Chef de Cuisine

About the role

The Chef de Cuisine leads the restaurant kitchen, ensuring high-quality, consistent food production while overseeing all culinary operations. This full‑time position combines hands‑on cooking with team leadership and menu development.

Key responsibilities

• Maintain culinary standards, food safety, and sanitation across all kitchen activities.
• Supervise kitchen shifts, manage food preparation, storage, and plating requirements.
• Develop and update daily and seasonal menus in collaboration with the team.
• Estimate daily production needs, control food quantities, and manage inventory.
• Train, mentor, and evaluate kitchen staff, fostering a collaborative work environment.
• Ensure compliance with all relevant laws, regulations, and company policies.

Required profile

• High school diploma or GED with at least 4 years of culinary experience, or a 2‑year degree in Culinary Arts/Hotel Management with 2 years of experience.
• Proven ability to lead a kitchen team and manage day‑to‑day operations.
• Strong understanding of food preparation, storage, and safety standards.
• Excellent communication and interpersonal skills.

Required skills

• Food safety and sanitation practices
• Menu planning and development
• Kitchen equipment operation
• Inventory and cost control

What we offer

• Opportunity to lead a dynamic kitchen team in a reputable restaurant.
• Competitive compensation package.
• Professional development and training.