Chef de Cuisine

3 years

We are seeking an experienced and passionate Executive Sous Chef / Chef de Cuisine to join our leadership team. This role is critical in overseeing kitchen operations, driving culinary excellence, and ensuring consistency across high-volume, high-standard environments whether in a renowned fine-dining setting or a multi-outlet hotel operation.

The ideal candidate combines culinary creativity with strong leadership , thrives under pressure, and understands how to balance innovation with consistency.

• Lead daily back-of-house operations, ensuring flawless execution of service

• Partner with the Executive Chef or Culinary Director to design and implement seasonal menus

• Uphold culinary standards of excellence, with attention to detail, presentation, and flavor profiles

• Manage and mentor a diverse culinary team, fostering growth and accountability

• Oversee scheduling, training, and performance management for BOH staff

• Ensure compliance with health, safety, and sanitation standards at all times

• Drive efficiency in food costing, inventory, and waste management

• Collaborate with FOH leaders to create seamless guest experiences

• Support banquets, private dining, and multi-unit outlets as needed

• 5+ years of progressive culinary leadership experience (fine dining, luxury hotels, or multi-unit operations preferred)

• Strong background in high-volume, scratch kitchens

• Proven ability to lead, train, and inspire diverse teams

• Solid understanding of cost control, inventory systems, and BOH administration

• Excellent communication and organizational skills

• Passion for hospitality and delivering exceptional guest experiences

• Flexible schedule, including evenings, weekends, and holidays as required

• Competitive salary + benefits

• Growth opportunities within a prestigious hospitality group

• The chance to work in a high-profile, iconic environment with a talented team

Compensation: Salary ($85,000.00 - $110,000.00)

Benefits & Perks: Health Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses

Ability to Work Under Pressure

Menu Design and Implementation

Mentoring and Training Skills

Scheduling and Performance Management

Collaboration With Front of House Leaders

Support for Banquets and Private Dining

Experience in Luxury Hospitality

Understanding of Scratch Cooking

Inspiration and Motivation of Team Members

Flexibility in work schedule

Attention to Culinary Standards

Problem Solving Skills

Creativity in Culinary Presentation

Efficiency in Kitchen Operations

Commitment to Quality Service

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