Chef de Cuisine – Steakhouse

About the role

The Chef de Cuisine will lead the steakhouse kitchen, ensuring high quality, consistency and guest satisfaction while managing all food‑related functions.

Key responsibilities

• Supervise kitchen shift operations, enforce food safety and sanitation standards, and maintain proper storage and handling of all ingredients.
• Develop, design and execute daily and seasonal menu items, manage food quantities, plating requirements and production estimates.
• Lead, train and cross‑train kitchen staff, manage scheduling, performance and progressive discipline.
• Control food costs, support budget goals and monitor compliance with all applicable laws and regulations.
• Address guest feedback, resolve complaints and ensure exceptional customer service.

Required profile

• High school diploma or GED with at least 4 years of culinary experience, or a 2‑year degree in Culinary Arts/Hotel Management with 2 years of experience.
• Proven ability to lead a kitchen team, maintain high culinary standards and manage day‑to‑day operations.

Required skills

• Knowledge of food safety, sanitation and temperature control standards.
• Experience with menu development, food costing and inventory management.