Chef De Cuisine

Description

The Dixboro Project is a visionary concept in the historic village of Dixboro, Michigan. The restaurant, The Dixboro House, is housed in a restored 1880 barn featuring exposed timber and a vaulted ceiling. The kitchen is modern and provides comfort to guests. The side‑door take‑out arm, The Boro, offers pizzas, meals, baked goods, coffee, and beverages.

The Chef de Cuisine is a cornerstone leadership role responsible for executing the culinary vision and upholding the highest standards of excellence, consistency, and care. This position partners closely with the Chef Partner to bring creative ideas to life, lead the kitchen team with clarity and accountability, and ensure flawless service execution each day. This is a hands‑on leadership role focused on strong team development, impeccable taste, and consistent operational follow‑through.

• Lead the kitchen team with presence, poise, and professionalism.
• Hold the team accountable to standards of excellence.
• Translate the culinary vision into daily practice.
• Implement systems that build discipline, consistency, and excellence.
• Foster a culture of high performance, respect, and continuous improvement.

• Possess a refined palate and clear understanding of the project’s cuisine.
• Collaborate thoughtfully on menu development, tastings, and seasonal innovation.
• Ensure all dishes meet the standard for flavor, texture, and presentation.
• Oversee recipe adherence, plating precision, and technique during every service.
• Lead final tasting and quality control during service.

• Implement and refine kitchen systems that drive consistency, efficiency, and excellence.
• Oversee training on new systems, menu rollouts, and process improvements.
• Maintain accurate prep lists, production sheets, and station organization.
• Partner with leadership to evaluate ongoing improvements.

• Identify, coach, and develop culinary talent at all levels.
• Elevate team technique through daily feedback, mentorship, and teaching.
• Demonstrate precision, discipline, and hospitality in every task.
• Support growth of future leaders by delegating responsibility.

• Be a strong and steady leader during service, primarily working PM shifts.
• Ensure the team is prepped and organized for each service.
• Maintain composure, urgency, and clear communication between kitchen and FOH.
• Hold post‑service breakdowns and debriefs to reinforce accountability.

• Maintain the highest standards of cleanliness, organization, and food safety.
• Ensure compliance with all health and sanitation regulations.
• Monitor and enforce proper storage, labeling (FIFO), temperature logging, and equipment maintenance.
• Model pride in physical upkeep and organization.

• Leads with clarity, confidence, and consistency.
• Acts with urgency, discipline, and strong follow‑through.
• Demonstrates an exceptional palate and deep understanding of the culinary identity.
• Is an active collaborator, embraces feedback, and champions shared decisions.
• Builds systems, trains teams, and holds others accountable.
• Invests in developing people and honing skills across the kitchen.
• Communicates clearly with peers, leadership, and FOH partners.
• Balances creativity with operational precision and business awareness.

• Must be able to stand and walk for long periods during service.
• Must be able to lift up to 50 pounds at times.
• Must be able to work a variety of hours.

Mid‑Senior level

Full‑time

Management and Manufacturing

Hospitality