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Chef de Cuisine

We are seeking a talented, hands-on Chef de Cuisine to lead culinary operations across two unique concepts within the same property. This is an excellent opportunity for a chef who is passionate about upscale food, developing people, and building a collaborative kitchen culture.

CDC Benefits & Compensation

Compensation: $65,000–$75,000 annually

Schedule: 5 days/week, approximately 10-hour shifts

Benefits: Medical, Dental & Vision; 15 days PTO in the first year

CDC Requirements & Qualifications

• 5–10 years of progressive culinary leadership experience
• Proven experience leading a restaurant kitchen or culinary operation
• Strong culinary technique and passion for upscale cooking
• Hands-on chef who is comfortable working the line and leading by example
• Experience with hiring, training, developing, and scheduling culinary teams
• Strong understanding of food and labor costs
• Positive, collaborative, and respectful leadership style

CDC Preferred Background & Skills

• Experience with catering, private dining, events, or multiple kitchens/concepts
• Background with independent upscale or chef-driven restaurant groups
• Experience leading teams across multiple outlets or culinary operations
• Wood-fired cooking experience is a plus
• Creative, adaptable, and passionate about continuing to learn and develop
• Strong communication and team-building skills

CDC Day-to-Day Responsibilities

• Lead daily culinary operations across restaurant and event kitchens
• Work hands-on during prep and service while maintaining high culinary standards
• Train, coach, and develop culinary team members
• Create schedules and ensure appropriate staffing and cross-training
• Monitor food and labor costs and take corrective action when needed
• Collaborate with the GM, ownership, and culinary leadership on execution, events, tastings, and menu initiatives
• Foster a positive kitchen culture built around kindness, respect, accountability, and teamwork

JOB ID: 180994

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Andrew Busby

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