CDC

Kann is an award-winning Haitian fine dining restaurant recognized internationally, including being named #27 on the World’s 50 Best Restaurants – North America List, and James Beard: Best New Restaurant.  As we grow and evolve at this level of excellence, we require a Chef de Cuisine who can operate with precision, creativity, ambition, and structure. The Chef de Cuisine (CDC) is a key leadership role responsible for overseeing all culinary operations, including budgets. They focus on ensuring exceptional food quality and consistency, and driving a culture of excellence in hospitality. This role demands a leader who is highly present during service, conducts constant quality checks, engages with guests, and inspires the team creatively. The CDC understands budgets and systems are critical to a sustainable business.  Reports to: General Manager (GM) & Executive ChefJob Type: Full-time, Exempt, Health Insurance Eligible Preferred Work Experience 7+ years of progressive culinary experience in high-caliber, nationally recognized restaurants 5+ years of leadership experience overseeing a full-service or fine-dining kitchen College degree in Hospitality Management or equivalent work experience preferred AA or BA in Business Management, Culinary Arts, or a leadership-related field preferred A deep understanding of Haitian cuisine and culture, West African cuisine and culture and Caribbean cuisine and culture. A passion for seasonal produce, sustainable seafood and responsibly sourced meat. Core Values Servant Leadership Dependability Teamwork Integrity Environmental and Social Sustainability A Commitment to Diversity, Equity, and Inclusion in the Workplace Passion for Sustaining Diverse Environments  Job SummaryThis position involves far more than managing prep and production; the CDC sets the tone for the kitchen’s ambition, organization, and culture. The ideal candidate will be: Relentlessly organized and able to track all work in Asana for full visibility Charismatic and guest-forward, comfortable with table touches and FOH partnerships Ambitious, pushing the culinary program toward continued national and international recognition A strong service leader, prioritizing the pass and the line during service A mentor, fostering growth, creativity, and discipline across the team A collaborator, working closely with the in house team and owners to push the business forward.  The CDC will ensure all kitchen personnel have proper training, tools, and schedules, while upholding the Executive Chef’s vision and executing it with precision. The CDC is expected to execute the highest culinary standards, represent the restaurant with professionalism, and uphold Kann’s mission, values, and culture. Key ResponsibilitiesKitchen Operations & Staff Management Oversee and lead daily kitchen operations with a strong presence on the line during service. Conduct ongoing quality checks to ensure every dish meets Kann’s standards for seasoning, consistency, plating, temperature, and timing. Manage, hire, train, schedule, and mentor kitchen staff at all levels; conduct performance reviews. Maintain high morale, teamwork, clarity, and communication within the culinary team. Ensure seamless alignment and communication with FOH teams and managers. Menu Development, Creativity & Cost Management Collaborate with the Executive Chef on seasonal menu design, R&D, tastings, local and national events, and general creative development.  Create recipes that focus on Haitian culture, West African culture and Caribbean culture.  All seafood must be sustainable and local seasonal ingredients are always a focus of the menu.  Bring ambitious, innovative ideas that push the restaurant toward ongoing recognition and sustained accolades. Monitor product mix using SpotOn and adjust dishes based on trends, seasonality, and guest feedback. Use MarginEdge for recipe costing, inventory tracking, purchasing, and cost control. Maintain accurate recipe documentation, prep guides, and specification sheets. Administrative & Organizational Responsibilities Utilize Asana to manage all kitchen projects, prep lists, maintenance needs, and R&D for full cross-departmental visibility. Manage inventory, ordering, vendor relationships, and purchasing using MarginEdge. Review food costs, labor costs, and financial reports with GM and Executive Chef; ensure the kitchen operates within budget. Manage equipment maintenance schedules and coordinate with contractors as needed. Maintain accurate records of inventory, costing, labor, and budget projections. Service Leadership & Hospitality Lead the kitchen during service with a structured, calm, disciplined approach. Ensure tight pacing, consistency, and communication at the pass. Perform table touches during service, engaging with guests, VIPs, and industry professionals with confidence and warmth. Collaborate with FOH on service programming, special events, and private dining. Act as a culinary ambassador of Kann’s mission, story, and culture in the restaurant and in the public worldwide.  Training, Mentorship & Team Development Train cooks and sous chefs on culinary techniques, hospitality standards, and leadership skills. Provide ongoing feedback, coaching, and developmental conversations. Conduct weekly 1:1s with sous chefs and key team members. Inspire creativity in the team while maintaining structure, discipline, and high standards. Promote a culture of continuous learning, transparency, and respect. Communicate with all teammates and fellow managers in a culturally aware and respectful language.  Operational Excellence & Safety Enforce food safety, sanitation, and health department standards at all times. Oversee daily and weekly cleaning schedules; ensure kitchen organization and cleanliness. Maintain high standards of labeling, storage, and waste control. Uphold an assertive and vigilant level of structure, discipline, and organization throughout the kitchen. Physical Demands Ability to stand, walk, bend, reach, and lift for extended periods. Ability to lift up to 50 pounds unassisted; up to 100 pounds with assistance. Ability to work in a high-pressure, fast-paced environment. Schedule Demands Required availability on weekends, evenings, holidays, and peak seasons. Ability to work extended shifts up to 12 hours as needed. More detail about kann part of Chef Gregory Gourdet Restaurants, please visit https://culinaryagents.com/entities/806700-kann