Chef de Cuisine

Ontario Trillium Foundation; Greenville (SC); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Company-paid medical coverage

401(k) with company match

Management bonus opportunity

Paid time off

Dining discount at Table 301

Job summary

Lefty’s West End Tavern is seeking a seasoned Chef de Cuisine to lead our culinary team and uphold the highest standards of hospitality, teamwork and accountability.

The role is a hands-on leadership position reporting to the General Manager and Table 301 Corporate Chef, with opportunities for advancement to Executive Chef for high performers. Expect to drive menu development, food quality, and cost control in a fast-paced setting.

Qualifications

• Experience leading teams in fast-paced, high-volume restaurant settings.
• Strong cooking fundamentals and pride in great food.
• Knowledge of food cost, inventory, scheduling, and labor management.
• Ability to coach, develop staff and maintain a positive work environment.

Responsibilities

• Lead, coach and develop the back-of-house team.
• Create a positive kitchen culture built around hospitality and accountability.
• Ensure consistent food quality, recipe execution and presentation.
• Lead preparation and service with an organized, efficient kitchen.
• Oversee purchasing, inventory, food cost, waste and BOH labor.
• Manage scheduling and staffing of the kitchen.
• Maintain food safety, sanitation and cleanliness standards.
• Recruit, train and develop culinary team members and future leaders.
• Work with the General Manager and front-of-house leadership to deliver an outstanding guest experience.
• Participate in menu development and the continued development of the Lefty’s food program.
• Take ownership of the kitchen, solve problems and lead by example.

Skills

Team leadership

Culinary leadership

Food cost management

Staff development

Food quality

Job description

Lefty's West End Tavern is looking for an experienced, passionate Chef de Cuisine to lead our culinary team.

Table 301 restaurants are great places to dine partly because we believe they should also be great places to work. We work hard, focus our energy on delighting our guests and have fun doing it. We're looking for a chef who shares that philosophy and wants to lead a kitchen where hospitality, teamwork, accountability and pride matter.

The Opportunity

The Chef de Cuisine is the senior culinary leader at Lefty's and is responsible for the day-to-day performance of the entire culinary operation. This position reports directly to the General Manager and Table 301 Corporate Chef.

This is a hands-on leadership position. We're looking for a chef who enjoys being in the kitchen, developing people, leading service and setting the standard alongside the team-not managing solely from an office.

There is also a real opportunity for growth. A Chef de Cuisine who excels in the role and demonstrates the ability to take ultimate responsibility for the culinary operation can earn advancement to Executive Chef.

What You'll Lead

• Lead, coach and develop the entire back-of-house team.
• Create a positive kitchen culture built around hospitality, teamwork, respect and accountability.
• Ensure consistent food quality, recipe execution and presentation.
• Lead preparation and service while maintaining an organized, efficient kitchen.
• Manage purchasing, inventory, food cost, waste and BOH labor.
• Oversee scheduling and appropriate staffing of the kitchen.
• Maintain exceptional food safety, sanitation and cleanliness standards.
• Recruit, train and develop culinary team members and future leaders.
• Work closely with the General Manager and front-of-house leadership to deliver an outstanding guest experience.
• Participate in menu development, specials and the continued development of the Lefty's food program.
• Take ownership of the kitchen, solve problems and lead by example.

What We're Looking For

We're looking for an experienced culinary leader who:

• Has successfully led teams in a fast-paced, high-volume restaurant environment.
• Has strong cooking fundamentals and takes pride in great food.
• Understands food cost, purchasing, inventory, scheduling and labor management.
• Knows how to coach, develop and hold people accountable while maintaining a positive work environment.
• Is organized, dependable and composed during busy services.
• Believes hospitality applies to how we treat our coworkers as much as how we treat our guests.
• Has a go-giver mentality and is willing to jump in wherever needed.
• Is available to work the schedule required of a restaurant culinary leader, including nights and weekends.

Compensation & Benefits

Salary: $65,000-$75,000 annually, based on experience.

As a salaried Table 301 chef, you'll also receive a strong benefits package that includes:

• Company-paid medical coverage for the employee
• 401(k) with company match
• Management bonus opportunity
• Paid time off
• 35% dining discount at Table 301 restaurants
• Paid sabbatical program for long-term salaried leaders
• Professional development and continuing-education opportunities