258 Chef De Cuisine jobs in the United States

 Executive Chef
 Boston   Full-Time  

We are seeking a dynamic and visionary **Executive Chef** to lead the culinary team at our exciting new restaurant. As the head of the kitchen, you will be responsible for menu development, staff management, and ensuring an exceptional dining experience that aligns with our restaurant’s innovative and creative concept.

 Key Responsibilities:

- **Menu Development & Innovation:**  

  Create a menu that reflects the restaurant’s unique identity, incorporating seasonal ingredients and creative culinary techniques. Experiment with new flavors, presentations, and cooking methods.

- **Leadership & Team Management:**  

  Lead, mentor, and inspire the kitchen team. Oversee hiring, training, scheduling, and development of all kitchen staff. Ensure a positive and productive work environment.

- **Quality Control:**  

  Maintain the highest standards of food quality, taste, and presentation. Conduct regular quality checks and ensure consistency in every dish served.

- **Kitchen Operations:**  

  Oversee all kitchen operations, including inventory management, purchasing, and maintaining relationships with suppliers. Ensure proper food safety and sanitation practices.

- **Cost Control & Budgeting:**  

  Manage kitchen budgets, including food costs, labor costs, and kitchen supplies. Develop strategies to optimize profitability while maintaining the integrity of the menu.

- **Collaboration:**  

  Work closely with the front-of-house team to ensure seamless service and exceptional guest experiences. Collaborate with management on restaurant strategy, promotions, and special events.

- **Guest Interaction:**  

  Occasionally engage with guests to gather feedback and foster a connection between the kitchen and the dining experience.

# Requirements:

- Proven experience as an Executive Chef or Head Chef in a high-end restaurant setting.

- Strong leadership, organizational, and communication skills.

- Expertise in various cooking techniques, cuisines, and kitchen operations.

- Ability to develop creative menus that align with current food trends while ensuring customer satisfaction.

- Knowledge of food safety regulations and a commitment to maintaining a clean and safe kitchen environment.

- Financial acumen, with experience managing food and labor costs.

- Passion for innovation, sustainability, and delivering exceptional culinary experiences.

# What We Offer:

- Competitive salary and benefits package 

- Opportunity to lead in a creative and innovative environment.

- A chance to shape the culinary direction of an exciting new restaurant concept.
- Bonus Structure 

**Join us to be part of an exciting culinary adventure!**

We’re building a tight kitchen team and looking for a lead chef to take charge of the BOH and bring the entire operation to life.

This is a foundational role. You’ll manage day-to-day kitchen operations, implement efficient systems, and ensure consistent quality across the board. You’ll shape how the kitchen runs, mentor the team, and uphold the standards we’ve set.

Kitchen Leadership

• Hire, train, and lead a small, efficient BOH team
• Foster a culture of respect, pace, and consistency
• Work closely with ownership on systems and execution

Production & Prep

• Oversee daily prep, line service, and food production
• Maintain quality control and consistency across all dishes
• Ensure all food safety and sanitation standards are met

Ordering & Inventory

• Run point on purchasing, inventory management, and vendor relationships
• Relentlessly pursue tighter margins, build smart systems, eliminate waste wherever possible, and drive efficiency at every level of the kitchen
• Handle weekly inventory and reconciliation

Opening & Operations

• Play a lead role in opening the restaurant and setting standards for long-term operations

Qualifications

• 4 years minimum of professional kitchen experience
• Strong on systems, prep, and managing small teams
• Understands volume, efficiency, and the rhythm of a fast paced service
• Comfortable taking direction while also taking initiative
• Passionate about food and organization in equal measure

We are seeking a Chef de Cuisine for a new opening upscale Italian restaurant by a New York based celebrity Italian Chef within a luxury resort in Bahamas. The place will feature a large outdoor dining area, indoor portion, with total 250+ seats. 

Requirements:

• Thorough understanding of Italian cuisine
• Experience in volume restaurants - 200+ covers 
• Culinary degree and formal culinary training

Responsibilities include: 

• Act as senior leadership by developing and assuming key management responsibilities
• Assume the role of liaison between all dining room operations and culinary staff
• Supervise the preparation and cooking of various food items
• Develop and implement creative menu items within the restaurant concept
• Plan, coordinate & implement special events and holiday functions
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
• May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
• Monitor food production, ordering, cost, and quality and consistency on a daily basis
• Participate in marketing events directly related to their specific restaurant

Qualifications

• In-depth skills and knowledge of all kitchen operations
• Possess strong leadership, communication, organization and relationship skills
• Experience with training, basic financial management and customer service
• Proficient in general computer knowledge
• A true desire to exceed guest expectations in a fast paced customer service environment
• Capable of producing a consistent product in a timely manner
• Strong training and communication skills
• Culinary education and/or on the job training, independent restaurant experience is preferred
• Geographic and schedule flexibility preferred

Sous Chef ~ De Cuisine (Oak Park)

compensation: Competitive Pay, Benefits.

employment type: full-time

Chef De Cuisine will be in charge of 5-10 BOH staff in a 40-60 seat bistro offering morning/afternoon craft counter service plus evening pop up high end dinners, themed events and multi course evenings using both our bistro kitchen and on site catering kitchen. The restaurant space is an integral part of Blue Rose Ballroom, a world class music and events venue with VIP rooms, and conference spaces to be open fall 2025.

We are seeking an exceptional Chef de Cuisine with elevated, high-volume restaurant experience to lead the award-winning Crew. Working closely with nationally-acclaimed culinary director, Kerry Heffernan, the Chef de Cuisine participates in all aspects of kitchen oversight and management.

Job Overview

Position Summary

Reports to: Corporate Executive Chef

As the Chef De Cuisine, the cornerstone of our kitchen operations, you will embody leadership, set an exemplary standard, and adeptly solve any challenges that arise. Your primary focus will be to meticulously execute the existing menu in strict accordance with its specifications ensuring the seamless daily operations of our acclaimed kitchen and back-of-house team. Responsible for executing menus meticulously crafted by our Executive Chef Team and adapting them as needed for seasonal variations, you will play a pivotal role in maintaining our culinary excellence. Your duties will encompass overseeing the hiring of the entire back of house team, creating schedules, ensuring compliance with Department of Health regulations, providing ongoing training to kitchen staff, and managing inventory to meet financial targets. Your leadership will drive our renowned food program to even greater heights, while your strategic oversight of costs will contribute to our continued success.

Essential Duties & Responsibilities

• Accountable for providing comprehensive leadership, and management to all kitchen staff and operations, ensuring professionalism and adherence to Company policies, procedures, and standards taking ownership of decisions and their outcomes that affect staff, costs, and service quality.
• Maintain a professional zero-tolerance stance towards policy and compliance adherence, while fostering high morale and motivation within the team
• Responsible for hiring, properly onboarding, and of all kitchen personnel, including subordinate sous chefs and hourly kitchen staff in line with staffing requirements and staffing pars
• Complete daily reports and checklists as required
• Conducting comprehensive training sessions for both managerial and subordinate staff in accordance with company training protocols. Guaranteeing that all team members are adequately trained to fulfill their job duties in alignment with Crew standards.
• Conduct Daily DOH walk-throughs with communication to FOH management. Enforcing sanitary practices and policies for food handling and overall cleanliness ensuring Department of Health compliance; address all DOH violations immediately.
• Manage the schedule for all hourly back of house employees utilizing company approved technology in line with labor budgets, staffing pars and cost goals. Effectively communicate with upper management and staff alike to adjust schedule in line with unforeseen circumstances such as weather.
• Mastering menu item knowledge and strictly adhering to recipe specifications in our company database, ensuring the execution of all menu items meet company standards regarding quality and consistency
• Consistently monitoring manager feedback logs on a daily basis to promptly identify and address any food-related concerns, including consistency, quality, service speed, operational efficiency, communication between back-of-house (BOH) and front-of-house (FOH), and staff behavior.
• Maintain adherence to Department of Health food service standards consistently with a zero tolerance policy, A letter grade
• Set a high standard through personal example and ensure the team meets Crew excellence standards in cleanliness and food safety, maintaining a pristine and professional kitchen environment at all times including peak service. Uphold proper food preparation and handling techniques, while strictly adhering to safety protocols.
• Set a leading example and strictly enforce the Company uniform policy and policies on impeccable personal appearance, and upholding high standards of hygiene.
• Responsible for supervising and managing the maintenance, cleanliness, and organization of the kitchen and its associated areas. Implementing and ensuring adherence to deep cleaning schedules and equipment cleaning.
• Conducting precise weekly inventory assessments as scheduled, and effectively leveraging relevant technology for optimal accuracy.
• Cultivating professional rapport with vendor contacts and consistently placing weekly orders through approved vendors in adherence with company protocols
• Overseeing receiving procedures to ensure meticulous handling and storage of food items
• Conduct weekly meetings with the corporate and events teams to review upcoming events, discuss processes, analyze profit and loss statements, and address other business-related matters

Minimum Qualifications

Tier 1

• 3 years + of successful experience in a Chef de Cuisine or comparable role overseeing annual food sales revenue of $3 million or more
• Experience leading a team of 30 personnel or more
• Demonstrated experience executing high volume, elevated cuisines in a professional atmosphere
• Demonstrated experience directing subordinate managers to maintain quality and service levels in your absence
• Culinary degree or equivalent certification in culinary arts
• Strong knife handling and safety protocols and skills
• Ability to walk, stand, and/or bend continuously and for extended periods of time as required to perform essential job functions
• Able to lift 30+ lbs.
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business

Tier 2

• 1 year + of successful experience in a Kitchen Management role overseeing annual food sales revenue of $2 million or more
• experience of leading a team of 15 personnel or more.
• Demonstrated experience executing high volume, elevated cuisines in a professional atmosphere
• Demonstrated experience directing subordinate managers to maintain quality and service levels in your absence
• Strong knife handling and safety protocols and skills
• Ability to walk, stand, and/or bend continuously and for extended periods of time as required to perform essential job functions
• Able to lift 30+ lbs.
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the functions of this job, an employee must walk, stand, or remain stationary during entire the shift. Employee must be able to continuously reach, bend, lift, carry, stoop and wipe with the potential for slipping or tripping. Employee must frequently wash their hands and lift or move up to 35 pounds.

Company Culture

We were raised in the hospitality industry and have come to believe that the highest calling is treating people well, making them feel at home, and communing over good food and drinks. It brings us all together. 

We believe everyone should work in an environment where they are well compensated, culturally enriched, and treated with respect. Across the spectrum of our workforce, our employees take home industry leading income.

Equal Opportunity Employer

Crew (including affiliates) is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, age, sex, religion, disability, marital status, veteran status, or any other basis protected by local, state, or federal law.

We use E-Verify to confirm the identity and employment eligibility of all new hires.

Note

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.

• Medical, Vision, and Dental Insurance
• 401(k) Plan

The Chef de Cuisine at KYU plays a crucial role in supporting the Corporate Executive Chef by leading a team of culinary professionals to deliver high-quality and flavorful food while ensuring food safety, adherence to sanitation procedures, and profitability.

Responsibilities:

• Manage and supervise the production lines, providing guidance and development to the team while leading by example.
• Assist the Corporate Executive Chef in managing food cost of goods (COGs) and labor.
• Ensure consistent preparation and service of all food and products in accordance with the restaurant's recipes, portioning, and brand standards.
• Assist in making employment and termination decisions, including interviewing, hiring, evaluating, and disciplining kitchen personnel as necessary.
• Review and approve/disapprove time-off requests for direct employees.
• Assist in creating schedules for direct employees, finalized by 7 pm each Thursday for the following week.
• Embody the KYU brand and exceed core objectives and values.
• Provide excellent, friendly, courteous, and professional service to both internal and external guests.
• Uphold and promote the KYU culture in all aspects of the business.
• Respond accurately and promptly to guest requests, ensuring a positive and memorable experience.
• Lead by example to inspire the team to achieve and surpass KYU targets, including guest relations, team member relations, costs and efficiencies, and sales and revenue.
• Review and submit requisitions for any absences of sous chefs during the day.
• Ensure all sous chefs review and approve timecards.
• Collaborate with sous chefs to establish an organized line cook schedule.
• Input the restaurant's waste log on a daily basis.
• Review protein counts, place protein orders, and ensure coverage on the closing sous chef's day off.
• Report maintenance and equipment repair needs to the executive chef in a timely manner.
• Maintain updated production, mise sheet, protein count sheets, and porter checklists for the entire restaurant.
• Keep menu descriptions and quick allergen guides up to date and submit them to the FOH staff by the designated deadline for seasonal and holiday menu changes.
• Complete necessary write-ups of direct employees in coordination with the Corporate Executive Chef.
• Conduct weekly manager meetings with all sous chefs (savory & pastry).
• Submit an End of Day (EOD) report after each shift.
• Keep direct employee files up to date with relevant documents such as time edit forms, availability, emergency contacts, write-ups, reviews, etc.
• Attend culinary executive meetings.
• Propose seasonal menu changes to the executive chef and schedule tastings.
• Provide relevant updates to the BOH team.
• Attend FOH pre-shift meetings.
• Train new chefs on standard operating procedures (SOP) and food specifications.
• Manage weekly inventory using Cogswell.

Qualifications:

• 5 to 7+ years of experience in a direct titled position such as Chef de Cuisine/Executive Sous Chef.
• Experience in fine dining and high-volume environments.
• Strong attention to detail.
• Motivated and self-directed.
• Passion for service and continuous growth in the culinary craft.
• Effective and clear communication skills.
• Excellent time management abilities.
• Proactive and positive attitude.
• Strong leadership skills with a focus on teamwork.
• Extensive knowledge of cooking methods, kitchen equipment, and best practices.
• Proficiency in MS Office and restaurant software programs.

Benefits/Perks:

We offer a competitive salary, medical/dental/vision insurance, a team member referral program, a generous dining program, and progressive paid time off. We provide numerous opportunities for growth and development to those who demonstrate long-term commitment to their role.

Benefits include:

• 100% Medical Insurance Coverage (Aetna).
• Dental and Vision Insurance Options.
• 401k.
• Paid time off.
• Bonus Structure.
• Employee Dining Discounts.

Gustazo is seeking an experienced and highly motivated Chef de Cuisine to lead our culinary operations. The ideal candidate will demonstrate exceptional leadership, creativity, and technical skill in managing a high-performing kitchen team. This is a hands-on leadership role responsible for executing our culinary vision while upholding the highest standards of food quality, consistency, and safety.

• Direct and supervise all aspects of daily kitchen operations, ensuring efficient workflow, quality control, and timely service.

• Collaborate with ownership to design and execute seasonal menus that reflect current culinary trends and uphold the brand s identity.

• Provide leadership and mentorship to kitchen staff, conducting training on culinary techniques, sanitation, plating standards, and operational procedures.

• Maintain accurate inventory levels, manage vendor relationships, and oversee ordering, receiving, and proper storage of goods to ensure cost control and minimize waste.

• Ensure full compliance with local, state, and federal health codes, including HACCP protocols and food safety regulations.

• Oversee execution of catering services and special events, maintaining consistent quality and service excellence across all formats.

• Monitor food and labor costs; implement strategies to optimize kitchen profitability without compromising guest experience or culinary integrity.

• Foster a positive, respectful, and professional kitchen culture, promoting communication, accountability, and team development.

• Minimum of 5 years of progressive kitchen leadership experience in upscale or high-volume dining establishments.

• Proven expertise in culinary management, production planning, and team supervision.

• In-depth knowledge of food safety standards, allergen protocols, and kitchen sanitation practices.

• Demonstrated ability to lead with confidence, delegate effectively, and inspire culinary excellence.

• Experience with on-site catering operations and event-based culinary logistics preferred.

• Ability to thrive under pressure while maintaining attention to detail and consistency.

• Strong communication skills and professional demeanor when interacting with staff, management, and guests. Basic knowledges of Spanish language a plus.

• Driver's license is mandatory for this position.

Gustazo is a chef-owned and operated Cuban restaurant known for bold flavors, artistic presentation, and deep cultural roots. Led by Executive Chef Patricia Estorino, a two-time James Beard Foundation Best Chef: Northeast Semifinalist, Gustazo has consistently ranked among Boston s Top 50 Restaurants and earned multiple "Best of Boston" distinctions. We are committed to culinary innovation, authentic hospitality, and creating memorable dining experiences.

Please submit with your application your resume, cover letter, and any relevant portfolio or menu samples. Qualified candidates will be contacted for an interview.

CHEF DE CUISINE CHEF POSITION AT FEARLESS RESTAURANT GROUP

What makes Fearless Restaurants special and a great place to work!

Cuz’ we give a damn!

We are part of Fearless Restaurant Group, a multi-concept group of artisanal restaurants based in Philadelphia, PA, and Long Beach Island, NJ. As a company, our talent, teamwork, resources, and opportunity define us. We build our workplaces with loyalty and respect. We're a creative, ambitious business with an aggressive growth strategy and require like-minded leaders to join us as we move forward.

Testa Rossa, meaning “red head” in Italian, is a spicy, sexy new addition to the Fearless Restaurants collection of independently owned restaurants. The new location will be at the Shoppes at Brinton Lake. The bold flavors of Italian-American cuisine inspire Testa Rossa, which will offer a fun, energetic dining experience with a vibrant, Italian modernist design. Testa Rossa focuses on freshly made pasta, wood-fired pizzas, and classic Italian entrees. With over 180 indoor seats and 100 seats on the outdoor patio, this new restaurant promises to deliver an exciting and lively atmosphere.

We are a group of strong leaders with a profound sense of ownership and pride in all aspects of the restaurant. We are looking for individuals full of intellect, passion, integrity, creativity, and energy, driven by an unshakable belief in hospitality as a foundation. We require honest, hardworking professionals who manage and mentor others with respect, empathy, and dignity. Candidates should enjoy coaching and managing a team of 50-75 in a high-volume setting.

A Fearless Restaurants Sous Chef will be a positive, professional, creative individual with natural leadership skills. Our Sous Chef team will make a big impact on coming up with dishes for our seasonal menu changes. A Sous Chef on the Fearless team will be energized coming to work every day and wants to inspire and mentor their team, pushing their team to be organized, professional, and detail-oriented. We desire individuals who seek constant growth and never settle.

Skills/Requirements

• Minimum of 3 years of cooking in a professional environment
• Professional demeanor with Jedi-like temperament
• A passion for purveyor/local farmer relationships
• Advanced knife handling skills
• Strong leadership skills
• Must have a CURRENT ServSafe Certification or PA Food Handlers
• Love being creative and coming up with new menu items
• Sound cooking skill and technique
• Ability to confidently work all stations including expo
• Desire to make a Family Meal that is nutritious and imaginative
• Food budgeting
• Food cost optimization
• Food safety knowledge
• Staff education

Salary/Benefits

• Monthly bonus program
• Direct deposit
• Two consecutive days off a week
• Set schedule
• Premium PPO health and dental insurance through Independence Blue Cross 
• 15 days paid vacation (Yr 1-4); 20 days paid vacation (Yr 5 and on)
• Employee Dining Benefit Program at all Fearless Restaurant locations
• 401 (k) through Vanguard