Chef de Cuisine
About The Position
Lapper Kitchen + Sports Bar is seeking an accomplished and passionate Chef de Cuisine to lead the culinary vision and daily kitchen operations. This role requires a strong, hands-on leader with a creative approach to menu development, a commitment to quality and consistency, and the ability to inspire and develop a high-performing culinary team. The ideal candidate balances elevated food execution with the energy and pace of a vibrant sports bar environment. Salary $85,000 annually Proven experience as a Chef de Cuisine, Executive Sous Chef, or comparable leadership role. Demonstrated strength in leadership, team development, and kitchen organization. Strong creativity in menu development with the ability to execute consistently in a high-volume setting. Solid understanding of food cost controls, labor management, and operational efficiency. Passion for food, hospitality, and delivering exceptional guest experiences. Current food safety certification (or ability to obtain).
Requirements
- Able to work flexible hours and days.
- Two year culinary arts degree required.
- Minimum of three years related experience.
- Knowledge of food safety, sanitation, food products, and food service equipment.
- Previous experience maintaining professional and respectful work relationships.
- Ability to lift up to 50 lbs, stand, walk and stand through out the day.
Nice To Haves
- Three to five years of Supervisory experience preferred.
Responsibilities
- Provide strong culinary leadership and direction to all kitchen team members, fostering a culture of professionalism, accountability, and teamwork.
- Develop, execute, and evolve creative, high-quality menus that align with the Lapper brand and guest expectations.
- Ensure consistent execution of recipes, presentation standards, and food quality across all services.
- Oversee daily kitchen operations, including scheduling, prep, service execution, and sanitation standards.
- Manage food and labor costs, inventory, purchasing, and waste control to meet financial objectives.
- Maintain strict adherence to food safety, health department regulations, and company policies.
- Collaborate with management on specials, events, promotions, and seasonal offerings.
- Train, mentor, and develop culinary staff, supporting growth and long-term retention
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
Number of Employees
51-100 employees
