Chef de Cuisine — Lead Kitchen, Train Team, Craft Menus

LifeWorks Restaurant Group; Beaverton (OR); On-site; USD 65,000 - 90,000; Full time

Job summary

LifeWorks Restaurant Group seeks a Chef de Cuisine to lead culinary operations across a location, supervising kitchen staff and ensuring top-quality, chef-led dining experiences. The role emphasizes supervision, recipe standardization, menu planning, and safety in a bustling kitchen.

Ideal candidates will have 2–3 years in related roles and a culinary degree or equivalent education, with strong leadership, communication, and organizational skills to manage staff and events.

Qualifications

• Requires at least 2-3 years in a related position.
• Requires at least 2-3 years of post-high school education, preferably a culinary degree.
• Requires advanced knowledge of the principles and practices within the food profession.
• Requires experiential knowledge of management of people and/or problems.
• Requires verbal, reading, and written communication skills.

Responsibilities

• Trains and leads kitchen personnel.
• Supervises/coordinates all related culinary activities.
• Estimates food consumption and requisition or purchase food.
• Selects and develops recipes and standardize production recipes to ensure consistent quality.
• Establishes presentation technique and quality standards, and plans and prices menus.
• Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen.
• Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.

Skills

People management

Kitchen leadership

Food safety knowledge

Culinary team mentoring

Education

Culinary degree

Job description

LifeWorks Restaurant Group seeks a Chef de Cuisine to lead culinary operations across a location, supervising kitchen staff and ensuring top-quality, chef-led dining experiences. The role emphasizes supervision, recipe standardization, menu planning, and safety in a bustling kitchen.

Ideal candidates will have 2–3 years in related roles and a culinary degree or equivalent education, with strong leadership, communication, and organizational skills to manage staff and events.