Chef de Cuisine

Join a legendary, high-volume fine dining destination with deep culinary roots, a rich history of hospitality excellence, and a reputation for delivering exceptional guest experiences. This leadership opportunity is ideal for an accomplished culinary professional who thrives in traditional fine dining environments, values mentorship and team culture, and has a passion for elevated Southern cuisine.

Chef de Cuisine Benefits

• Competitive salary commensurate with experience
• Comprehensive health, dental, vision, and life insurance benefits
• Paid time off (PTO)
• Opportunity to lead within an iconic, multi-generational hospitality organization
• Long-term career growth with a stable, family-oriented leadership team

Chef de Cuisine Qualifications

• Minimum of 5 years of experience as an Executive Chef or Executive Sous Chef in upscale or fine dining environments
• Proven leadership experience within operations generating $8M+ in annual revenue
• Strong appreciation for traditional fine dining service standards and elevated Southern cuisine
• Culinary degree or advanced culinary certification preferred
• Proficiency with Microsoft Office applications and restaurant management software platforms
• Exceptional communication, coaching, team-building, and organizational skills
• Ability to manage multiple priorities in a fast-paced, high-volume environment
• Bilingual communication skills are a plus

Chef de Cuisine Responsibilities

• Support the Executive Chef in overseeing all daily culinary operations, including hot line, cold line, pastry, stewarding, expo, and production teams
• Lead, mentor, and develop Sous Chefs and kitchen staff through training, performance management, scheduling, and ongoing coaching
• Maintain the highest standards of food quality, consistency, presentation, sanitation, and guest satisfaction
• Manage labor deployment, staffing levels, food costs, inventory, purchasing, and operational efficiencies
• Conduct recipe development, food tastings, quality control reviews, and implementation of culinary standards
• Collaborate with banquet, sales, and operations teams to execute events, tastings, and special functions successfully
• Review event orders and production plans to ensure flawless execution and adherence to presentation standards
• Oversee creation and maintenance of recipes, operating procedures, and training materials
• Ensure compliance with all health, safety, sanitation, and food handling regulations
• Monitor kitchen equipment maintenance, recommend capital improvements, and coordinate repairs as needed
• Participate in weekly operational meetings and contribute to menu development and culinary innovation
• Foster a positive, professional culture built on teamwork, accountability, and excellence