Chef de Cuisine: Lead Farm-to-Table Kitchen

Naked Farmer; West Palm Beach (FL); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Profit-sharing incentives

401(k)

Annual paid vacation

Health, dental, and vision insurance

Complimentary Naked Farmer meals daily

Career progression opportunities

Job summary

Naked Farmer is opening a new West Palm Beach location and seeks a Chef De Cuisine to lead the scratch kitchen. You will manage and inspire a team of chefs, balancing culinary excellence with operational savvy, while maintaining strong relationships with farmers and suppliers to support seasonal, farm-to-table menus.

Responsibilities include supervising food preparation, menu planning, staffing, and ensuring every station runs smoothly with strict sanitation and safety standards.

Qualifications

• Minimum 2 years' experience leading a culinary team in a high-volume setting.
• Strong passion for quality food and continuous improvement.
• Proven leadership, communication, and adaptability in a fast-paced kitchen.

Responsibilities

• Lead and mentor the chef trainees, setting an example of culinary expertise and positivity to consistently deliver exceptional food.
• Guarantee quality and presentation of food across dine-in, pick-up, and delivery channels.
• Oversee daily kitchen operations, sanitation standards, and maintenance of kitchen equipment.
• Manage inventory, ordering, and relationships with farm partners and suppliers.
• Set prep lists and organize schedules to ensure the kitchen is well prepared for every service.
• Perform line checks, assess readiness, and manage waste to ensure seamless service.
• Uphold safety standards, storage, labeling, and adherence to health guidelines.
• Lead in placing orders and manage labor and food costs with the Chef Operator.

Skills

Culinary leadership

High-volume cooking

Team mentorship

Food safety standards

Farm-to-table knowledge

Job description

Naked Farmer is opening a new West Palm Beach location and seeks a Chef De Cuisine to lead the scratch kitchen. You will manage and inspire a team of chefs, balancing culinary excellence with operational savvy, while maintaining strong relationships with farmers and suppliers to support seasonal, farm-to-table menus.

Responsibilities include supervising food preparation, menu planning, staffing, and ensuring every station runs smoothly with strict sanitation and safety standards.