353 Leader Technique jobs in the United States

About Chai Pani

Chai Pani is an Indian Street Food restaurant that began as a humble, 50-seat restaurant in Asheville, North Carolina in 2009. We’ve since grown to a much larger space in Asheville and opened Chai Panis in Atlanta, GA and Washington, DC, along with 4 locations of our fast-casual concept, Botiwalla.

Chai Pani is the recipient of the James Beard Award for Outstanding Restaurant in 2022, and has received six other nominations. We've also received a Zagat award, and multiple publications in Bon Appetit, Saveur, Food & Wine, The New York Times, The Wall Street Journal, The Huffington Post, Southern Living, USA Today, and were one of Oprah's Favorite Things.

Chai Pani is slang in India for going out for a cup of tea, a tasty bite, a snack, or “a little something.” For us, it means groundbreaking, fun, affordable, and delicious Indian street food, paired with a passion for making people happy and building connections through good food and compassionate hospitality.

If this sounds like a journey you want to take with us—providing extraordinary hospitality and changing the perception of Indian cuisine in America—we are currently accepting applications for the Chef de Cuisine role at our D.C. location.

Position Summary

The Chef de Cuisine (CDC) is the dynamic leader of all day-to-day kitchen operations, combining deep knowledge of the restaurant with strong systems management and hands-on leadership.

This role is responsible for implementing and maintaining kitchen systems, ensuring quality control in line with CPRG recipes and culinary guidelines, and driving organization and efficiency across the BOH.

A highly responsible and self-driven individual, the CDC leads by example—developing the kitchen team through training, delegation, mentorship, and coaching. Key responsibilities include managing food production, BOH financials, and compliance with food safety standards. The CDC also collaborates with the Executive Chef on menu development and new specials, while embodying CPRG’s core values to inspire, motivate, and deliver culinary excellence every day.

Primary Responsibilities

• Hiring and firing of kitchen personnel in partnership with GM
• Scheduling one-on-one “check-ins” with kitchen staff every 6 months
• Managing BOH financials (labor costs, COGS, operating expenses)
• Creating and managing BOH schedules
• Filling in schedule gaps as needed, coordinating with Sous Chefs
• Maintaining a regular presence in the kitchen (at least 4 days a week)
• Hands-on training with new BOH hires
• Food and kitchen supply ordering
• Creation of new specials
• Communicating equipment maintenance and repair needs to GM
• Ensuring kitchen cleanliness after every shift (delegating to MODs and employees)
• Maintaining health inspection readiness; ServSafe certification required
• Overseeing dish room organization and training dish staff
• Personnel management: accountability, attendance, coaching, and mentorship

Other Agreements

• Present in kitchen during scheduled hours
• Schedule and lead regular kitchen meetings
• Attend professional development trainings
• Available to BOH staff for food and personnel matters
• Available to FOH for any food-related questions

Communication

• Weekly check-in with GM
• Weekly management meetings
• Yearly performance review with GM
• Regular check-ins with Executive Chef and CPRG Culinary Leadership

Evaluation Metrics

• Regular visits and feedback from CPRG Culinary Director
• Customer reviews regarding food quality
• COGS and labor numbers
• Employee feedback (workplace environment, morale, smooth operations)
• BOH employee retention
• Cleanliness and organization of kitchen

Schedule

• Weekly hours: 45–50 (up to 55 hours during first 3 months)
• In-restaurant: 5 days/week
• Reports to: General Manager, Executive Chef, CPRG Culinary Leadership

Compensation

Starting salary: from $75,000 annually, with potential for more based on experience and qualifications.

Benefits

• Medical, dental, vision, disability, dependent care FSA, and supplemental life insurance (full-time team members)
• Company-paid life insurance (full and part-time team members)
• Flexible work schedules
• Paid sick days
• Free shift meals
• Employee discount on merch, Spicewalla products, and all of our other restaurant locations in Asheville, Charlotte & Atlanta
• Cash advance program

Pay: $21.00 - $25.00 per hour

Job Overview

Isabela is a new seasonal american bistro from Michelin starred Chef Jose Ramirez (formerly from Semilla in Brooklyn) located in Amenia, NY. We are looking for a full time line cook to join our team. 35+ hours a week. Shifts would be from 2:00-10:00pm from Wednesday to Sunday.

We are seeking a dedicated and skilled Line Cook to join our culinary team. The ideal candidate will have a passion for the food industry, strong commitment to food safety and quality plus an innate push to learn and grow as a cook/chef. As a Chef de Partie / Line Cook, you will play a vital role in preparing and presenting high-quality dishes while maintaining a clean and organized kitchen environment. This position requires effective shift management skills and the ability to work collaboratively with other kitchen staff.

Responsibilities

• Prepare and cook menu items according to established recipes and standards.
• Ensure that all food is prepared in compliance with food safety regulations.
• Assist in inventory control by monitoring stock levels and reporting shortages.
• Collaborate with kitchen management to maintain an efficient workflow during service.
• Help train and mentor new kitchen staff, fostering a positive team environment.
• Maintain cleanliness and organization of the kitchen, including workstations and equipment.
• Participate in banquet preparations as needed, ensuring timely delivery of meals.
• Adapt to changing menus and special requests while maintaining quality standards.

Requirements

• Previous experience in a line cook or similar role within the food industry is preferred.
• Strong knowledge of food safety practices and kitchen management techniques.
• Ability to manage shifts effectively, ensuring smooth operations during peak hours.
• Excellent cooking skills with attention to detail in presentation.
• Leadership qualities that contribute to a cohesive team atmosphere.
• Experience with bartending is a plus but not required.
• Strong communication skills and the ability to work well under pressure.

Join our team as a Chef de Partie/Line Cook, where your culinary skills will shine, and your contributions will be valued in creating memorable dining experiences for our guests. 

Job Type: Full-time

Benefits:

• Food provided
• Paid time off

Ability to Commute:

• Amenia, NY 12501 (Required)

Work Location: In person

We are seeking an excited, fun, and passionate individual to join us as our new Chef De Cuisine .

We offer a full suite of  benefits  and perks, including  medical, dental, vision, a 401(k), and Paid Time Off.

Our ideal candidate thrives in a fast-paced, dynamic environment with a passion for all thing's food and beverage. Has an ability to positively lead others while multi-tasking and prioritizing workloads. Must believe in quality by consistently upholding defined standards over time. Able to provide guidance and support for employees, is involved in the day-to-day operations of the Back of House and collaborates and communicates with Front of House team to create genuine guest experiences. Events and banquet experience is preffered as it is a big part of our operation.

Rule of Thirds is a Japanese restaurant in Greenpoint, Brooklyn, by Sunday Hospitality Group, the team behind Sunday in Brooklyn, El Quijote and The Hotel Chelsea.

Rule of Thirds is an equal opportunities employer. Our team is growing, striving every day to make a nourishing and meaningful contribution to our local community. 

Experience and Qualifications:

• Minimum 3 years' experience as a Sous Chef and/or 1 year as a CDC in full service, high volume restaurants.
• Open availability including nights, weekends and holidays.
• Flexible and willingness to adapt to ongoing changes.
• Able to inspire, motivate, and develop employees.
• Proven track record in building high-performing teams.
• Professional and confident verbal and written communication with guests, employees and ownership.

Led by Michelin Star Chef, our restaurant is the premier upscale Persian/Middle Eastern restaurant in the DMV.

We have received many accolades since its opening in June of 2023. Most recently, Joon was awarded the honor of being named to the 2024 New York Times Best Restaurants List.

The BOH is the heart and engine of our beautiful food. We expect you to have an innate love for food and professionalism in the workplace. This is the kind of restaurant that strives to be a source of pride for an entire community as well those that work hard to make it possible. Work here if you hope to become better at what you do everyday because you are surrounded by a group of people wanting the same as well as a leadership team that strives to lift you up at every hurdle.

Our goal is to fill our team immediately, please reach out and don't miss out on a great opportunity to change the direction of your career in hospitality! Weekend availability is a must to apply for this position.

Job Type: Full-time

Join us at Le Pavillon , Chef Daniel Boulud's midtown culinary oasis located on the 2nd floor of One Vanderbilt off 42nd street adjacent to Grand Central Terminal.

We are currently looking for a passionate & disciplined  Chef de Partie.  

The Chef de Partie is responsible for working one of the following stations in the kitchen: Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier or Soupe.

The Chef de Partie is responsible for the supervision of at least one cook and/or a commis at their station in addition to being in direct contact with the Executive Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. This position is hourly-based.

Essential Duties:

• Must be able to communicate clearly with his/her managers and teammates
• Keep his/her production to the level required by the Executive Chef
• Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards
• Produce a consistent level of food quality established by the Executive Chef
• Maintain the high standards established by the Executive Chef
• Keep waste to a minimum and discard spoiled food products from the station in accordance with company procedure
• Ability to perform all essential duties during a lengthy, high-volume and high-pressure service
• Must be able to adapt and follow instructions as instructed by the Chef or Sous Chef throughout the duration of a shift

Competencies & Qualifications:

• 3 years of experience in high volume or fine dining environment
• Advanced knife skills
• Ability to read and follow recipes and standards
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
• Actively practice food safety procedures
• Organizational skills
• Effective time management
• Ability to lift large items up to 50 pounds & stand for long periods of time

We offer competitive wages, medical/dental/vision/STD/Life, matching 401k plan, paid vacation and room for growth for eligible employees. For more information about The Dinex Group and Chef Daniel Boulud, please visit />

The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law. 

The Chef de Partie is responsible for working one of the following stations in the kitchen: Saucier, Hot Appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier or Soupe.

The Chef de Partie is responsible for the supervision of at least one cook and/or a commis at their station in addition to being in direct contact with the Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. This position is hourly-based.

Essential Duties:

•  Must be able to communicate clearly with his/her managers and his/her teammates
•  Keep his/her production to the level required by the  Executive Chef
•  Maintain cleanliness and sanitation of work area and equipment throughout the shift in accordance with Health Department and restaurant standards.
•  Maintain and enforce the high level of food quality established by the Executive Chef
• Maintain and enforce the high standards established by the Executive Chef
• Keep waste to a minimum and discard spoiled food products from the station in accordance with company procedure
• Ability to perform all essential duties during a lengthy, high-volume and high-pressure service.
• Must be able to follow instructions during service from Chef or Sous Chef
• Must be able to adapt and recognize changes as instructed by the Chef or Sous Chef throughout the duration of a shift.

Position requires:

• Reference check

Aba , located in Music Lane in downtown Austin, showcases Chef Partner CJ Jacobson's lighter style of cooking with influences from the Mediterranean including Israel, Lebanon, Turkey, and Greece.

Aba is now Hiring a CHEF de CUISINE!

Lettuce Entertain You Restaurants is looking for a Chef de Cuisine with 2 years of Chef experience. We reward our teams with benefits, career-long training and growth opportunities.

A Few of Our Benefits:

• Competitive Salary
• Quarterly Bonus
• Paid Time Off - including Paid Holidays, Personal Days & Vacation
• 401(k)
• Blue Cross Blue Shield Medical Insurance
• Dental & Vision Insurance
• Life, Accident Protection & Critical Illness Insurance
• Domestic Partner Benefits
• Restaurant Discounts
• Employee Assistance Program - focusing on a commitment to mental health & wellness

Why Work With Lettuce? 

Lettuce is a culinary-driven restaurant company with a genuine commitment to our people: we welcome unique perspectives and nurture diverse talents at 130+ locations, supported by our Culture of Caring. If you’re ready to be a part of what we do next, then explore your possibilities at Lettuce and apply today!

We participate in E-Verify / Participamos en E-Verify

• Lead the opening shift process as well as including food orders, inventory and price updates; receiving and storage; overseeing inspections; and leading and managing menu changes
• Lead, direct and ensure effective and efficient BOH operations including but not limited to food prep and cooking, ensure adequate inventory levels of food and supplies, and supervise the kitchen employees
• Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring
• Track and control food cost, and purchase and order food product and supplies for the restaurant including daily product order
• Partner with General Manager (GM) and/or designated managers/chefs to create prep lists throughout the day; and assign production duties to BOH staff
• Perform regular line checks throughout the day to ensure quality of all menu items
• Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books
• Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH
• Partner with GM and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed
• Model and promote teamwork across all teams
• Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy
• Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed
• Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds

• 4+ years of Chef de Cuisine experience in a full-service restaurant
• Ability to lead and develop teams
• Skilled in managing BOH systems

#CAPOST

Join the Team at Somni — A Three Michelin Star Experience

After nearly 5 years of closure, the dream of Somni has returned — now proudly recognized with three Michelin stars . To continue delivering an unparalleled dining experience, Chef Aitor Zabala is seeking passionate, talented individuals to join the team as Chef de Partie .

Job Summary

As a member of the Culinary Team, you will collaborate with the Somni team to develop, prepare, and execute dishes at the highest level, while supporting the training and growth of your colleagues.

Essential Responsibilities

• Work collaboratively to continually elevate the quality of the guest experience, service, and operations.

• Supervise and guide the culinary team to maintain and exceed Somni’s standards of excellence.

• Mentor and foster the professional development of staff in food, service, technique, and agriculture.

• Actively participate in meetings and contribute creative ideas.

• Provide thorough training and mentorship to new hires, instilling Somni’s culture and expectations.

• Support the team wherever needed to ensure the guest experience remains exceptional.

• Ensure the kitchen and all equipment are impeccably maintained and clean.

• Maintain compliance with all health, safety, and labor regulations.

• Communicate effectively with all team members, addressing and resolving any issues promptly.

Desired Qualifications

We are seeking individuals with line cook or chef de partie experience in high-end fine dining , who demonstrate:

• A proactive, solution-oriented mindset with clear communication skills.

• Decisiveness, ownership, and the ability to plan ahead effectively.

• Motivation, enthusiasm, and a drive to continuously improve and learn.

• Flexibility and adaptability in a dynamic environment.

• A strong team spirit, supporting others in pursuit of shared goals.

Required Knowledge & Skills

• Thorough understanding of fine dining standards, policies, and procedures.

• Ability to follow and uphold recipes and quality requirements.

• Commitment to maintaining sanitation, cleanliness, and safety standards.

• Excellent interpersonal, problem-solving, and decision-making skills.

• Ability to maintain composure and professionalism under pressure.

• Must have or obtain a California manager's food handler certification.

Personal Attributes

• Professional, respectful, and approachable demeanor.

• Neat, well-groomed appearance.

• Reliable, organized, and self-motivated.

• Strong multitasking and communication abilities.

• A fair and consistent leader who takes ownership of challenges.

Physical Requirements & Working Conditions

• Ability to stand, reach, bend, and lift up to 50 lbs.

• Fine and gross motor skills required for kitchen tasks.

• Ability to work evenings, holidays, and extended hours as needed.

• Indoor kitchen environment with a fast-paced, high-pressure atmosphere.

If you are passionate about excellence and aspire to contribute to one of the most prestigious dining experiences in the world, we invite you to join the team at Somni .

Chef de Cuisine / Head Chef – New Restaurant - Opening Jan 2026

Responsible for overseeing all culinary operations, including daily production, quality control, service and team leadership at a new Italian restaurant in Easton, Maryland.

WHO WE’RE LOOKING FOR

Join owner Emily Chandler and Executive Chef Chris Beasley in creating a new restaurant for the company Piazza Italian Market.  Piazza has become a fixture in the “big little” town of Easton where a mix of locals and former Washingtonians make a rich community of eager diners.

The new restaurant, ACCANTO, will operate autonomously from the store but build on its successful program of classic regional Italian foods created from a network of local and international suppliers. 

Italian cooking experience is required.  Chris and Emily are looking for a culinary partner to bring life to a new facet of our business.  We have a great grocery, deli, wine selection, catering department, café, lunch and carry out program but it’s time for us to add night-time dinner service centered around fried appetizers, seasonal vegetables, a wood burning oven with the additional goal of using local, whole animals.

RESPONSIBILITIES

Manager of a Team 

• Maintain a positive and professional working environment based on collaboration, respect and accountability.
• Ensures that all members of your team follow the guidelines for the business
• Holds annual reviews with line cooks and prep staff to give performance feedback.
• Informs Exec. Chef of issues when encountered.

• Works with the General Manager to address customer comments and sales
• Collaborates with the General Manager to run a smooth operation

Manager of Health Standards

• Ensures proper storage, labeling and handling of all products in compliance with Health Dept. regulations.
• Ensures that all kitchen operations are compliant with Health Dept. regulations and company standards.
• Maintain adherence to HACCP plans. Oversee HACCP training for line cooks and prep staff.

Manager of Production  – before and during service

• Oversees daily food production, ensures quality and consistency.
• Creates personnel schedule for line cooks and prep staff
• Lead and train line cooks and prep staff
• Create daily production and weekly prep schedules for the restaurant. Assign tasks, monitor performance, maintain efficiency and high standards.
• Monitor the production of foods. Maintain stock of base recipes. Will communicate with Exec. Chef when questions arise
• Lead nightly service (5 days per week)

Ordering Manager

• Maintains open communication with managers and F&B Director regarding needs, request, issues.
• Places daily produce, meat, seafood and dry goods orders. Will communicate other ordering needs to Exec. Chef or F&B Director.
• Monitors cost of goods with assistance from Exec. Chef and bookkeeper. Observes portion control, waste minimization and rotation of goods best practices.
• Assist Exec. Chef in maintaining high-quality ingredients from multiple vendors. Informs Exec. Chef of issues when encountered. Loops in bookkeeper to issues (items returned or damaged)

Menu Collaborator

• Will collaborate with Exec. Chef and F&B Director on creating new menu items and seasonal updates with a focus on classic Italian cuisine.
• Communicates with Head Baker and Head Pastry Chef about daily prep needs and new menu items

Salary is negotiable, based on experience