Chef de Cuisine

Join a well-established, upscale casual restaurant group known for its high-energy atmosphere, scratch-made food, exceptional hospitality, and strong commitment to team development. With locations across North America, this organization offers a structured environment where culinary leaders are given the tools, training, and mentorship to grow their careers.

This is an excellent opportunity for a Chef de Cuisine who wants to take ownership of a high-volume kitchen, develop and mentor a strong culinary team, and play a key role in driving food quality, operational excellence, and financial performance. The company places a strong emphasis on promoting from within and provides clear opportunities for long-term career advancement.

• Lead and oversee all back-of-house operations, ensuring consistency, quality, and profitability.
• Manage, coach, and develop the culinary team while building a strong leadership pipeline.
• Maintain high standards for food quality, presentation, safety, and sanitation.
• Own kitchen financial performance, including food costs, labor, inventory, and P&L results.
• Participate in P&L meetings and communicate financial and operational results to regional leadership.
• Develop and manage the annual culinary and operational budget.
• Create and execute action plans to improve restaurant performance and operational efficiency.
• Establish and maintain kitchen systems, procedures, and routines.
• Partner with the restaurant leadership team to deliver an exceptional guest experience.
• Support menu execution, culinary training, and ongoing development of kitchen team members.
• Recruit, train, recognize, and retain high-performing culinary talent.
• Develop and execute an annual business plan focused on people, quality, profitability, and operational excellence.

• Culinary Leadership & Team Development – Proven ability to lead, coach, and develop a high-performing kitchen team.
• High-Volume Kitchen Operations – Strong experience managing BOH operations while maintaining food quality, consistency, safety, and service standards.
• Financial & Cost Management – Experience with food/labor costs, inventory, budgeting, P&L management, and driving overall restaurant profitability.

• Upscale Casual / Full-Service Restaurant Experience – Experience in a polished, high-volume restaurant environment.
• Multi-Unit or Regional Exposure – Experience partnering with regional leadership or supporting multiple locations.
• Leadership Development & Training – Strong background in culinary training, mentorship, succession planning, and developing future leaders.