Chef de Cuisine

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 propertys 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