Chef de Cuisine

Civilized People; Fort Washington (Montgomery County); On-site; USD 90,000 - 120,000; Full time

Job summary

Civilized People is seeking a Chef de Cuisine to oversee a three-Sous Chef team and uphold standards, consistency, and execution in a busy, modern American kitchen.

You will lead by example, develop talent, and drive a culture of excellence, with a hands-on leadership style and strong focus on flavor, quality ingredients, and seasonal menu evolution.

Qualifications

• Proven experience as a Chef de Cuisine or similar BOH leadership role.
• Strong leadership in high-volume, quality-driven restaurants.
• Excellent expediting and service leadership skills.
• Excellent communication and team-building abilities.
• Strong understanding of food and labor costs with budget management.
• Passion for flavor, high-quality ingredients, and thoughtful cooking.

Responsibilities

• Lead, mentor, and develop the BOH team and kitchen culture.
• Directly oversee three Sous Chefs with accountability for execution.
• Serve as a strong expediter ensuring quality, timing, plating and communication.
• Establish and enforce kitchen standards, systems, and procedures.
• Manage food costs, labor, inventory, ordering, waste, and profitability.
• Collaborate with ownership to meet operational and financial goals.
• Refine and evolve the menu seasonally with creative direction.
• Ensure consistent recipe execution, portioning, and quality.

Skills

Leadership

Expediting

Communication

Team mentorship

Kitchen leadership

Budgeting

Food safety

Job description

A new Modern American Neighborhood restaurant in the suburbs of Philadelphia is looking for a Chef de Cuisine to oversee 3 sous chefs and play a key role in maintaining the standards, consistency, and execution of the kitchen. We are looking for a strong culinary leader who understands that great food starts with great systems, great communication, and a team that knows exactly what is expected of them.

What You'll Do

Lead, mentor, and develop a BOH team while creating a positive, professional kitchen culture.

Directly oversee and support three Sous Chefs, ensuring accountability and consistent execution.

Serve as a strong expediter, maintaining quality, timing, presentation, and communication throughout service.

Establish and enforce clear kitchen standards, systems, and procedures.

Manage food costs, labor, inventory, ordering, waste, and overall kitchen profitability.

Work closely with ownership and management to maintain operational and financial goals.

Refine and evolve the menu seasonally, bringing creativity and a strong understanding of flavor to the restaurant's culinary direction.

Ensure consistent execution of recipes, plating, portioning, and quality standards.

Train and develop cooks and culinary leadership, creating opportunities for growth within the team.

Maintain high standards for food safety, sanitation, organization, and cleanliness.

Lead by example with a hands-on approach and a willingness to jump in wherever needed.

Proven experience as a Chef de Cuisine, Executive Sous Chef, Executive Chef, or similar BOH leadership role.

Strong prior management experience in a high-volume, quality-driven restaurant.

A confident and highly organized leader who can create structure and enforce standards without killing the culture or pissing everyone off

Excellent expediting and service leadership skills.

Strong understanding of food and labor costs and the ability to manage to a budget.

A genuine passion for flavor, quality ingredients, and thoughtful cooking.

Experience with seasonal menu development and refinement.

Excellent communication and team-building skills.

A hands-on leadership style and the ability to remain calm and focused in a busy kitchen.

• Someone who wants more than a job and is excited about being part of a growing restaurant business.