Chef de Cuisine - North Fork Table & Inn

JF Restaurants•Southold, NY

73d•$90,000 - $100,000•Onsite

About The Position

Nestled in the heart of Long Island Wine Country, North Fork Table & Inn is an East End institution celebrated for showcasing the extraordinary bounty of Long Island's farms, vineyards, and waterways. Housed in a beautifully restored historic countryside home, North Fork Table & Inn offers refined New American cuisine rooted in seasonality, sustainability, and exceptional hospitality. Under the leadership of Michelin-starred Chef John Fraser, the restaurant has been thoughtfully reimagined while remaining true to the farm-to-table philosophy established by its founders. The property also features the beloved North Fork Food Truck, serving fresh, seasonal fare in the picturesque garden and picnic grounds. We are seeking an experienced, passionate, and highly organized Chef de Cuisine to lead the culinary team and help shape the next chapter of one of Long Island's premier dining destinations. The Chef de Cuisine serves as the senior culinary leader for North Fork Table & Inn, overseeing all day-to-day kitchen operations while partnering closely with the Executive Chef to deliver exceptional dining experiences. This role is responsible for maintaining the highest culinary standards, developing and mentoring a talented kitchen team, driving financial performance, and fostering a culture of excellence, collaboration, and continuous improvement. This is an ideal opportunity for a chef who thrives in a seasonal, ingredient-driven environment and enjoys leading a high-performing team dedicated to exceptional hospitality.

Requirements

3+ years of progressive culinary leadership experience, including experience as a Chef de Cuisine or similar role in an upscale, luxury, or fine dining environment.
Passion for seasonal, locally sourced cuisine and a commitment to culinary excellence.
Strong leadership skills with a proven ability to motivate, coach, and develop teams.
Experience managing food cost, labor budgets, purchasing, and inventory.
Excellent organizational, communication, and problem-solving abilities.
Ability to thrive in a fast-paced, service-driven environment while maintaining exceptional attention to detail.
Knowledge of HACCP principles and food safety regulations.
Current Certified Food Protection Manager certification or ability to obtain certification as required.

Responsibilities

Lead all aspects of daily kitchen operations, ensuring outstanding food quality, consistency, and execution.
Inspire, mentor, and develop Sous Chefs and culinary team members through hands-on leadership and coaching.
Maintain an active presence during service, leading by example and ensuring flawless execution.
Partner with the Corporate Chef Team on seasonal menu development, recipe refinement, and culinary innovation.
Manage purchasing, inventory, food cost, labor, and overall kitchen financial performance.
Build strong relationships with local farmers, fishermen, artisans, and purveyors to support our farm-to-table philosophy.
Maintain the highest standards of cleanliness, organization, food safety, and Department of Health compliance.
Recruit, onboard, train, and develop culinary talent while fostering an engaging and accountable workplace culture.
Collaborate closely with Front of House leadership to create memorable guest experiences.