oversee maintenance schedules.
Menu Management & Execution
Develop, test, and execute new menu items with approval from the Culinary Director.
Create prep lists, station maps, training guides, and allergen information for new dishes.
Collaborate with FOH leaders to ensure team knowledge of ingredients, preparation, and modifications.
Drive system improvements that streamline service and production across locations.
Training & Staff Development
Train and onboard all BOH staff; lead ongoing development and mentorship.
Ensure all cooks follow standardized recipes and prep procedures.
Provide in-the-moment coaching and hold staff accountable to kitchen standards.
Facilitate consistent execution of new menu items and kitchen practices.
Administrative & Financial Oversight
Maintain food cost targets (27%) and BOH labor targets (15%) through proactive oversight.
Execute all ordering, vendor communications, and purchasing using company systems.
Participate in forecasting and budgeting for food, labor, and operating expenses.
Conduct and document disciplinary actions as needed, in line with company policy.
Lead or attend weekly management meetings and share updates with the broader team.
Oversee and analyze PMIX data to adjust prep, portions, and menu planning.
Conduct regular menu costing and ensure up-to-date pricing on all items.
Standards & Compliance
Uphold food safety, sanitation, and cleanliness protocols at all times.
Monitor waste management, including proper use of grease traps and trash enclosure.
Ensure team compliance with health department codes and company policies.
Lead by example to maintain a culture of accountability, pride, and consistency.
Minimum Qualifications
Culinary degree or 6+ years of back-of-house experience in full-service kitchens.
5+ years of kitchen management and leadership experience