Chef De Cuisine

Jobtailor; Wayland (MA); On-site; USD 70,000 - 110,000; Full time

Job summary

Jobtailor in Wayland, MA, is seeking an experienced Chef de Cuisine or Sous Chef to lead a high-volume kitchen. You will manage full-scale operations, ensure quality, and collaborate with front-of-house.

The role requires exceptional leadership, mastery of classical and contemporary culinary techniques, HACCP compliance, and the ability to mentor line cooks. This on-site position offers growth, competitive compensation, and opportunities to drive innovative menus.

Qualifications

• Experience as Chef de Cuisine or Sous Chef in a fast-paced setting.
• Proficiency with industrial kitchen tech and culinary tools.
• Mastery of classical and contemporary culinary, pastry, and baking techniques.
• Strong leadership and personnel management capabilities.
• Familiarity with HACCP and global food safety standards.

Responsibilities

• Manage full-scale kitchen operations and ensure equipment meets professional standards.
• Oversee recipe execution and ingredient procurement to maintain quality.
• Direct high-volume service with focus on speed and excellence.
• Lead and mentor kitchen staff, delegating tasks to optimize workflow.
• Collaborate with front-of-house to communicate daily specials and seasonal menus.
• Uphold plating standards and brand alignment for every dish.
• Develop line cooks through hands-on training to elevate skills.
• Adapt recipes for diverse dietary needs and guest requests.
• Optimize inventory management and minimize waste.

Skills

Leadership & staff management

High-pressure resilience

Time management

Education

Culinary Arts degree

Tools

Industrial kitchen technology

Specialized culinary tools

Job description

Responsibilities

• Manage full-scale kitchen operations, ensuring all equipment and stations meet rigorous professional standards.
• Oversee recipe execution and ingredient procurement to maintain consistent quality and flavor profiles.
• Direct high-volume service with precision, prioritizing speed without compromising excellence.
• Lead and mentor kitchen staff, delegating responsibilities to optimize workflow and team performance.
• Collaborate with front-of-house teams to articulate daily specials and seasonal menu highlights.
• Uphold impeccable plating standards to ensure every dish is visually stunning and brand-aligned.
• Supervise and develop line cooks, providing hands-on training to elevate technical skills.
• Adapt recipes to accommodate diverse dietary requirements and bespoke guest requests.
• Optimize inventory management and supply chain logistics to control costs and minimize waste.
• Enforce strict quality control protocols for all incoming produce and pantry items.
• Drive culinary innovation by experimenting with global trends and non-traditional ingredients.
• Ensure absolute compliance with health, safety, and sanitation regulations at all times.

Requirements

• Proven track record of success as a Chef de Cuisine or Sous Chef in a fast-paced environment
• Expert proficiency with industrial kitchen technology and specialized culinary tools
• Advanced mastery of classical and contemporary culinary, pastry, and baking techniques
• Exceptional leadership and personnel management capabilities
• Resilience and composure when managing high‑pressure situations and complex logistics
• Superior organizational and time-management skills
• Continuous commitment to professional development and staying abreast of industry trends
• Comprehensive understanding of global food safety standards and HACCP principles
• Degree in Culinary Arts or equivalent professional certification highly preferred
• Must be able to bend, stoop, and be in a standing position for long periods of time (up to 10 hours per day)
• Must be able to lift and carry up to 50 lbs.