Chef de Cuisine

Chef de Cuisine We are looking for an experienced Chef de Cuisine to be the culinary leader responsible for overseeing all kitchen operations, ensuring the highest standards of food quality, consistency, presentation, and safety. This role plays a key part in menu development, staff training, cost control, and maintaining an efficient, positive, and professional kitchen environment. As the restaurant is in its opening phase, the Chef de Cuisine will also collaborate closely with the GM and Executive Chef to establish operational systems, workflows, and culinary standards. Key Responsibilities Culinary Leadership Lead daily kitchen operations with professionalism and efficiency. Develop, test, and implement menus aligned with the restaurant's concept and brand identity. Ensure consistent food quality, flavor profiles, and presentation standards. Maintain a culture of creativity, discipline, and excellence. Kitchen Management Oversee kitchen staff scheduling, task allocation, and performance. Train and mentor cooks, prep staff, stewards, and culinary apprentices. Conduct pre-shift meetings and ensure all team members understand daily priorities. Maintain cleanliness, organization, and safety according to health department regulations. Cost & Inventory Control Manage food cost targets through portion control, yield optimization, and waste reduction. Create and update prep sheets, order guides, and recipe costing sheets. Oversee inventory, purchasing, and vendor relationships. Ensure proper receiving, storage, labeling, and rotation procedures (FIFO). Quality & Safety Ensure full compliance with local health department standards. Implement and maintain HACCP or equivalent food safety procedures. Conduct routine line checks and ensure all stations are set and fully stocked. Address issues proactively and maintain a safe working environment. Required Qualifications Minimum 5-7 years of professional kitchen experience, including at least 2 years in a leadership role (Sous Chef or Chef de Cuisine). Strong knowledge of kitchen operations, menu development, and culinary techniques. Experience with restaurant openings is a strong plus. Ability to lead and motivate teams in high-pressure environments. Strong understanding of food cost management and kitchen financials. Knowledge of food safety regulations and certifications (ServSafe or equivalent). Benefits Competitive rate. Performance Bonus - Tiered Scale. Paid Vacation with rollover or payout. Sick and Personal Time Off. Uniforms provided by the Club. This employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. Employers can only use E-Verify once you have accepted a job offer and completed the Form I-9. #J-18808-Ljbffr