Chef de Cuisine

Nbutexas; Raleigh (NC); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

15 days PTO in the first year

Job summary

Nbutexas is seeking a talented, hands-on Chef de Cuisine to lead culinary operations across two distinct concepts within the same property. You will drive high standards, train staff, and build a collaborative kitchen culture while remaining hands-on on the line.

The ideal candidate has 5–10 years of progressive culinary leadership, a strong track record in upscale dining, and expertise in cost control, scheduling, and mentorship. Competitive salary and benefits offered.

Qualifications

• 5–10 years of progressive culinary leadership experience.
• Proven experience leading a restaurant kitchen or culinary operation.
• Strong culinary technique and passion for upscale cooking.
• Hands-on chef who leads by example on the line.
• Experience hiring, training, developing, and scheduling teams.
• Understanding of food and labor costs.

Responsibilities

• Lead daily culinary operations across restaurant and event kitchens.
• Work hands-on during prep and service while maintaining high culinary standards.
• Train, coach, and develop culinary team members.
• Create schedules and ensure appropriate staffing and cross-training.
• Monitor food and labor costs and take corrective action when needed.
• Collaborate with the GM, ownership, and culinary leadership on execution, events, tastings, and menu initiatives.
• Foster a positive kitchen culture built around kindness, respect, accountability, and teamwork.

Skills

Culinary leadership

Line cooking

Hiring & training

Food cost control

Menu development

Team leadership

Job description

Chef de Cuisine

We are seeking a talented, hands-on Chef de Cuisine to lead culinary operations across two unique concepts within the same property. This is an excellent opportunity for a chef who is passionate about upscale food, developing people, and building a collaborative kitchen culture.

CDC Benefits & Compensation

Compensation: $65,000–$75,000 annually

Schedule: 5 days/week, approximately 10-hour shifts

Benefits: Medical, Dental & Vision; 15 days PTO in the first year

CDC Requirements & Qualifications

• 5–10 years of progressive culinary leadership experience
• Proven experience leading a restaurant kitchen or culinary operation
• Strong culinary technique and passion for upscale cooking
• Hands-on chef who is comfortable working the line and leading by example
• Experience with hiring, training, developing, and scheduling culinary teams
• Strong understanding of food and labor costs
• Positive, collaborative, and respectful leadership style

CDC Preferred Background & Skills

• Experience with catering, private dining, events, or multiple kitchens/concepts
• Background with independent upscale or chef-driven restaurant groups
• Experience leading teams across multiple outlets or culinary operations
• Wood-fired cooking experience is a plus
• Creative, adaptable, and passionate about continuing to learn and develop
• Strong communication and team-building skills

CDC Day-to-Day Responsibilities

• Lead daily culinary operations across restaurant and event kitchens
• Work hands-on during prep and service while maintaining high culinary standards
• Train, coach, and develop culinary team members
• Create schedules and ensure appropriate staffing and cross-training
• Monitor food and labor costs and take corrective action when needed
• Collaborate with the GM, ownership, and culinary leadership on execution, events, tastings, and menu initiatives
• Foster a positive kitchen culture built around kindness, respect, accountability, and teamwork

JOB ID : 180994#post

Andrew Busby