CDC
The Chef de Cuisine oversees all kitchen operations, ensuring consistent food quality, efficient service, and strong team performance. This is a hands-on leadership role suited for a senior Sous Chef or experienced Chef de Cuisine with a passion for refined, ingredient-driven cooking.
Key Responsibilities
- Lead and manage all daily kitchen operations
- Execute menu items with consistency, precision, and quality
- Supervise, train, and mentor kitchen staff
- Maintain food cost control, ordering, inventory, and waste management
- Ensure compliance with all health, safety, and sanitation standards
- Collaborate on seasonal menu updates and new dish development
- Maintain a clean, organized, and professional kitchen environment
- Uphold company standards for professionalism, accountability, and teamwork
Required Qualifications
- 5+ years of professional kitchen experience ideally Fine Dinning/Upscale Restaurants
- 2+ years in a leadership role (Sous Chef or Chef de Cuisine)
- Strong foundation in French technique and modern California cuisine
- Proven ability to lead, train, and motivate a kitchen team
- Strong organizational, communication, and time-management skills
- Ability to work evenings, weekends
Preferred Qualifications
- Fine-dining or upscale casual restaurant experience
- Experience with seasonal menu development
- Strong understanding of food cost and labor management
Compensation & Benefits
- Salary: $72,000 – $85,000 annually, depending on experience
- Paid time off
- Opportunities for career growth
- Supportive, quality-focused work environment
Schedule
- 5 Days a Week Thursday - Monday Closed Tuesday & Wednesday
- 10-12 Hours Shift
- Evenings, weekends, and holidays required
- Closed Christmas Eve and Christmas Day, Thanksgiving and Easter
- Paid Vacation Time
Send Resume and cover letter to [email protected]
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