Reports To
Executive Chef
Position Type
Full-Time
Schedule Expectations
The Chef de Cuisine is expected to work a flexible schedule that includes evenings, weekends, holidays, and major events. This role requires a visible presence in the kitchen during peak service periods and the ability to lead the operation in a fast-paced, high-volume environment.
About the Opportunity
We are seeking an experienced and driven Chef de Cuisine to help lead the culinary program for one of Cleveland's most anticipated upscale dining concepts.
This individual will serve as the operational anchor of the kitchen, responsible for executing the culinary vision established by the Executive Chef while ensuring exceptional food quality, consistency, profitability, and team performance. The Chef de Cuisine will oversee daily kitchen operations, lead and develop the culinary team, maintain rigorous food and safety standards, and drive operational excellence across all aspects of the back-of-house.
The ideal candidate possesses a passion for hospitality, a deep understanding of fine dining and steakhouse cuisine, strong leadership skills, and the business acumen necessary to operate a highly successful restaurant kitchen.
Position Overview
The Chef de Cuisine will be responsible for the day-to-day management of kitchen operations and will play a key leadership role in maintaining culinary standards, controlling costs, developing team members, and ensuring flawless execution of the guest experience.
This role requires an individual who can balance creativity and craftsmanship with operational discipline, team leadership, and financial accountability.
Main Duties & Responsibilities
Culinary Leadership & Execution
- Execute the culinary vision established by the Executive Chef with consistency and precision.
- Lead all daily kitchen operations and service execution.
- Ensure all menu items are prepared, plated, and presented according to established standards.
- Maintain exceptional food quality, consistency, and guest satisfaction.
- Oversee recipe adherence, portion controls, and product specifications.
- Monitor service execution and proactively address quality or operational issues.
- Assist with menu development, seasonal offerings, special events, and chef-driven experiences.
Team Leadership & Development
- Lead, mentor, coach, and develop culinary team members at all levels.
- Create a culture of accountability, professionalism, teamwork, and hospitality.
- Conduct ongoing training to improve culinary techniques, station execution, and kitchen efficiency.
- Assist in recruiting, interviewing, hiring, and onboarding culinary talent.
- Manage scheduling, performance management, coaching conversations, and employee development.
- Foster a positive and high-performing work environment focused on excellence and growth.
Financial & Operational Management
- Manage labor costs through effective scheduling and staffing practices.
- Monitor food cost performance and implement strategies to maximize profitability.
- Oversee inventory management, ordering, receiving, and product utilization.
- Minimize waste through proper forecasting, portion control, and inventory procedures.
- Analyze kitchen performance metrics and identify opportunities for operational improvement.
- Partner with leadership to achieve financial and operational goals.
Food Safety & Compliance
- Maintain strict adherence to food safety, sanitation, and health department standards.
- Ensure compliance with all local, state, and federal regulations.
- Conduct regular inspections of kitchen cleanliness, equipment, and food handling practices.
- Maintain proper documentation related to food safety and operational compliance.
- Ensure all team members understand and follow food safety procedures.
Collaboration & Hospitality
- Partner closely with front-of-house leadership to ensure a seamless guest experience.
- Collaborate with culinary and operations leadership on special events, wine dinners, private dining experiences, and seasonal activations.
- Support a hospitality-first culture that places equal emphasis on food quality and guest satisfaction.
- Maintain open communication across departments to drive operational success.
Key Performance Indicators
- Food cost percentage maintained within target range.
- Labor cost percentage maintained within budget.
- Guest satisfaction and food quality scores.
- Kitchen productivity and ticket times.
- Inventory accuracy and waste reduction.
- Health department and food safety compliance.
- Employee retention and team development.
- Consistency of menu execution and service standards.
Qualifications & Skills
Experience
- 3–5 years of experience as a Chef de Cuisine, Executive Sous Chef, or similar leadership role within a high-volume, fine-dining environment.
- Upscale steakhouse experience strongly preferred.
- Experience leading teams in restaurants generating significant food and beverage volume preferred.
Culinary Expertise
- Mastery of classic and modern culinary techniques.
- Strong knowledge of premium proteins, steakhouse preparation methods, and high-end food execution.
- Experience with whole-muscle butchery, dry-aging programs, high-temperature broiler operations, and upscale plating techniques.
- Ability to maintain consistency while executing at high volume.
Business Acumen
- Strong understanding of restaurant financial metrics and kitchen economics.
- Experience managing food costs, labor costs, inventory controls, purchasing, and vendor relationships.
- Familiarity with inventory management systems, scheduling platforms, and restaurant reporting tools.
- Ability to analyze P&L performance and identify opportunities for improvement.
Leadership Skills
- Exceptional communication, organization, and problem-solving abilities.
- Proven ability to build, motivate, and retain high-performing teams.
- Strong coaching and conflict-resolution skills.
- Ability to lead calmly and effectively during high-volume service periods.
Certifications
- Valid ServSafe Manager Certification required.
- Additional culinary certifications are a plus.
Schedule Flexibility
- Ability to work days, evenings, weekends, holidays, and special events as business demands require.
Success in This Role Looks Like
- The culinary team consistently delivers exceptional food quality and execution.
- Guests leave impressed by both the quality and consistency of the dining experience.
- Food and labor costs remain within established targets.
- The kitchen operates efficiently, safely, and profitably.
- Team members are engaged, developed, and committed to the success of the operation.
- Culinary standards remain uncompromising even during high-volume service periods.
- The Chef de Cuisine is viewed as a trusted leader, mentor, and operational partner within the organization.
Benefits:
- Food provided
- Paid time off
Work Location: In person
