Restaurant Chef
$70,000–$80,000 year
On-site · Santa Fe, New Mexico, United States
Job Summary
Lead and manage the culinary team for a single restaurant outlet, owning the culinary direction with hands-on kitchen leadership. Responsible for menu development focused on creativity, seasonality, and guest appeal; ensure consistency in quality, presentation, and execution while driving food costs, labor, and inventory to meet financial goals. Collaborate closely with front-of-house leadership to deliver a seamless guest experience; mentor and develop staff; uphold food safety and sanitation standards; source ingredients and build vendor relationships. Requires strong leadership, kitchen operations expertise, and a track record of developing high-performing teams in a fast-paced, upscale dining environment. Certifications and degree/equivalent experience are noted in the requirements.
Required Qualifications
- Minimum of 2 years progressive culinary experience
- at least 1+ years in a leadership role
- ServSafe Certification or equivalent required
- Culinary degree or equivalent experience preferred
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