Chef de Cuisine – Lead Kitchen Operations

About the role

The Chef de Cuisine will lead daily culinary operations, ensuring top‑quality food, consistent service, and a safe, efficient kitchen environment. Reporting to the Executive Sous Chef and aligning with the Culinary Director’s vision, you will be the hands‑on leader during service periods.

Key responsibilities

• Manage and oversee daily kitchen production and service operations.
• Ensure menu items are prepared and presented according to recipes, specifications, and quality standards.
• Supervise and mentor Sous Chefs, Lead Cooks, Line Cooks, Prep Cooks, and Stewarding team members.
• Maintain sanitation standards and compliance with all food safety regulations.
• Assist with inventory management, ordering, receiving, and product rotation.
• Collaborate with front‑of‑house leadership to deliver a seamless guest experience.

Required profile

• Proven experience leading a kitchen team in a high‑volume hospitality setting.
• Strong knowledge of food safety, sanitation, and kitchen hygiene standards.
• Ability to train, develop, and motivate culinary staff.
• Excellent organizational and communication skills.

Required skills

What we offer

• Opportunity to work within a dynamic culinary team.
• Professional development and mentorship from senior culinary leaders.
• Competitive compensation and benefits package.