Chef De Cuisine
The DIXBORO PROJECT
Job Description
Job Description
Description:
We’re seeking a Chef de Cuisine to join our ambitious team in a space deeply rooted in nearly 100 years of restaurant history – a place that continues to lead and evolve the culinary landscape of the Great Lakes region.
Led by James Beard–nominated Chef Partner, Garrett Lipar, whose experience spans Michelin-starred kitchens around the world, our cuisine is grounded in honest, clean, and boldly flavored cooking – presented with intention and care. Food with integrity, clarity of purpose, and confident flavor. Our menus evolve with the seasons, reflecting the best of what the land, our farmers, and the moment are offering at any given time. In this role, the Chef de Cuisine will lead and mentor a talented team of cooks while working in close creative partnership with the Chef-Partner to bring thoughtful, seasonal cuisine to life for each service. This is a hands-on leadership role focused on strong team development, impeccable taste, and consistent operational follow-through. The Chef de Cuisine ensures quality, implements systems, and demonstrates leadership presence during service.WHAT YOU'LL DO
- Lead and mentor a talented culinary team through daily service, prep, training, and development.
- Partner closely with the Chef Partner on menu execution, seasonal changes, and operational excellence.
- Drive consistency in flavor, presentation, technique, cleanliness, and organization.
- Implement and uphold systems that improve efficiency, communication, and execution.
- Foster a culture of high performance, respect, and continuous improvement.
- Maintain strong leadership presence during service while supporting a calm, focused, and accountable kitchen culture.
- Develop future culinary leaders through coaching, delegation, and hands-on teaching.
- Oversee recipe adherence, plating precision, and proper technique during every service.
- Ensure the highest standards of food safety, sanitation, and kitchen maintenance.
WHAT WE'RE LOOKING FOR
- Strong leadership experience in a high-level, chef-driven kitchen environment.
- Excellent palate, attention to detail, and standards for execution.
- Ability to lead services with urgency, composure, and professionalism.
- Passion for seasonal cooking, ingredient integrity, and thoughtful hospitality.
- Experience developing teams and building accountability within kitchen operations.
- Strong organizational and communication skills.
- Availability to work evenings, weekends, holidays, and peak business periods.
WHY WORK WITH US
- Competitive Salary.
- Health, Dental, and Vision benefits with company contributions.
- Company sponsored short-term disability insurance.
- 80 hours of Paid Time Off yearly.
- 72 hours of of Paid Sick Time yearly.
- Retirement plan with company match.
- Leads with clarity, confidence, and consistency.
- Acts with urgency, discipline, and strong follow-through.
- Demonstrates an exceptional palate and deep understanding of The Dixboro Project’s culinary identity.
- Is an active collaborator: contributes ideas, embraces feedback, and champions shared decisions.
- Trains teams on systems and holds everyone accountable to them.
- Invests in developing people and honing skills across the kitchen.
- Communicates clearly and directly with peers, leadership, and FOH partners.
- Balances creativity with operational precision and business awareness.
PHYSICAL REQUIREMENTS
- Must be able to stand and walk for long periods of time during service.
- Must be able to lift up to 50 pounds at times.
- Must be able to work a variety of hours.
Vacancy posted 23 days ago
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