Chef de Cuisine – Steak House

About the role

Responsible for the quality, consistency and production of the restaurant kitchen in a steak‑house environment. The Chef de Cuisine leads the culinary team, manages menus, purchasing, staffing and food preparation while maintaining guest satisfaction and the operating budget.

Key responsibilities

• Ensure culinary standards, food safety and proper storage are consistently met.
• Supervise kitchen shift operations and coordinate cooks and food‑preparation staff.
• Plan and manage food quantities, plating requirements and daily production needs.
• Develop and update daily and seasonal menu items.
• Maintain compliance with all applicable laws, regulations and company policies.
• Prepare and cook a variety of foods for regular service and special functions.
• Lead, train and cross‑train kitchen employees, handling performance and discipline.
• Set and achieve kitchen performance, budget and team goals.
• Deliver exceptional customer service by addressing guest feedback and complaints.
• Participate in hiring, onboarding and performance appraisal processes.

Required profile

• High school diploma or GED with at least four years of culinary or food‑and‑beverage experience.
• Associate degree in Culinary Arts, Hotel & Restaurant Management or related field with at least two years of relevant experience.