Executive Chef de Cuisine — Dual-Concept, Hands-On Leader

Nbutexas; Raleigh (NC); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

15 days PTO in the first year

Job summary

Nbutexas is seeking a talented, hands-on Chef de Cuisine to lead culinary operations across two distinct concepts within the same property. You will drive high standards, train staff, and build a collaborative kitchen culture while remaining hands-on on the line.

The ideal candidate has 5–10 years of progressive culinary leadership, a strong track record in upscale dining, and expertise in cost control, scheduling, and mentorship. Competitive salary and benefits offered.

Qualifications

• 5–10 years of progressive culinary leadership experience.
• Proven experience leading a restaurant kitchen or culinary operation.
• Strong culinary technique and passion for upscale cooking.
• Hands-on chef who leads by example on the line.
• Experience hiring, training, developing, and scheduling teams.
• Understanding of food and labor costs.

Responsibilities

• Lead daily culinary operations across restaurant and event kitchens.
• Work hands-on during prep and service while maintaining high culinary standards.
• Train, coach, and develop culinary team members.
• Create schedules and ensure appropriate staffing and cross-training.
• Monitor food and labor costs and take corrective action when needed.
• Collaborate with the GM, ownership, and culinary leadership on execution, events, tastings, and menu initiatives.
• Foster a positive kitchen culture built around kindness, respect, accountability, and teamwork.

Skills

Culinary leadership

Line cooking

Hiring & training

Food cost control

Menu development

Team leadership

Job description

Nbutexas is seeking a talented, hands-on Chef de Cuisine to lead culinary operations across two distinct concepts within the same property. You will drive high standards, train staff, and build a collaborative kitchen culture while remaining hands-on on the line.

The ideal candidate has 5–10 years of progressive culinary leadership, a strong track record in upscale dining, and expertise in cost control, scheduling, and mentorship. Competitive salary and benefits offered.