Chef de Cuisine

Lead daily service and maintain control of the kitchen line while stepping into any station as needed. Manage the Sous Chef, Lead Lines, and Head of House team by developing leaders, holding managers accountable, and building an independent group. Oversee prep planning, ordering, and inventory to maintain accurate guides and improve systems for efficiency. Monitor labor and food costs while balancing standards with profitability through effective scheduling. Collaborate directly with the GM on performance, ensure FOH alignment, and participate in menu tastings and development. Work some holidays within a flexible schedule.