Chef De Cuisine; upscale Mexican Concept

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Job Summary: New upscale Mexican Restaurant in San Antonio. The Chef de Cuisine will lead the culinary operations at our three-meal upscale scratch Mexican restaurant by providing memorable experiences aligned with Forbes 4 or 5-Star standards. This role requires a progressive leader with excellent culinary skills and operational consistency. The potential candidate will develop and coach an elite team while driving new ideas and delivering unparalleled standards.

Job Responsibilities:

• Oversee all culinary operations, from menu innovation to preparation, & execution.
• Uphold uncompromising standards of flavor, presentation, and consistency aligned with Forbes 4–5-Star expectations.
• Inspire, coach, and develop the culinary team to cultivate teamwork, growth, and excellence.
• Collaborate closely with the Executive Chef on seasonal menu design, cost analysis, and sourcing of premium, sustainable products.
• Manage food and labor budgets, oversee inventory, and drive P&L results to meet financial objectives.
• Ensure full adherence to health codes, safety protocols, and sanitation best practices.
• Partner with Food & Beverage leaders to deliver seamless service.
• Contribute to pre‑opening efforts, including SOP creation, training guides, and culinary service standards.
• Represent the kitchen at tastings, promotional events, and media opportunities as needed.
• Work the line when required, maintaining hands‑on presence in daily service.
• Carry out additional responsibilities as directed by leadership.

Qualifications:

• At least 5 years of progressive culinary management, with 2+ years as Chef de Cuisine or equivalent in a Forbes 4–5 Star business. Michelin, or James Beard caliber environment are highly preferred but not mandatory.
• Formal culinary education or certification strongly valued.
• Current Food Manager Certification required.
• Demonstrated success overseeing upscale or fine dining.
• Strong financial literacy with proven P&L management skills.
• Expertise in culinary fundamentals, modern plating, and menu development.
• Ability to excel in dynamic, high‑volume, or pre‑opening luxury setting.
• Must be able to stand and work actively for 8–10 hours per day.

Compensation & Benefits:

• Industry leading competitive base salary with performance-based bonus plan.
• Medical, dental, and vision insurance.
• Company-paid short-term and long-term disability.
• 401(k) with employer match.
• Paid Time Off (PTO).
• Hotel travel discounts.
• Team Member Assistance Program.

Apply here or reach out directly to me at egromacki@goodwinrecruiting.com

JOB ID: 169019

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Ed Gromacki

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