Chef de Cuisine

Fine Dining, Banquet & Catering Operations, Menu Development, High-Volume Kitchen Management, Culinary Team Leadership, Food Cost Control, Inventory Management, Food Safety & Sanitation, Staff Training & Development, Food Quality & Presentation

Join an upscale rooftop dining and entertainment destination known for its vibrant atmosphere, elevated cuisine, and exceptional guest experiences. This is an exciting opportunity for a talented culinary leader to take ownership of kitchen operations, contribute to menu innovation, and lead a team committed to culinary excellence. The ideal candidate will thrive in a fast-paced environment, bring a strong fine dining background, and have the leadership skills to elevate food quality, develop team members, and deliver memorable dining and event experiences.

• Lead and supervise the entire kitchen team, including chefs, cooks, and support staff, to ensure efficient daily operations
• Develop and execute innovative menus that align with brand standards and customer preferences, incorporating dietary considerations when necessary
• Oversee food production processes, ensuring high-quality presentation and consistency across all dishes served
• Manage inventory control and food management procedures to minimize waste while maintaining optimal stock levels
• Enforce strict adherence to food safety sanitizing procedures, hygiene standards, and health regulations to guarantee a safe dining environment
• Coordinate catering events and banquet services, ensuring seamless execution from preparation to service
• Monitor shift management activities, including scheduling, training, and performance evaluations to foster a motivated team environment

• Fine Dining Experience – Strong background in upscale dining with a focus on food quality, presentation, and consistency.
• Banquet & Catering Operations – Proven experience managing large-scale events, banquet service, and high-volume food production.
• Culinary Leadership & Kitchen Management – Demonstrated ability to lead, train, and develop culinary teams while overseeing daily operations, food costs, and inventory.

• Rooftop or Upscale Restaurant Experience – Experience in rooftop venues, high-end restaurants, or upscale dining and entertainment concepts.
• Menu Development & Culinary Innovation – Ability to create seasonal menus, introduce new dishes, and incorporate current culinary trends.
• Cost Control & Inventory Management – Experience managing food costs, controlling waste, maintaining inventory, and improving kitchen profitability.