Chef De Cuisine

Job Title: Chef De CuisineLocation: On Site - Texas, United StatesSalary: $70,000-$90,000 + bonus + relocationSkills: Culinary Leadership, Kitchen Management, Menu Development, Food Cost Management, Food Safety (ServSafe), Inventory Management, Staff Training & Development, Recipe Costing, Purchasing / Vendor NegotiationAbout the Hospitality Company / The Opportunity:Join a hospitality team focused on delivering memorable dining experiences through quality food, thoughtful service, and strong teamwork. As Chef de Cuisine, you will lead daily kitchen operations, shape menu execution, and develop a skilled culinary team. This on-site opportunity in the heart of the wine county of Texas offers a hands-on leadership role balancing culinary standards, operational performance, and guest satisfaction.Responsibilities:Lead and coordinate kitchen staff, directing the preparation, cooking, and presentation of menu items.Develop team capabilities through clear instruction, coaching, and ongoing training.Plan and execute menus and recipes, considering seasonal ingredients, anticipated volume, and special events.Manage ordering, inventory, receiving, and vendor relationships to ensure product quality and efficient kitchen operations.Estimate ingredient and supply requirements, negotiate pricing, and cost recipes and menu items.Establish production schedules and staffing requirements to support timely service.Monitor food preparation, storage, sanitation, and workplace safety; ensure compliance with applicable regulations.Maintain kitchen equipment and facilities, address operational issues, and respond promptly to guest feedback.Must-Have Skills:Significant culinary or hospitality experience; 5+ years of related experience is preferred.Demonstrated ability to lead, supervise, train, and mentor kitchen staff.Strong kitchen operations knowledge, including food preparation, production planning, and service execution.Knowledge of food safety, sanitation, and applicable labor and safety requirements; required food handling certification.Experience with inventory management, purchasing, and product receiving.Ability to cost recipes and menu items and manage food and supply expenses.Strong communication, organization, and basic mathematical skills.High school diploma or equivalent.Nice-to-Have Skills:Experience overseeing multiple kitchens or food service outlets.Experience developing seasonal menus and planning food for special events.ServSafe certification or an equivalent recognized food safety credential.Experience negotiating pricing with vendors and sales representatives.Knowledge of kitchen equipment maintenance and preventative maintenance practices.