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Job Overview
Employment Type
Full-time
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Meal Allowances
Job Description
The Chef de Cuisine position is based in a prestigious fine dining restaurant known for its high-volume operation and commitment to culinary excellence. This establishment is dedicated to delivering an exceptional dining experience through meticulous attention to detail in every aspect of its kitchen and dining room operations. As a leader in the culinary industry, this restaurant values creativity, consistency, and top-tier service, making it a reputable and sought-after destination for food enthusiasts and professionals alike. The restaurant fosters a dynamic environment where culinary innovation meets refined tradition, encouraging team collaboration and continuous improvement in line with the evolving culinary... Show More
Job Requirements
- High school diploma or equivalent
- culinary degree preferred
- 5-7 years progressive culinary experience
- at least 2 years senior kitchen management experience
- proven leadership skills
- knowledge of food safety and sanitation regulations
- ability to manage kitchen operations in high-volume setting
- strong team leadership and communication skills
- capability to work in fast-paced environment
- detailed-oriented and organized
Job Qualifications
- High school diploma or equivalent
- culinary degree from an accredited institution preferred
- minimum 5-7 years of progressive culinary experience
- at least 2 years in senior kitchen management role
- experience leading and motivating high-performing culinary teams
- extensive knowledge of kitchen operations, food safety standards, and refined plating
- strong leadership and organizational skills
- ability to work effectively under pressure
- excellent communication and interpersonal skills
- proficiency in food cost management and inventory control
Job Duties
- Oversee all kitchen operations including prep, production, and service
- collaborate with Culinary Director on menu development and cost analysis
- maintain consistency in food quality and plating
- lead and develop culinary team through daily service and training
- monitor food and labor costs and kitchen budget compliance
- establish and enforce kitchen cleanliness and sanitation systems
- coordinate with front-of-house leadership for smooth service flow
- uphold training, discipline, and staff accountability
- conduct line checks, tastings, and quality control
- source premium products and maintain vendor relationships
- manage kitchen execution for special events and high-profile services
- lead hiring, onboarding, scheduling, and performance management
- develop training materials and growth plans
- oversee kitchen equipment maintenance and operational strategies
- respond to guest feedback and implement improvements
- exercise independent judgment in day-to-day operations
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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