Chef de Cuisine

Seaport Entertainment Management, LLC; United States; On-site; USD 95,000 - 125,000; Full time

Benefits offered by this job

Medical, dental & vision coverage

401(k) with company match

Life insurance coverage

Generous paid time off

Free family meal

50% employee discount

Employee referral bonus

Job summary

Flanker Kitchen + Sports Bar, operated by Seaport Entertainment Management, LLC, seeks a Chef de Cuisine to lead culinary operations for Flanker’s Kitchen + Sports Bar and Hidden Boot Saloon. Reporting to the Culinary Director, the role oversees all kitchen activities, ensuring exceptional food quality, operational excellence, and guest satisfaction.

Responsibilities include creating seasonal menus, managing food and labor costs, maintaining health and safety standards, and mentoring a talented

Qualifications

• 5+ years of experience as a Chef de Cuisine or in a comparable culinary leadership role.
• Experience opening upscale, full-service restaurant with strong guest and employee satisfaction.
• Culinary degree or equivalent training; high school diploma or equivalent.
• Strong knowledge of culinary techniques, menu development, kitchen operations, sanitation, and cost control.
• Proven leadership abilities in recruiting, training, coaching, and developing teams.
• Excellent organizational, project management, and interpersonal skills.
• Experience managing food and labor costs, inventory, and purchasing.

Responsibilities

• Lead and execute the culinary vision by creating seasonal menus aligned with concept and business goals.
• Oversee all kitchen operations, including prep, cooking, plating, QC, and service execution.
• Maintain knowledge of recipes, procedures, inventory, and payroll; share best practices.
• Recruit, interview, hire, onboard, train, coach, and develop kitchen team members.
• Foster accountability and operational excellence; develop back-of-house skills.
• Lead menu development and refine offerings based on seasonality and feedback.
• Ensure recipes, portions, plating, and quality standards for all dishes.
• Manage inventory, purchasing, food and labor costs; implement waste reduction.
• Ensure compliance with health/safety standards and local regulations.
• Collaborate with leadership on planning, events, and catering functions.
• Engage with guests to gather feedback and improve dining experiences.
• Stay current on trends and best practices; participate in training and meetings.

Skills

Leadership

Menu development

Kitchen operations

Food safety

Cost control

Team mentorship

Staff training

Communication

Education

Culinary degree

High school diploma or equivalent

Tools

Microsoft Office

Restaurant POS systems

Job description

About The Brand

Flanker Kitchen + Sports Bar has a menu of elevated American favorites featuring knockout steaks, scratch burgers, premium seafood, savory starters, pizza, salads, and decadent sweet treats. A full beverage program includes signature craft, large‑format and on‑draft cocktails, and an extensive selection of draft and bottled beers. Complete with the latest in A/V technology and branding capabilities; Flanker is ideal for corporate events and presentations, cocktail receptions, social events, viewing parties and more.

About The Role

Seaport Entertainment is seeking a Chef de Cuisine to lead the culinary operations for Flankers Kitchen + Sports Bar and Hidden Boot Saloon. Reporting to the Culinary Director, the Chef de Cuisine oversees all aspects of kitchen operations, ensuring exceptional food quality, operational excellence, and financial performance. This role is responsible for executing the culinary vision, leading and developing the kitchen team, managing food and labor costs, maintaining health and safety standards, and delivering outstanding guest experiences.

What You Will Do

• Lead and execute the culinary vision by creating innovative, seasonal menus that align with the restaurant’s concept, guest expectations, and business goals.
• Oversee all kitchen operations, including food preparation, cooking, plating, quality control, and service execution to ensure exceptional food quality and consistency.
• Maintain expert knowledge of recipes, culinary techniques, operational systems, inventory management, purchasing, and payroll while sharing best practices with the team.
• Recruit, interview, hire, onboard, train, coach, and develop kitchen team members, providing ongoing mentorship, performance feedback, and conducting performance reviews.
• Foster a culture of accountability, collaboration, continuous learning, and operational excellence by setting clear expectations and developing the skills of the back‑of‑house team.
• Lead menu development and regularly refine offerings based on seasonality, guest feedback, culinary trends, and business objectives.
• Ensure strict adherence to recipe specifications, portion control, food presentation, and quality standards for every dish served.
• Manage kitchen inventory, purchasing, food cost, and labor cost while implementing waste reduction and cost‑control initiatives to maximize operational efficiency.
• Ensure compliance with all food safety, sanitation, OSHA, Department of Health, and company standards by maintaining a clean, organized, and safe kitchen environment.
• Monitor and maintain kitchen equipment and mechanical systems, coordinating repairs and ensuring compliance with all federal, state, and local regulations.
• Collaborate with restaurant leadership on operational planning, financial performance, marketing initiatives, special events, and catering functions.
• Engage with guests when appropriate to gather feedback, resolve concerns, and enhance the overall dining experience.
• Stay current on industry trends, culinary innovations, and operational best practices through ongoing education and professional development.
• Attend and actively participate in training sessions, departmental meetings, and daily pre‑service meetings.
• Demonstrate professionalism, uphold company policies and standards, and perform other duties as assigned to support business needs.

About You

• 5+ years of experience as a Chef de Cuisine or in a comparable culinary leadership role within a high‑volume, full‑service restaurant; multi‑unit management experience strongly preferred.
• Previous experience opening an upscale, full‑service restaurant with a proven record of providing the highest level of guest and employee satisfaction.
• Culinary degree or equivalent professional training preferred; high school diploma or equivalent required.
• Strong knowledge of culinary techniques, menu development, kitchen operations, sanitation, food safety, and cost control.
• Proven leadership experience with the ability to recruit, train, coach, and develop high‑performing teams.
• Strong organizational, project management, communication, and interpersonal skills with exceptional attention to detail.
• Experience managing food and labor costs, inventory, purchasing, and kitchen financial performance.
• Proficiency with Microsoft Office and restaurant operational systems.
• Ability to collaborate effectively across departments and build strong working relationships.
• Creative, solutions‑oriented, and able to thrive in a fast‑paced environment while maintaining the highest quality standards.
• Ability to work a flexible schedule, including days, evenings, weekends, and holidays.

Physical Requirements

Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA and other federal, state, and local standards. Ability to lift and carry items weighing 50 pounds on a regular basis. Ability to stand for long periods of time.

Compensation

95,000 – 125,000 per year

Our Benefits

Taking care of our people is at the heart of everything we do and we’re committed to supporting our team with benefits that promote well‑being, balance, and growth. From health and wellness to professional development and unique perks, our benefits are designed to help you thrive. Benefits may vary based on employment type and status and may include:

• Medical, dental & vision coverage
• 401(k) with company match contributions
• Life insurance coverage
• Generous paid time off policy
• Free family meal
• 50% employee discount at our businesses
• A robust employee referral bonus program