Chef de Cuisine

Location: Tampa, FL

Reports To: Executive Chef

Compensation: $75,000 – $78,000 base salary

Benefits and Compensation

Base salary: $75K–$78K
Leadership ownership of a standalone restaurant outlet
Collaboration with the Executive Chef and hospitality leadership team
Structured operational support
Growth potential within an established hospitality organization

Overview

A boutique hospitality organization is seeking a Chef de Cuisine to lead a focused, concept-driven restaurant outlet. This role operates as the culinary leader of the outlet while partnering with a property-level Executive Chef.

The ideal candidate is a strong operational leader who can manage daily execution, team development, food quality, and financial performance. This is not a high-menu-development role; the focus is on consistency, leadership, and disciplined operations.

Requirements & Qualifications (Must-Have)

3+ years of experience as a Chef de Cuisine, Executive Sous Chef, or Executive Chef
Experience leading a standalone restaurant outlet
Strong knowledge of scratch kitchen execution
Demonstrated experience managing inventory, labor, and COGS
Proven success developing and managing BOH teams
Experience with vendor management and ordering systems
Ability to collaborate with the Executive Chef while independently running an outlet
Professional leadership style; team-first mindset

Preferred Background & Skills (Nice-to-Have)

Experience within boutique hospitality or lifestyle-driven restaurant environments
Exposure to concept-driven cuisine programs
Experience managing outlet-level financial performance
Bilingual (Spanish/English) a plus
ServSafe Certification

Responsibilities

Lead and manage all daily culinary operations for the outlet
Supervise, coach, and develop back-of-house team members
Maintain food quality, presentation, and consistency
Manage labor scheduling and food cost targets
Oversee inventory control and vendor relationships
Maintain COGS within established targets
Ensure compliance with food safety and sanitation standards
Partner with Executive Chef on standards, execution, and operational alignment

Ideal Candidate Profile

Strong team leader who builds positive kitchen culture
Operationally disciplined and financially accountable
Comfortable taking full ownership of a focused concept
Collaborative and ego-free leadership style
Seeking long-term stability within a structured hospitality organization

JOB ID: 172182

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Charles Frede

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Additional Information

At Goodwin Recruiting, our clients seek qualified candidates, and that is what we deliver. A person’s age, gender, race, color, marital or family status, national origin, disability, religion, veteran status, sexual orientation, gender identity has no bearing on whether they are able to do the job. We evaluate the knowledge, skills, and abilities that meet the requirements of the position and aim to open doors and change lives. We work hard to identify a broad slate of candidates for each of our clients, with many hiring success stories to share.

Kalyn joined Goodwin Recruiting with over a decade of experience in operations, leadership, and hospitality management. She’s known for her values-driven approach, strong team-building skills, and commitment to excellence. Kalyn’s experience across industries - ranging from medical and construction to hospitality and finance - has made her highly effective in full-cycle recruiting.