Chef de Cuisine: Lead a High-Performance, Scratch Kitchen

FB Society; Dallas, Northern (TX, KY); Hybrid; USD 70,000 - 100,000; Full time

Benefits offered by this job

Competitive salary + bonus

Medical, dental, and vision

Paid time off

401(k) with match

Career growth

Leadership training

Innovative culture

Job summary

FB Society, a restaurant group committed to chef-driven concepts and hospitality, is seeking a Chef de Cuisine to lead all back-of-house operations, uphold top-tier food quality, and develop a high-performing kitchen culture.

You will coach and mentor the culinary team, oversee labor, costs, inventory, and waste while ensuring safety and sanitation compliance. Collaborate on menus and lead hiring to build future culinary leaders.

Qualifications

• 3+ years of kitchen leadership in a high-volume setting.
• Strong skills in kitchen operations, cost control, and inventory.
• Proven ability to lead, motivate, and develop teams.
• Excellent organizational and communication skills.
• Passion for scratch cooking and hospitality.
• Willingness to work nights, weekends, and holidays.
• Food Manager Certification or ability to obtain.

Responsibilities

• Lead and develop the culinary team through coaching and training.
• Oversee kitchen operations with consistent execution and plating.
• Uphold food quality, safety, sanitation and cleanliness.
• Manage labor, food cost, inventory, ordering, and waste.
• Execute recipes and systems with culinary excellence.
• Foster accountability, teamwork, and continuous improvement.
• Ensure compliance with health regulations and company standards.
• Collaborate on menu execution, seasonal features, and initiatives.
• Recruit and develop future culinary leaders.
• Promote a safe and respectful workplace.

Skills

Kitchen leadership

Food costing

Labor management

Inventory control

Team development

Food quality

Food safety

Menu execution

Recruiting

Job description

FB Society, a restaurant group committed to chef-driven concepts and hospitality, is seeking a Chef de Cuisine to lead all back-of-house operations, uphold top-tier food quality, and develop a high-performing kitchen culture.

You will coach and mentor the culinary team, oversee labor, costs, inventory, and waste while ensuring safety and sanitation compliance. Collaborate on menus and lead hiring to build future culinary leaders.