Chef de Cuisine & Sous Chef - Upscale Mediterranean Restaurant

This opportunity is with a local restaurant group that operates four unique concepts and is steadily growing. Known for its strong leadership and highly skilled team, this group boasts very low management turnover, underscoring its stability and positive work environment. The group runs several upscale dining establishments, including Mediterranean cuisine, and focuses on providing an exceptional culinary experience to its patrons. The emphasis on clear direction from leadership and team collaboration creates a thriving culture within the kitchen and the wider organization.

The role offered is for a Chef de Cuisine or Sous Chef at an upscale Mediterranean restaurant aiming to deliver outstanding, authentic cuisine in a refined setting. This position offers an annual salary ranging from $80,000 to $110,000, with bonus potential based on performance. The restaurant provides excellent medical, dental, vision, and life insurance benefits, along with paid vacation and a competitive compensation package. The successful candidate will have the opportunity to grow their career within a supportive management team known for its professionalism and camaraderie.

The Chef de Cuisine manages all culinary operations, focusing on high standards and consistency in food quality and presentation. They oversee prep, service, kitchen performance, and maintain compliance with health and sanitation standards. This leader drives innovation in seasonal menu development, ensuring the restaurant’s Mediterranean concept remains fresh and relevant. They also manage labor, scheduling, and food cost controls to optimize efficiency and profitability. The Chef leads by example with a hands-on presence during service and fosters a collaborative and motivated kitchen culture.

Alternatively, the Sous Chef role supports the Chef de Cuisine by assisting with managing daily kitchen operations, contributing creative ideas to menu development, and maintaining high food quality and presentation standards. The Sous Chef also works hands-on alongside kitchen staff during service to maintain consistency and pace. Additionally, this role oversees kitchen scheduling and labor management and helps train and mentor culinary team members, supporting a culture of accountability and excellence.

Ideal candidates bring multiple years of leadership experience in high-volume, upscale restaurants, preferably with a background in Mediterranean, Spanish, or Italian cuisine. They possess strong skills in food costing, labor management, and kitchen organization to balance quality with profitability. The environment is fast paced and requires energy, composure, attention to detail, and passion for hospitality. This role suits culinary professionals dedicated to delivering exceptional food and guest experiences while leading high-performing teams. The restaurant group promotes equal opportunity employment, embracing diversity and inclusion within its workforce.