Head Chef​/CDC

Position Summary

The Chef de Cuisine will oversee all culinary operations for a high-volume, full-service hospitality venue. This position is responsible for shaping the culinary vision, driving food quality and consistency, managing kitchen operations, and fostering a strong, collaborative back-of-house team. The role ensures that every aspect of the kitchen meets exceptional standards of execution, safety, and guest experience.

• Develop and refine seasonal menus that showcase creativity and thoughtful ingredient selection.
• Maintain high standards for flavor, presentation, and consistency across all dishes.
• Prioritize the use of responsible, cost‑effective, and locally sourced ingredients where appropriate.

• Lead day‑to‑day back‑of‑house operations to ensure smooth, efficient service.
• Track food and labor costs, inventory, and purchasing to support budget targets.
• Collaborate with leadership on menu pricing, special offerings, and support for events or catering.

• Hire, train, and coach culinary staff, cultivating a culture of professionalism and teamwork.
• Provide ongoing training on culinary techniques, safety standards, and operational procedures.
• Set clear expectations and lead by example in maintaining a positive, respectful kitchen environment.
• Manage daily timecards and tips.

• Work closely with FOH leaders to ensure smooth communication between teams during service.
• Support training of FOH staff on menu knowledge, dish components, and allergen/safety information.
• Collaborate with FOH management to address guest feedback and elevate the dining experience.

• Ensure the kitchen operates in full compliance with sanitation, health, and safety guidelines.
• Uphold proper food handling, storage, and cleanliness protocols.
• Oversee the upkeep and safe use of all kitchen equipment.

• Demonstrated experience in a senior culinary leadership role within a busy, quality‑driven restaurant.
• Strong command of both traditional and modern cooking methods.
• Effective leadership, communication, and organizational abilities.
• Experience managing costs, budgets, and operational efficiencies.
• Current food safety certification (e.g., Serv Safe or equivalent).
• Availability to work a flexible schedule including evenings, weekends, and holidays.