Chef de Cuisine

Job Title: Chef De Cuisine


Location: Midland, TX


This restaurant group is committed to delivering exceptional culinary experiences through strong leadership, elevated standards, and a collaborative team culture. As we continue expanding into new markets, we are looking for culinary leaders who are eager to grow, inspire teams, and make a lasting impact on both operations and guest experience.

The C.D.C plays a vital leadership role in overseeing all back-of-house operations, more importantly developing high-performing teams, and ensuring excellence in food quality, execution, and kitchen culture. This opportunity is ideal for a hands-on leader who thrives in a fast-paced, high-volume environment and leads with integrity, humility, professionalism, and accountability.

We are a culture-driven organization that values teamwork, consistency, communication, and operational excellence. Our leaders are deeply involved in day-to-day operations and committed to building strong, people-first teams.

We're seeking someone who communicates effectively, remains calm under pressure, leads by example, and brings a solutions-oriented mindset to every shift. If you're ready to take the next step in your culinary career with a company on the rise, this is your opportunity.

Benefits:

• Competitive base salary with performance-based growth opportunities
• Comprehensive benefits package including medical and paid vacation
• Significant opportunity for advancement as the company expands into new markets
• Supportive, upbeat, and team-oriented work environment
• Strong leadership and a culture rooted in integrity, collaboration, and excellence

Day in the Life:

• Oversee all daily back-of-house operations in a high-volume, full-service kitchen
• Lead, coach, and develop culinary team members through clear communication, accountability, and mentorship
• Ensure consistency in food quality, presentation, execution, and timing across all services
• Maintain and enforce exceptional cleanliness, organization, and food safety standards
• Delegate effectively while ensuring strong follow-through on operational priorities and kitchen initiatives
• Collaborate closely with front-of-house leadership to ensure seamless, efficient guest experiences
• Manage inventory, ordering, food costs, and vendor relationships, including sourcing specialty products and alternatives when needed
• Support FOH and beverage operations while fostering cross-functional teamwork throughout the restaurant
• Demonstrate advanced culinary skills including sushi preparation, meat fabrication, and fish butchery/fileting
• Remain calm, confident, and solutions-focused during high-pressure and peak service periods
• Contribute to recruiting, onboarding, training, and retention of BOH team members
• Drive a positive kitchen culture built on professionalism, teamwork, and continuous improvement

Requirements:

• 3+ years of experience as a Kitchen Manager, Executive Sous Chef, or higher in a high-volume, full-service restaurant
• Strong background in a fast-paced, professional, team-centric kitchen environment
• Proven leadership ability with strong delegation, accountability, and communication skills
• Ability to communicate effectively, including basic Spanish to support BOH team collaboration
• High emotional intelligence, integrity, and a team-first leadership mindset
• Strong decision-making and problem-solving skills under pressure
• Commitment to maintaining high standards in cleanliness, safety, and operational execution
• Experience supporting FOH, BOH, and beverage operations
• Proficiency in sushi preparation and handling high-end ingredients
• Advanced skills in meat fabrication and fish butchery/fileting
• Strong vendor management and product sourcing experience, including specialty ingredient procurement
• Experience with new restaurant openings (NROs) is a plus
• Experience in banquettes and PDR is a plus
• Ability to give and receive feedback in support of a healthy, growth-driven culture