Chef de Cuisine

Four Leaves

Job Description

Benefits:

Dynamic, Respectful, and Sociable Working Environment
Competitive Compensation
Competitive salary
Employee discounts
Flexible schedule
Training & development
Opportunity for advancement

We are seeking an experienced chef and kitchen operator to lead a high-volume upscale casual restaurant.

This is a hands-on leadership position for a working chef who leads from the line, running expo, maintains standards during service, develops kitchen staff, and drives operational excellence.

The successful candidate will be responsible for improving kitchen performance through strong leadership, communication, organization, and accountability. This is not a desk job. We are looking for someone who is comfortable running expo, working stations when needed, coaching cooks, and leading by example during busy services.

Responsibilities:

Lead daily kitchen operations and service execution
Manage and improve ticket times, food quality, and consistency
Oversee expo during service and maintain communication between FOH and BOH
Train, develop, and hold kitchen staff accountable
Manage food ordering, inventory, and product organization
Monitor food cost, waste, and kitchen efficiency
Ensure compliance with all food safety and sanitation standards
Assist with menu development, specials, and recipe consistency
Build systems that support long-term operational success

Qualifications:

Proven experience leading a high-volume restaurant kitchen
Strong cooking and expo experience required
Experience with ordering, inventory management, and food cost controls
Ability to coach and develop kitchen staff
Strong organizational and communication skills
Professional, dependable, and accountable leadership style
Ability to remain calm and effective during busy service periods

Compensation:

Competitive salary based on experience
Performance and growth opportunities available

Please submit resume and availability for consideration.

Apply

Vacancy posted 2 days ago

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