Chef De Cuisine

Menus and Venues•Wayland, MA

21h•Onsite

About The Position

Terrain Cafe is a chef-driven garden-to-table destination defined by a commitment to technical discipline and product pride. We prioritize the marriage of high-caliber products with exacting execution. Our philosophy is built on the belief that great food is crafted with purpose by a team that takes pride in every component. We are seeking an Chef de Cuisine to lead our fifth location. This role manages a high-performance scratch kitchen supporting a la carte dining. Success in this role requires a relentless focus on maintaining standards through every service and the ability to lead a management team that executes with intention.

Requirements

Proven track record of success as a Chef de Cuisine or Sous Chef in a fast-paced environment.
Expert proficiency with industrial kitchen technology and specialized culinary tools.
Advanced mastery of classical and contemporary culinary, pastry, and baking techniques.
Exceptional leadership and personnel management capabilities.
Resilience and composure when managing high-pressure situations and complex logistics.
Superior organizational and time-management skills.
Continuous commitment to professional development and staying abreast of industry trends.
Comprehensive understanding of global food safety standards and HACCP principles.
Must be able to bend, stoop, and be in a standing position for long periods of time (up to 10 hours per day)
Must be able to lift and carry up to 50 lbs.

Nice To Haves

Degree in Culinary Arts or equivalent professional certification highly preferred.

Responsibilities

Manage full-scale kitchen operations, ensuring all equipment and stations meet rigorous professional standards.
Oversee recipe execution and ingredient procurement to maintain consistent quality and flavor profiles.
Direct high-volume service with precision, prioritizing speed without compromising excellence.
Lead and mentor kitchen staff, delegating responsibilities to optimize workflow and team performance.
Collaborate with front-of-house teams to articulate daily specials and seasonal menu highlights.
Uphold impeccable plating standards to ensure every dish is visually stunning and brand-aligned.
Supervise and develop line cooks, providing hands-on training to elevate technical skills.
Adapt recipes to accommodate diverse dietary requirements and bespoke guest requests.
Optimize inventory management and supply chain logistics to control costs and minimize waste.
Enforce strict quality control protocols for all incoming produce and pantry items.
Drive culinary innovation by experimenting with global trends and non-traditional ingredients.
Ensure absolute compliance with health, safety, and sanitation regulations at all times.