Chef de Cuisine | Full Time | Lucas Museum of Narrative Art

Chef De Cuisine

The Chef De Cuisine is involved with all aspects of the Culinary operations encompassing operational duties and financial responsibilities, providing leadership and management of kitchen staff, and growing and developing the product and profitability of food items. The Chef De Cuisine is an ambassador of the culinary program and, as such, plays an integral role in the development of the brand.

This role will pay a yearly salary of $105,000 to $125,000.

Benefits for FT roles: Health, dental and vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).

Responsibilities:

• Lead all back-of-house operations with a focus on quality, consistency, and efficiency
• Execute menu standards with precision while maintaining speed and flow during service
• Train, develop, and inspire a high-performing culinary team
• Partner with Executive Chef and leadership on menu development, seasonal updates, and plating standards
• Ensure all food leaving the kitchen meets the highest standards of presentation and taste
• Manage labor, food cost, ordering, and inventory with strong financial discipline
• Build systems and structure to support a high-volume, high-expectation environment
• Maintain best-in-class cleanliness, organization, and food safety standards
• Be a visible, hands-on leader during servicecalm, focused, and in control
• Plan and manage the procurement, production, preparation, and presentation of food
• Ensure that all BOH operations adhere to proper safety and sanitation standards
• Understand and operate within cost guidelines and targets
• Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards
• Complete daily, weekly, and monthly management administrative duties, including operations reports, financial documentation, standard operating procedures, safety and sanitation checklists, and ordering and inventory documentation.
• Be able to multi-task and work at an efficient pace to keep up with business needs.

Qualifications:

• 35+ years in a Chef De Cuisine or senior sous chef role in premium, high-volume restaurants.
• Experience in modern luxury, high-style, or chef-driven concepts.
• Strong foundation in technique, organization, and execution under pressure.
• Proven ability to lead and develop kitchen teams at scale.
• Deep understanding of cost control, purchasing, and kitchen financials.
• Ability to balance creativity with consistency and operational discipline.
• Strong communication and leadership skillsclear, direct, and team-focused.
• Experience with opening restaurants or building new teams preferred.
• Passion for being part of a concept that blends culinary excellence with a larger guest experience.
• Ability to work nights, weekends, and holidays as needed.