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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