Chef de Cuisine – Restaurant Kitchen Manager

About the role

The restaurant is seeking a Chef de Cuisine to lead its kitchen operations, ensure high culinary standards, and drive guest satisfaction. You will combine hands‑on cooking with team leadership, overseeing menu creation, purchasing, and budgeting.

Key responsibilities

• Supervise daily kitchen shift operations and enforce Food & Beverage policies.
• Develop, design, and test new menu items and seasonal dishes.
• Plan food quantities, manage plating requirements, and control inventory.
• Maintain sanitation, food safety, and proper storage standards.
• Prepare and cook a wide range of dishes for regular service and special events.
• Monitor quality of raw and cooked products, ensuring presentation and flavor meet standards.
• Communicate production needs to key personnel and estimate daily output.

Required profile

• High school diploma or GED with at least 4 years of culinary experience, OR a 2‑year degree in Culinary Arts/Hotel Management with 2 years of experience.
• Strong knowledge of food safety regulations and proper temperature control.
• Ability to lead, train, and motivate kitchen staff.
• Excellent organizational and budgeting skills.

Required skills

What we offer

• Full‑time, on‑site position in a modern restaurant setting.
• Opportunities for professional growth and culinary creativity.
• Competitive compensation aligned with experience.