CDC - 5Church Midtown
About The Position
The Chef de Cuisine leads back-of-house operations at a flagship upscale restaurant within a multi-concept hospitality group. The role oversees kitchen preparation, service, and closing, ensuring food quality, consistency, and presentation while maintaining culinary and service standards. The Chef de Cuisine trains and develops kitchen staff, collaborates with the executive team on seasonal menus and specials, and manages inventory, food and labor costs, and vendor relationships. The position also enforces sanitation and food safety protocols and fosters a culture of accountability, professionalism, and teamwork. The ideal candidate has a strong culinary background and experience leading an upscale or fine-dining kitchen, including managing high-volume service. The role requires working nights, weekends, and holidays, lifting up to 50 pounds, and standing for extended periods.
Requirements
- At least 5 years of culinary experience, including at least 2 years in a leadership role such as Sous Chef or Chef de Cuisine in an upscale or fine-dining kitchen.
- Strong understanding of modern cooking techniques, plating, and flavor profiles.
- Proven ability to manage high-volume service efficiently.
- Experience with scheduling, ordering, and cost control.
- Excellent communication and leadership skills.
- Positive, team-first attitude and a passion for hospitality.
- Culinary degree or equivalent experience.
- Must be able to work nights, weekends, and holidays.
- Must be able to lift 50 pounds and stand for extended periods.
Nice To Haves
- Food Safety Manager certification.
- Potential for sweat equity or partnership within the company.
Responsibilities
- Lead and manage back-of-house operations, including preparation, service, and closing procedures.
- Oversee the quality, consistency, and presentation of all dishes.
- Train, mentor, and develop kitchen staff to uphold service and culinary standards.
- Create and execute seasonal menus and specials in collaboration with the executive team.
- Manage inventory, food and labor costs, and vendor relationships.
- Enforce sanitation and food safety protocols.
- Maintain a culture of accountability, professionalism, and teamwork.
Benefits
- Competitive base salary and performance-based bonus structure.
- Medical, dental, and vision coverage.
- Opportunities for professional growth and advancement within the company.
- Two weeks of vacation and five sick days annually.
- Dining allowance for the company's three restaurant locations.
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What This Job Offers
Job Type
Full-time
Career Level
Senior
