Chef de Cuisine - Farmhouse Inn

Farmhouse Inn•Forestville, CA

2d•$100,000•Onsite

About The Position

Farmhouse Inn’s culinary program is rooted in Sonoma County’s rich agricultural landscape, elevated hospitality, and refined guest experiences. The Chef de Cuisine plays a critical leadership role in supporting the execution of the culinary vision at Farmhouse Inn. This position partners closely with the Executive Chef to lead daily kitchen operations, uphold luxury culinary standards, mentor culinary talent, and ensure consistent execution of exceptional guest experiences. The role blends operational discipline with culinary creativity and requires a hands-on leader who thrives in a high-performance environment. Position Overview The Chef de Cuisine is responsible for overseeing day-to-day culinary operations while ensuring consistency, quality, and operational excellence across all dining experiences. This role serves as a key operational leader in the kitchen and acts as an extension of the Executive Chef by driving execution, team development, financial discipline, and culinary innovation. The ideal candidate is passionate about ingredient-driven cuisine, luxury hospitality, seasonal menus, and team leadership while maintaining the highest standards of professionalism and culinary excellence.

Requirements

5+ years of progressive culinary leadership experience, including leadership experience in upscale or luxury dining environments
Strong background in seasonal, ingredient-driven cuisine and refined culinary techniques
Experience leading high-volume and high-expectation kitchen operations
Demonstrated understanding of food cost management, labor controls, and operational systems
Strong leadership, communication, organizational, and coaching skills
Passion for hospitality, mentorship, and culinary innovation
Must comply with all California food safety, wage and hour, and employment regulations
Ability to stand for extended periods and work in a physically demanding kitchen environment
Ability to lift and carry kitchen products and equipment as needed
Commitment to maintaining a safe, respectful, and inclusive workplace aligned with California employment laws

Nice To Haves

Wine knowledge and understanding of food and wine pairing preferred
Culinary degree or equivalent professional experience preferred

Responsibilities

Lead daily kitchen operations and service execution for Farmhouse Inn
Ensure consistency, quality, and presentation standards are maintained at all times
Support menu development, recipe standardization, and seasonal culinary innovation
Maintain a strong understanding of coastal European and wine country-inspired cuisine
Ensure all dishes reflect the standards and vision established by the Executive Chef
Assist with private dining, events, tastings, and special culinary experiences
Oversee kitchen staffing, scheduling, prep execution, and service readiness
Ensure compliance with all health, sanitation, and food safety standards, including California regulations
Maintain cleanliness, organization, and operational discipline throughout all kitchen areas
Partner closely with front-of-house leadership to ensure seamless guest experiences
Monitor product quality, waste reduction, and kitchen efficiency initiatives
Support management of food cost, labor cost, and kitchen operating expenses
Assist with inventory management, ordering, receiving, and vendor communication
Monitor waste and implement cost-conscious operational practices
Participate in forecasting, budgeting, and operational planning initiatives
Train, mentor, and develop culinary team members at all levels
Conduct coaching conversations, performance feedback, and accountability discussions
Create a culture of urgency, professionalism, and culinary excellence
Lead by example through hands-on involvement during prep and service
Support succession planning and growth opportunities within the culinary team
Ensure every culinary experience reflects luxury hospitality standards
Engage with guests when appropriate to enhance the dining experience
Participate in tastings, special events, and culinary activations
Continuously evaluate kitchen performance and guest feedback to improve execution