Chef de Cuisine

Naked Farmer Careers•Fort Lauderdale, FL

27d•Onsite

About The Position

Naked Farmer is seeking a dedicated and motivated Chef de Cuisine to lead the culinary team in their new Fort Lauderdale location, opening in 2026. This role involves establishing a strong culture, delivering exceptional hospitality, and contributing to the company's mission of building a better food system. As Chef de Cuisine, you will manage and guide the kitchen team, ensuring an efficient and positive work environment. You will balance culinary excellence with operational savvy, maintain strong relationships with suppliers, oversee daily kitchen operations, and ensure adherence to sanitation standards and equipment maintenance. Responsibilities include supervising food preparation, menu planning, staffing, and ensuring smooth operation of all kitchen stations.

Requirements

A minimum of 2 years' experience leading a culinary team in a high-volume setting.
A deep passion for quality food and a desire to constantly improve.
Strong culinary expertise with a willingness to learn and adapt.
A proven work ethic and the ability to perform the job's physical demands, such as lifting up to 50 pounds.
A collaborative spirit and readiness to contribute as needed.
Respect and appreciation for your team and a commitment to fostering a positive work environment.
Exceptional communication skills.
A vision for mentoring and developing chefs into future restaurant leaders.
Reliability and a consistent performance record.
Adaptable interpersonal skills and the ability to meet new challenges with agility.
An unwavering attention to detail.

Responsibilities

Cultivate a kitchen culture that embodies best practices and standards, inspiring the team.
Lead and mentor chef trainees, setting an example of culinary expertise and positivity.
Guarantee the quality and presentation of food across all channels (dine-in, pick-up, delivery).
Act as the go-to resource for kitchen staff on recipes, preparation, and food quality.
Manage the receipt and quality control of fresh ingredients from farm partners, and oversee inventory, supplies, and quality assurance.
Organize prep lists and collaborate with the Chef Operator on food inventory and ordering.
Set up the team for success on each service by managing the deployment board and prep schedules.
Perform line checks, assess food readiness, anticipate needs, and manage potential waste.
Ensure all tasks are completed with timeliness and a focus on safety.
Introduce and test food preparation techniques that enhance kitchen efficiency.
Uphold stringent kitchen operations, including storage, labeling, preparation, and safety protocols, ensuring compliance with health standards.
Lead in placing orders and managing kitchen facilities.
Collaborate with the Chef Operator on labor and food costs.
Grow the kitchen team through recruitment, training, performance management, mentorship, and disciplinary procedures.