Executive Chef de Cuisine: Lead Culinary Innovation

sbe Lifestyle Hospitality; United States; On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

401(k)

Health insurance

Paid time off

Vision insurance

Job summary

sbe Lifestyle Hospitality is seeking a seasoned Chief of Kitchen (CDC) to lead high-end culinary operations within a prominent, chef-driven venue. You will mentor staff, uphold brand standards, and drive food quality, safety, and profitability across the kitchen.

As CDC, you will set objectives, supervise food preparation, and partner with regional teams to optimize menus, costs, and guest experiences in a fast-paced hospitality environment.

Qualifications

• Minimum 3 years supervisory kitchen experience in a contemporary restaurant environment.
• Must be at least 21 years of age.
• High School Diploma or equivalent required.
• Strong leadership to mentor and energize a diverse team of culinary professionals.
• Excellent organizational skills and ability to meet deadlines with attention to detail.

Responsibilities

• Exhibit culinary talents by leading the staff and overseeing all food-related systems.
• Assist with recruiting, hiring, training, and scheduling to drive retention.
• Evaluate and optimize processes to improve performance and productivity.
• Coach and develop lower management and line staff.
• Provide clear direction and achievable goals for the team.
• Stay current with culinary concepts, practices, and procedures.
• Estimate food consumption and manage requisitions or purchases.
• Develop recipes and standardize production for consistent quality.
• Ensure proper preparation, presentation, and portion control per menu.
• Plan and price menus while ensuring profitability and cost controls.

Skills

Leadership

Mentor teams

Organizational skills

Time management

Education

High School Diploma

Food Handler Certificate

Responsible Beverage Service

Job description

sbe Lifestyle Hospitality is seeking a seasoned Chief of Kitchen (CDC) to lead high-end culinary operations within a prominent, chef-driven venue. You will mentor staff, uphold brand standards, and drive food quality, safety, and profitability across the kitchen.

As CDC, you will set objectives, supervise food preparation, and partner with regional teams to optimize menus, costs, and guest experiences in a fast-paced hospitality environment.