Chef de Cuisine

Job Title : Chef de Cuisine

Location : Casper, WY (Relocation Assistance)

Salary : $70,000 - $80,000

Skills : Steakhouse Operations, Premium Beef & Steak Preparation, Scratch Cooking, High-Volume Kitchen Management, Culinary Team Leadership, Menu Development & Execution, Food Cost & Labor Management, Seafood Preparation, Inventory & Purchasing Management, Butchery & Classical Culinary Techniques

About Company / Opportunity :

An established hospitality group is seeking a talented Chef de Cuisine to lead the kitchen of its upscale casual steakhouse in Casper, Wyoming. The restaurant offers an elevated yet approachable dining experience, specializing in premium cuts of beef, fresh seafood, quality ingredients, and scratch-made preparations. Combining traditional steakhouse favorites with a welcoming atmosphere, the concept emphasizes strong culinary fundamentals, consistency, and exceptional hospitality without the formality of traditional fine dining.

This is an excellent opportunity for an experienced Sous Chef or Executive Sous Chef ready to take the next step into a kitchen leadership role. The successful candidate will take ownership of daily kitchen operations, lead and develop the culinary team, maintain food quality and consistency, manage food and labor costs, and contribute to menu development. Working directly with an experienced Corporate Executive Chef, this individual will have the support of established culinary leadership while enjoying the autonomy to run their own kitchen and influence the restaurants culinary direction.

The organization offers a collaborative, professional environment with opportunities for continued career growth and development. For chefs in Colorado and surrounding markets, this is an opportunity to advance professionally, take ownership of a kitchen, and enjoy the outdoor lifestyle and affordability of the Mountain West.

Responsibilities :

• Oversee all daily kitchen operations, ensuring smooth execution of service and consistent food quality.
• Lead, train, develop, and mentor the culinary team while fostering a positive and accountable kitchen culture.
• Maintain high culinary standards with an emphasis on scratch cooking, premium steaks, seafood, and proper preparation techniques.
• Manage food costs, labor, inventory, purchasing, and ordering to meet financial objectives.
• Ensure consistency in food preparation, presentation, portioning, and execution.
• Collaborate with the Corporate Executive Chef on menu development, seasonal features, and new culinary offerings.
• Maintain proper food safety, sanitation, cleanliness, and health department standards.
• Monitor kitchen performance and identify opportunities to improve efficiency, productivity, and overall operations.
• Oversee inventory controls, vendor relationships, product quality, and waste management.
• Lead by example through a hands-on management approach, maintaining a strong presence during service and holding the team accountable.

Must-Have Skills :

• Steakhouse & Premium Protein Experience – Strong background working with premium cuts of beef, seafood, butchery, and scratch cooking in an upscale casual or fine dining environment.
• Kitchen Leadership & Team Development – Proven ability to lead, train, and develop a culinary team while overseeing high-volume kitchen operations and maintaining consistent execution.
• Financial & Operational Management – Experience managing food and labor costs, inventory, purchasing, and kitchen operations while maintaining quality and profitability.

Nice to Have Skills :

• Menu Development & Culinary Creativity – Experience creating seasonal menus, developing specials, and contributing new ideas while maintaining a consistent steakhouse identity.
• Upscale Casual / Fine Dining Background – Previous experience in a quality steakhouse, upscale casual restaurant, or fine dining operation with an emphasis on premium ingredients and elevated execution.
• Multi-Unit or Corporate Culinary Exposure – Experience working within an established restaurant group, collaborating with corporate culinary leadership, and implementing operational standards across multiple locations.