Chef De Cuisine

Sage Hospitality•Wayzata, MN

25d•$80,000 - $100,000

About The Position

Lead the daily culinary operations of the restaurant by overseeing food preparation, execution, and team development while upholding the highest standards of quality, safety, and consistency. The Chef de Cuisine is responsible for translating the culinary vision into daily practice, balancing creativity with operational discipline, and fostering a professional, collaborative kitchen culture.They are an ambassador of happiness and hospitality for all guests and associates.

Requirements

High school diploma or equivalent required.
Minimum three years of experience as a Sous Chef or Chef de Cuisine in a high-volume or chef-driven kitchen.
Demonstrated success in food and labor cost management, inventory control, and P&L performance.
Must meet state and federal requirements for handling food and supervising kitchens.
Proficiency in a wide range of cooking techniques (e.g., sauté, grill, roasting, butchery, sauces).
Ability to create prep lists, schedules, ordering systems, and cost analysis.
Familiarity with kitchen inventory practices and ordering systems.
Proficiency with spreadsheets and restaurant management software for labor and inventory.
Ability to communicate clearly, respectfully, and effectively with staff and leadership.
Strong leadership, training, and team development skills.
Ability to lift, push, pull, and carry up to 50 lbs. regularly.
Frequent bending, kneeling, reaching, and handling during prep and service.
Mobility — full range of mobility with ability to travel up to 300 feet regularly during the shift.
Continuous standing and walking throughout the shift, particularly during service.
Ability to hear and respond to staff and operational cues in a noisy kitchen environment.
Ability to taste and evaluate food for quality standards.
Ability to perform multiple tasks simultaneously, follow instructions, and remain organized in a high-pressure environment.

Nice To Haves

A culinary degree or equivalent professional experience is preferred.
ServSafe (or other food safety) Manager certification required.

Responsibilities

Showcase an inherent desire to take care of others.
Lead daily kitchen operations including prep, service, scheduling, and cleanliness to ensure consistent execution and readiness.
Execute menus with precision, maintaining standards for quality, presentation, and taste.
Partner with the Executive Chef on menu development, recipe refinement, and seasonal updates.
Own back-of-house execution standards, ensuring food safety, sanitation, and regulatory compliance at all times.
Train, coach, and develop Sous Chefs, line cooks, and prep cooks through hands-on leadership and real-time feedback.
Manage food and labor costs through thoughtful scheduling, ordering, waste reduction, and inventory controls.
Taste and inspect food throughout service to ensure dishes meet established standards before leaving the kitchen.
Foster clear communication and collaboration between culinary and front-of-house associates.
Support hiring, onboarding, and performance development for back-of-house associates.
Address associate concerns professionally and promptly, modeling calm leadership under pressure.
Maintain organization, cleanliness, and safety across all kitchen areas.
Maintains a friendly, cheerful, and courteous demeanor at all times.
Exhibits a kind, welcoming, detail-oriented approach with a strong sense of urgency.
All other duties as assigned, requested or deemed necessary by management.