Chef de Cuisine
Description:
Job Description
The Chef de Cuisine leads the culinary operations of a boutique, farm-to-table restaurant, emphasizing seasonality, locality, and creativity. This role requires a hands-on leader passionate about developing teams, building relationships with local purveyors, and curating an exceptional dining experience that reflects the property’s sense of place.
Responsibilities
Oversee daily kitchen operations, ensuring consistency, quality, and efficiency across all meal periods.
Collaborate with local farmers, foragers, and purveyors to source peak-season ingredients and develop seasonal menus.
Create, test, and implement menus that highlight regional ingredients and culinary innovation.
Manage, train, and mentor culinary staff, fostering a culture of respect, learning, and accountability.
Maintain labor and food cost targets through effective scheduling, portion control, and waste reduction.
Ensure compliance with all food safety, sanitation, and health standards.
Work closely with the General Manager and front-of-house leadership to ensure seamless service and communication.
Participate in strategic planning for special events, tasting menus, and community-driven culinary initiatives.
Oversee ordering, inventory, and vendor relationships to ensure freshness, cost control, and sustainability.
Maintain a visible presence in the kitchen and dining areas, engaging with guests and representing the culinary vision.
Support an environment that encourages creativity, collaboration, and continual improvement.
Qualifications
Minimum 5 years of culinary leadership experience, ideally in a boutique hotel or farm-to-table concept.
Proven record of developing teams and executing high-quality, seasonal cuisine.
Strong financial acumen with experience in cost management and kitchen operations.
Knowledge of sustainable sourcing and local food systems.
Excellent communication, organization, and leadership skills.
Culinary degree or equivalent professional experience preferred.
Full-time