10 jobs found

Job DescriptionJob Description Chef De Cuisine - 60 to 70k Growing Restaurant Group Upscale Casual-Culinary Leader Omaha, Nebraska Are you an Chef De Cuisine passionate about your culinary skills? Our company is searching for an Chef De Cuisine to lead a polished culinary staff in the opening of a new, from scratch, modern American Grill concept in Iowa City, Iowa. The Chef De Cuisine will be involved in menu development of this new upscale casual restaurant, hire, train and develop their staff. apply today for our Iowa City, Iowa location. We employ hospitality professionals who are competitive, expect to win and can build sales. We are a great company for talented Culinary Professionals to make their mark! Don't miss this fresh, exciting and rewarding career opportunity as a Chef De Cuisine with a growing Omaha., Nebraska restaurant group. Title of Position -Chef De Cuisine Job Description: The Chef De Cuisine will lead a team full of culinary professionals, set high standards, and produce great tasting food, all while following strict food safety guidelines. Our Chef De Cuisine needs to be extremely motivated, hardworking, energetic, experienced and fully capable of leading a group of culinary experts. The right candidate will support the culinary development of their team to ensure menu items are executed with excellence all the time. Along with team building and motivating, the person in this position must be able to communicate effectively with vendors to obtain the freshest ingredients at the best prices possible, have the ability to perform cost analysis and have a firm understanding of P&L management. Benefits: Competitive Compensation Insurance Benefits 401(K) Paid Time Off Thorough and Ongoing Training Qualifications: The Chef De Cuisine must possess 3-5 years high-volume Kitchen Management experience Proven experience creating a safe work environment incorporating teamwork and professional development is necessary for the Chef De Cuisine The Chef De Cuisine must have proven success in controlling of costs associated with running a profitable business such as food, labor and beverage The ability to handle stress in a productive way is a must for the Chef De Cuisine The Chef De Cuisine will be involved in menu creation and development Apply Now - Chef De Cuisine in Omaha, Nebraska Salary $60-70k plus benefits and bonus If you would like to be considered for this position, email your resume to

Job DescriptionJob Description Summary/Objective To lead the culinary team at our vibrant brewery taproom, crafting exceptional food experiences that complement our award-winning craft beers. The Chef de Cuisine will innovate menus that celebrate local ingredients, drive customer satisfaction, and elevate our taproom as a destination for outstanding beer and food pairings. This role combines culinary excellence, operational leadership, and a passion for fostering a dynamic and collaborative kitchen environment. Core Values Big Grove only hires and retains people who exhibit our core values. Our Core Values are: Set the Tone Thirst for Improvement We Care Practice Candor Passion Driven You will be given a culture deck explaining these core values. The goal of our culture deck is to show you who we are as a company, and then you can decide if you personally align with us and are excited to begin a career here. Job Responsibilities Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Create raving fans of Big Grove through culinary experience through demand, creativity and quality Menu planning and development. Keep up on culinary trends and continually innovate and improve the menu offerings. Menu Costing and Pricing: Work with the Culinary Director, Executive Chef, and Store Director to determine menu prices by considering factors such as ingredient costs, labor expenses, and desired profit margins. Analyze menu performance and make adjustments as necessary. Inventory controls: Order appropriate inventory levels, monitor costs of products, reduce waste, keep accurate inventory records. Work as a leadership team to hit location goals and metrics; accountable for the financial performance of the Back of House. Food Safety and Sanitation: enforce strict adherence to food safety regulations and sanitation standards. Ensure proper storage, handling, and cooking of food, as well as cleanliness and maintenance of kitchen equipment and facilities. LMA. Create an environment for growth for yourself and those around you; responsible for developing the Back of House leadership team. Staff Training and Development: Provide guidance on cooking techniques, food preparation, and presentation. Conduct training and promote a culture of continuous learning and improvement. Accountable for Back of House scheduling that achieves labor cost goals On a daily basis- Ensure pre and post shift tasks are being completed by all to open and close restaurant in tip top condition Effectively manage the BOH team for the entirety of the employee cycle. Use performance tools tied to values with staff: Quarterly Conversations, Culture Builders, Annual Pay Reviews, PIPs, Write Ups, etc. Competencies Team focused approach Positive attitude Safety minded Advanced culinary skills High competency in kitchen math Detailed, Organized and Thorough Be a high performing Big Grove team member with ability to look at business as a whole, communicate with all people, collaborate with all departments, work to solve organizational problems, and accomplish goals. Contribute to and exemplify Big Grove values, vision, standards, and culture. Supervisory Responsibility Yes. Supervises all Back of The House staff. Works closely with Front of the House Leadership to ensure Big Grove is operative the best way possible. Work Environment This position operates in a hospitality/ brewery environment. This role routinely uses cleaning supplies, point of sale terminal systems and potentially dangerous equipment. Physical Demands Prolonged Standing and Movement: Ability to stand and move around the kitchen for extended periods, often exceeding 8 hours per shift. Lifting and Carrying: Frequently lift, move, or carry heavy objects such as pots, pans, food supplies, and kitchen equipment, typically weighing up to 50 pounds. Manual Dexterity: Skilled use of hands for cutting, chopping, plating, and other fine motor tasks essential in food preparation. Heat and Cold Exposure: Tolerance to working in hot, humid environments near ovens, stoves, and grills, as well as cold environments like walk-in refrigerators and freezers. Quick Reflexes and Agility: Ability to navigate quickly in a fast-paced environment, avoiding spills, sharp objects, and other hazards. Extended Focus and Stamina: Maintain concentration and energy throughout long shifts, including evenings, weekends, and holidays. Communication Clarity: Clear verbal communication with team members, often in a noisy and bustling kitchen. Flexibility and Physical Stamina: Adapt to repetitive motions, bending, reaching, and twisting as required by kitchen operations. Position Type and Expected Hours of Work This is a full-time position and hours of work/ days may vary from week to week. Schedules will be posted the week prior to allow time for employees to be informed of work requirements. The business is open 7 days a week during many day parts. Evening and weekends are a key requirement. Minimum of 40-45 hours per week, although the job may require more during certain events/times of the year. Travel None Preferred Education and Experience Culinary Leadership: 5+ years of experience in a leadership role within a professional kitchen, preferably as a Sous Chef or Chef de Cuisine. Menu Development: Proven ability to create innovative menus that align with a brewery or taproom's brand, showcasing expertise in beer and food pairings. High-Volume Operations: Experience managing high-volume kitchens, ensuring consistency and quality during peak service times. Team Management: Demonstrated success in recruiting, training, and mentoring kitchen staff, fostering a positive and collaborative work environment. Cost and Inventory Control: Strong understanding of food costing, inventory management, and maintaining budgetary targets. Culinary Expertise: Mastery of diverse cooking techniques, seasonal menu planning, and working with locally sourced ingredients. Health and Safety Compliance: In-depth knowledge of food safety regulations, sanitation standards, and kitchen safety protocols. Adaptability: Experience thriving in a fast-paced, dynamic environment, with the ability to pivot quickly when needed. Culinary Education: Formal culinary training or certification preferred, though equivalent professional experience will be considered. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

TITLE: Executive Chef / Chef de Cuisine LOCATION: Dallas, TX (Uptown) CONCEPT: High-volume, upscale casual Italian REPORTS TO: Owner/Operator SUMMARY Our client is seeking a hands-on Executive Chef / Chef de Cuisine to lead the kitchen at a high-performing, family-owned Italian restaurant with a strong reputation and elite clientele. This is not a desk-based executive role-we are looking for a working chef who thrives on the line, leads by example, and brings discipline, consistency, and excellence to every service. This role offers significant growth opportunity, including potential leadership expansion, multi-unit involvement, or future partnership for the right candidate. RESPONSIBILITIES Kitchen Leadership & Operations: Lead all back-of-house operations with a hands-on, lead-from-the-front approach Work all stations as needed, especially during high-volume service (200-300 covers) Ensure consistent execution of all menu items to restaurant standards Maintain strong kitchen discipline, urgency, and teamwork during service Step in seamlessly during staffing shortages or high-pressure situations Team Development & Management: Train, mentor, and develop line cooks and prep staff into high-performing team members Enforce accountability, work ethic, and professional behavior across the team Assist in hiring, onboarding, scheduling, and performance management Build a culture of respect, urgency, and pride in craft Quality Control & Culinary Execution: Maintain strict standards for authentic Italian cuisine Oversee preparation and execution of Fresh pasta, Pizza (dough, fermentation, baking techniques), Sauces and traditional Italian dishes Ensure food quality, consistency, and presentation meets brand reputation Conduct line checks, tastings, and quality audits daily Inventory, Cost & Compliance Management Manage food cost, waste, and inventory levels Control purchasing and vendor relationships Maintain health, safety, and sanitation standards (local Dallas regulations) Ensure kitchen efficiency and profitability QUALIFICATIONS Experience: 5+ years in a leadership kitchen role (Sous Chef, Chef de Cuisine, or Executive Chef) Experience in high-volume, upscale casual or fine dining Italian restaurants Proven ability to run a full kitchen independently Technical Culinary Skills: Strong foundation in authentic Italian cooking techniques - pasta making (handmade & extruded), pizza production (dough fermentation, oven handling), sauce development and regional Italian cuisine Ability to execute under pressure with speed and consistency Leadership & Operational Skills Lead by example on the line Manage multiple stations during peak service Recruit, train, and retain team members Strong problem-solving and decision-making skills under pressure High standards for cleanliness, organization, and structure Performance Expectations Comfortable working long hours in a physically demanding environment Willing to step into any role necessary for team success Strong work ethic, reliability, and accountability Preferred Qualifications Experience opening or scaling restaurants Experience working with high-profile or VIP clientele Bilingual (English/Spanish) preferred in Dallas market Culinary school training COMPENSATION & BENEFITS Competitive salary (based on experience and Dallas market) Performance-based bonuses (potential) Growth opportunities including multi-unit leadership Stable, family-run environment with strong reputation EQUAL OPPORTUNITY EMPLOYER Employment Type: Full Time Years Experience: 5 - 10 years Salary: $65,000 - $75,000 Annual Bonus/Commission: No

Chef de Cuisine Are you tired of paying high rent, taxes, and long commutes if you are in NYC, Chicago? Then join our team at Dilworth Tasting Room! An Amazing Sommelier and Chef and Mixologist inspired restaurant with a Globally themed menu focused on highly creative small plates in Charlotte, North Carolina. We are a neighborhood/ community-focused establishment with 3 locations and growing restaurant that offers craft cocktails, an extensive wine list, and a chef-driven menu in a luxurious yet relaxed setting. As a Chef de Cuisine, you will have the opportunity to showcase your culinary skills and creativity in a dynamic and supportive environment. We are looking for a CDC that can bring their game and show off in a City eager for talented/ creative Culinary Artists Charlotte is booming so bring your skills! Daily Responsibilities: Menu planning and development Being creative with menu items Meeting with local vendors, suppliers, farmers to ensure best products are sourced and utilized Ensuring food quality and consistency Managing kitchen operations Controlling food costs and inventory Maintaining high standards of sanitation and safety Required Skills: Experience in culinary arts Strong knowledge of food handling and preparation Proficiency in kitchen and labor cost management Ability to work in a fast-paced, casual dining environment Knowledge of food and beverage management Nice to Have Skills: Experience in catering ServSafe Certified Knowledge of Hazard Analysis & Critical Control Point (HACCP) Salary and Benefits: Minimum Salary: $69,000.00 Maximum Salary: $79,000.00 Health Insurance Dental Insurance Vision Insurance Vacation Leave Paid Time Off Company Information: Dilworth Tasting Room, wine bar & Mediterranean-inspired small plates restaurant in Charlotte, North Carolina. A Lively wine bar and cocktail lounge with sharable plates and a community style vibe, that elevates the dining scene offering craft cocktails, extensive wine list and a chef-driven menu in a luxurious yet relaxed setting. Accolades: Eater Award, Wine Spectator Best of Award, BOB (NC Best of the Best) Awards DEI Statement: We are committed to creating a diverse, equitable, and inclusive workplace where all employees feel valued and respected. EEO Statement: We are an equal opportunity employer and do not discriminate on the basis of race, color, religion, sex, national origin, age, disability, or any other characteristic protected by law. Employment Type: Full Time Salary: $69,000 - $79,000 Annual Bonus/Commission: No