Chef De Cuisine

The Chef de Cuisine will lead the culinary operation for a steakhouse concept, guiding menu development, kitchen execution, and team performance. Reporting to the General Manager while maintaining independent kitchen leadership, this role will oversee a medium-sized kitchen team, uphold quality and food-safety standards, manage costs and inventory, and coordinate seamless restaurant service. Occasional supplier visits may be required.

Responsibilities

• Plan menus aligned with the steakhouse concept.
• Develop and refine recipes for restaurant dining.
• Direct food preparation and kitchen execution.
• Supervise and coordinate the medium-sized kitchen team.
• Maintain food quality, presentation, and consistency.
• Ensure compliance with food-safety standards.
• Manage inventory and control food costs.
• Train kitchen staff and coordinate service operations.
• Conduct occasional supplier visits.

Preferred Qualifications

• 2+ years of experience in professional kitchen operations.