Position: Chef de Cuisine

Target Base Salary: $75,000 - $85,000

Overview

We’re seeking an experienced and passionate Chef de Cuisine to take leadership of our kitchen operations. You’ll direct menu development, staff management, and day-to-day production—infusing expertise in Mexican cuisine into every dish. The ideal candidate thrives under pressure, values quality, and leads by example.

Key Responsibilities

• Oversee and lead the culinary team—sous chefs, line cooks, and prep staff—to deliver consistently high-quality, authentic dishes.
• Develop and refine menus that highlight Mexican flavors and techniques, blending traditional approaches with seasonal innovation.
• Source high-quality ingredients, including Mexican staples like masa, chiles, fresh herbs, and spices; manage inventory and supplier relationships.
• Maintain stringent standards for food presentation, portion control, recipe consistency, and kitchen sanitation.
• Enforce health, safety, and HACCP guidelines within the kitchen.
• Conduct regular tastings and implement feedback loops to ensure menu quality and consistency.
• Mentor and train the culinary team in both technical skills and plating, fostering their professional growth.
• Collaborate with FOH leadership on service coordination, menu rollouts, and special events.
• Monitor food costs and budget performance; optimize efficiency and minimize waste.

Qualifications

• 2+ years of hands-on experience working directly with Mexican cuisine in a high-volume, upscale kitchen.
• A minimum of 3–5 years of professional kitchen leadership, preferably in a similar Chef de Cuisine or senior sous chef role.
• Culinary degree or relevant professional training is preferred but not required.
• Strong command of kitchen operations: staff scheduling, inventory management, purchasing, and costing.
• In-depth knowledge of Mexican culinary techniques (e.g., masa preparation, mole crafting, chiles, traditional proteins).
• Spanish speaking is a plus, to support recipe authenticity and effective team communication.
• Excellent leadership skills: training, coaching, delegating, and fostering a positive team environment.
• Demonstrated culinary creativity with flair for menu planning that balances innovation and consistency.
• Solid organizational ability with strong communication and interpersonal skills.

Working Conditions

• Requires availability for nights, weekends, and holidays.
• Capable of standing and moving for extended service hours.
• Comfortable working in a fast-paced, high-volume restaurant setting.