Chef de Cusinie

ARA Hospitality Group; Upper Lake (CA); On-site; USD 75,000 - 110,000; Full time

Job summary

ARA Hospitality Group in Upper Lake, CA seeks a talented Chef de Cuisine to lead our culinary team and oversee all kitchen operations. You will manage prep, cooking, plating, and ensure top-quality food with exceptional presentation.

The role requires strong leadership, menu development, and strict adherence to health codes. You will collaborate with FOH, supervise scheduling, and drive profitability while delivering a memorable dining experience.

Qualifications

• Minimum five years of restaurant kitchen leadership experience, preferably as Chef de Cuisine.
• Strong culinary skills across cuisines and techniques with a passion for excellence.
• Proven ability to lead, mentor, and develop kitchen staff and FOH collaboration.
• Thorough knowledge of food safety, sanitation, and cost controls.
• Experience with menu development, food costing, inventory, and labor scheduling.

Responsibilities

• Lead and manage the kitchen team to ensure high standards of food quality, presentation, and safety.
• Develop and update menu offerings, incorporating seasonal ingredients and innovative dishes.
• Oversee daily kitchen operations, including food preparation, cooking, and plating.
• Maintain strict adherence to health and safety regulations and sanitation standards.
• Manage inventory, ordering, and cost control to optimize profitability.
• Train, mentor, and evaluate kitchen staff to foster a collaborative and efficient work environment.
• Collaborate with management on special events, promotions, and customer feedback.
• Oversee front of the house operations and lead FOH team members.
• Develop and implement FOH operating procedures, service protocols, opening and closing checklists, and side-work standards.
• Oversee FOH scheduling, labor allocation, training, and performance management.
• Ensure dining room, bar, and guest areas are clean, organized, and ready for service.
• Monitor guest feedback and promptly resolve issues for service recovery.
• Coordinate kitchen and FOH communication to maintain efficient service.

Skills

Leadership

Menu development

Food safety

Communication

Organizational skills

Creativity

Education

Culinary degree or equivalent

Tools

POS systems

Scheduling tools

Inventory systems

Microsoft Office

Job description

Description

Chef de Cuisine

We are seeking a talented and experienced Chef de Cuisine to lead our culinary team and oversee all kitchen operations. This is an exciting opportunity for a passionate culinary professional to bring creativity, leadership, and excellence to our restaurant. If you thrive in a fast-paced environment and have a strong commitment to quality, we invite you to join our dynamic team.

Key Responsibilities:

• Lead and manage the kitchen team to ensure high standards of food quality, presentation, and safety
• Develop and update menu offerings, incorporating seasonal ingredients and innovative dishes
• Oversee daily kitchen operations, including food preparation, cooking, and plating
• Maintain strict adherence to health and safety regulations and sanitation standards
• Manage inventory, ordering, and cost control to optimize profitability
• Train, mentor, and evaluate kitchen staff to foster a collaborative and efficient work environment
• Collaborate with management on special events, promotions, and customer feedback
• Oversee front of the house operations
• Lead and support servers, bartenders, hosts, and other FOH team members.
• Develop and implement FOH operating procedures, service protocols, opening and closing checklists, and side-work standards.
• Oversee FOH scheduling, labor allocation, training, and performance management.
• Ensure the dining room, bar, and guest areas are clean, organized, properly set, and ready for service.
• Monitor guest feedback, resolve complaints professionally, and ensure timely service recovery.
• Coordinate kitchen and FOH communication to maintain efficient service, appropriate ticket times, and a positive dining experience.
• Other duties as assigned

Skills and Qualifications:

• Proven experience as a Chef de Cuisine in a reputable restaurant or hospitality setting
• Strong culinary skills with a comprehensive knowledge of various cuisines and techniques
• Excellent leadership and team management abilities
• Ability to work under pressure and maintain attention to detail
• Knowledge of food safety standards and sanitation regulations
• Creativity and passion for culinary innovation
• Excellent communication and organizational skills
• Relevant culinary certifications or degrees are preferred

Join our team and be part of a vibrant culinary culture that values innovation, quality, and professional growth. We offer competitive compensation, opportunities for advancement, and a supportive environment where your skills can flourish.

Requirements

• Minimum of five years of restaurant or food and beverage management experience, preferably in an independent restaurant, boutique hotel, or upscale hospitality environment.
• Demonstrated culinary experience with the ability to lead kitchen operations and maintain high food quality standards.
• Previous experience supervising both kitchen and front-of-house teams strongly preferred.
• Strong knowledge of menu development, food costing, inventory management, labor scheduling, and restaurant financial performance.
• Understanding of dining room service, reservations, beverage operations, and guest relations.
• Experience with restaurant POS systems, scheduling tools, inventory systems, and Microsoft Office.
• Knowledge of food safety, sanitation, and applicable hospitality regulations.
• Excellent leadership, communication, organization, and problem-solving skills.
• Ability to manage multiple priorities in a fast-paced environment.
• Willingness to work flexible hours, including evenings, weekends, and holidays, as required by restaurant operations.
• Relevant culinary education or professional training is preferred; equivalent experience may be considered.

This is a hands‑on leadership position requiring an active presence in both the kitchen and dining room. The Chef de Cuisine is expected to lead during service, work directly with employees, respond to operational challenges, and maintain visibility throughout the restaurant for BOH and FOH.