Chef de Cuisine

Chef de Cuisine

Reports To

Head Chefs

Position Summary

The Chef de Cuisine is responsible for overseeing the daily operations of the kitchen, ensuring efficient execution, exceptional food quality, food safety compliance, inventory management, and team performance. Working in partnership with the Head Chefs, the CDC ensures the kitchen consistently delivers high-quality food while maintaining operational excellence in a fast-paced, high-volume daytime café.

The CDC is a hands-on operational leader who supports the Head Chefs by managing the day-to-day execution of the kitchen, developing the back-of-house team, controlling costs, and ensuring the kitchen operates safely, efficiently, and according to company standards. This role would be for 50 hours/week, including ten hours of overtime.

Primary Responsibilities

Kitchen Operations

• Oversee the daily execution of all back-of-house operations.
• Lead kitchen operations during service.
• Ensure recipes, preparation methods, and presentation standards established by the Head Chefs are executed consistently.
• Maintain efficient ticket times while preserving food quality.
• Coordinate station assignments and kitchen workflow throughout service.
• Ensure opening, prep, line setup, and closing procedures are completed to standard.
• Maintain a clean, organized, and efficient kitchen environment.

Team Leadership & Development

• Supervise line cooks, prep cooks, dishwashers, and kitchen support staff.
• Assist with recruiting, interviewing, onboarding, and training new kitchen employees.
• Coach and mentor team members through regular feedback and performance discussions.
• Foster a culture of teamwork, accountability, professionalism, and continuous improvement.
• Cross-train staff to improve flexibility and operational efficiency.
• Identify and develop future kitchen leaders.

Partnership with the Head Chefs

• Execute the culinary vision and standards established by the Head Chefs.
• Support menu rollouts, recipe implementation, and seasonal menu changes.
• Communicate operational challenges, staffing needs, and inventory concerns proactively.
• Provide feedback on kitchen workflows and opportunities to improve efficiency.
• Ensure culinary standards are consistently upheld across every shift.

Food Quality & Standards

• Ensure every dish leaving the kitchen meets established quality and presentation standards.
• Monitor recipe adherence, portion control, and consistency.
• Conduct regular quality checks throughout each shift.
• Maintain proper product rotation and freshness.

Food Safety & Sanitation

• Ensure compliance with all health department regulations and food safety standards.
• Enforce proper food handling, storage, labeling, dating, and sanitation procedures.
• Maintain accurate temperature logs and food safety documentation.
• Ensure the kitchen remains inspection-ready at all times.

Inventory & Cost Control

• Manage inventory levels and place food and supply orders as directed.
• Conduct inventory counts and maintain accurate records.
• Monitor food usage and minimize waste through proper ordering and storage practices.
• Assist in achieving food cost targets through portion control and inventory management.
• Receive deliveries and verify product quality and accuracy.

Labor Management

• Prepare kitchen schedules based on business needs and staffing levels.
• Manage labor deployment throughout the day to maximize efficiency.
• Monitor productivity and adjust staffing as needed.
• Support labor cost goals while maintaining operational excellence.

Equipment & Facility Maintenance

• Ensure kitchen equipment is clean, maintained, and operating properly.
• Coordinate repairs and preventative maintenance when needed.
• Report equipment and facility issues promptly.
• Promote a safe working environment for all team members.

Leadership Expectations

The Chef de Cuisine is expected to:

• Lead from the kitchen floor during every shift.
• Support and reinforce the culinary standards established by the Head Chefs.
• Build a positive, respectful, and accountable kitchen culture.
• Communicate effectively with the Head Chefs, General Manager, and Assistant General Manager.
• Anticipate operational challenges and implement practical solutions.
• Develop team members through coaching and mentorship.
• Maintain composure and professionalism during high-volume service.
• Take ownership of daily kitchen performance and operational excellence.

Qualifications

Required

• 3–5+ years of kitchen leadership experience in a high-volume restaurant or café.
• Previous experience as a CDC, Kitchen Manager, Sous Chef, Lead Cook, or similar leadership role.
• Strong understanding of food safety, sanitation, inventory management, and kitchen operations.
• Experience managing labor, scheduling, purchasing, and food costs.
• Proven leadership and team development skills.
• Excellent organizational, communication, and problem-solving abilities.
• Flexible availability, including weekends and holidays.

Preferred

• Experience in breakfast, brunch, café, or scratch-kitchen operations.
• Food Safety Manager Certification.
• Experience with inventory, scheduling, and kitchen management software.
• Bilingual (English/Spanish) is a plus.

Physical Requirements

• Ability to stand for extended periods.
• Ability to lift up to 50 pounds.
• Ability to work safely in a fast-paced kitchen environment.
• Frequent bending, lifting, reaching, and carrying.

Key Performance Indicators (KPIs)

Success in this role is measured by:

• Consistent execution of the Head Chefs' culinary standards.
• Food quality and presentation.
• Kitchen productivity and ticket times.
• Food cost and waste management.
• Labor efficiency.
• Health and food safety compliance.
• Inventory accuracy.
• Team retention and development.
• Kitchen organization and cleanliness.

What We're Looking For

We're looking for a strong operational leader who excels at organizing people, processes, and execution. The ideal candidate understands that their role is to support the Head Chefs' culinary vision by building a disciplined, motivated kitchen team that consistently delivers exceptional food. They are hands-on, dependable, detail-oriented, and committed to creating an efficient, safe, and positive work environment.