Chef de Cuisine

Chef de Cuisine

Thames Street Oyster House has a very rare opening for an extremely motivated culinary professional to join our team as Chef de Cuisine. This is a position that has not been available since shortly after opening 15 years ago. Additionally, as we consider expansion, there is room for advancement. The Chef de Cuisine will act as the leader of our culinary operation, team, and culture. You will work alongside our Executive Chef-Owner Eric Houseknecht day-to-day, at our highly awarded, independent restaurant in historic Fell's Point. We are searching for a responsible, focused professional with strong leadership skills, the utmost attention to detail, sense of urgency, and exceptional culinary technique and execution. You must be well organized, have superior communication skills, a very strong work ethic, and a true passion for the culinary arts. We maintain a strong commitment to excellence and are always striving to improve.

The restaurant is CLOSED ALL major holidays, as well as a summer and winter break each year. We offer an excellent benefits package including medical, dental, vision, and a free employee assistance program. Biyearly bonuses. Sick pay and paid time off. Family meal, shift drinks, free dining. Set schedule of 45 hours/week. 401k coming soon.

The responsibilities for this role will include the following:

• Lead all parts of the day-to-day operations of the kitchen, including overseeing staff, prep, and service
• Work shifts on the line and ensure execution, from technique to presentation
• Be a leader and a teacher, in a positive and active culinary and management role for all staff, helping to develop each person on the team
• Ensure our standards are met at all times during service
• Help to control food and labor costs, with guidance from the Executive Chef/Owner
• Maintain and practice the highest cleanliness, sanitation, and preparedness
• Contribute to seasonal menu changes that reflect our concept, working with Executive Chef/Owner
• Ordering and purchasing, as well as daily follow up with purveyors regarding invoicing and product
• Develop and execute daily specials
• Scheduling
• Roughly 45 hours a week/5 days, including Sundays

Applicants must have several years of experience as a Sous Chef or similar in a moderate to high-volume upscale-casual or fine-dining restaurant, as well as a culinary degree or similar work experience. Please forward resume and references to apply. Thank you.