Chef de Cuisine – Restaurant Kitchen Manager

About the role

The Chef de Cuisine is accountable for the quality, consistency and overall production of the restaurant kitchen. You will lead the culinary team, manage food‑related functions and ensure guest satisfaction while adhering to budgetary constraints.

Key responsibilities

• Supervise kitchen shift operations and enforce Food & Beverage policies, standards and procedures.
• Maintain food preparation, handling, storage and temperature standards to meet sanitation and safety regulations.
• Develop, design and execute new menu items, seasonal dishes and decorative food displays.
• Plan and manage food quantities, plating requirements and daily production estimates.
• Coordinate purchasing, staffing and inventory to support smooth kitchen operations.
• Train and mentor kitchen staff, fostering teamwork, trust and high performance.

Required profile

• High school diploma or GED with at least 4 years of culinary or food‑service experience, OR a 2‑year degree in Culinary Arts, Hotel & Restaurant Management with 2 years of relevant experience.
• Proven ability to lead a kitchen team, manage day‑to‑day operations and act as a role model.
• Strong understanding of food safety laws, sanitation standards and budget management.

Required skills

• Food safety compliance
• Menu planning and development
• Culinary techniques and food preparation
• Kitchen operations management

What we offer

• Opportunity to lead a dynamic kitchen team in a high‑traffic restaurant.
• Professional development and training in culinary excellence.
• Competitive compensation aligned with experience.