Chef de Cuisine

Upscale French Restaurant Group is seeking a professional and experienced Chef de Cuisine (CDC). As the cornerstone of the restaurant's kitchen operations, The CDC supports the Executive Chef by managing the daily operations for of the location while upholding the exceptional standards set in place by the restaurant group . The CDC also assists the Executive Chef by coordinating the purchase of food items and maintaining food and labor costs within established budgets at the location. A natural leader, the CDC hires, trains, and mentors kitchen staff. The CDC also works closely with front of house management to train staff on menu items and maintain sales goals. Must have 2+ years in a comparable position, and training at a Michelin Star restaurant or with a Michelin Star-awarded chef.

Primary Responsibilities:

• Oversees all kitchen operations.
• Works with HR to recruit, hire, and train all necessary positions.
• Makes the staff schedule and approves time off for hourly employees.
• Oversees the line and pass during service.
• Helps with prep.
• Develops new menu items, daily specials, and seasonal specials while adhering to the quality control and standards set by the Executive Chef.
• Maintains cleaning and maintenance schedule for the kitchen, and schedules maintenance and repairs when necessary.
• Works with Sous Chef(s) to execute ordering and inventory.
• Maintain labor and food costs while optimizing output to meet company standards.

Skills and Qualifications:

• French cuisine experience a must.
• 5+ years of chef de cuisine or executive chef experience in a similar concept.
• 1+ years of multi-unit leadership experience (preferred).
• Experience working in a Michelin-starred restaurant or working for a Michelin-starred chef.
• A bachelor's degree or equivalent work experience is required.
• Strong knowledge of restaurant industry operations, safety, and sanitation standards.
• Strong communication and leadership skills with ability to motivate employees and obtain positive results.
• Excellent problem-solving and decision-making skills, results-oriented, and guest–focused.
• The ability to work with a high degree of independence.
• Strong analytical and decision-making skills.
• Ability to work flexible hours and travel between assigned restaurants.
• Hold a current Food Handler's license or must obtain within a month of hire.
• Microsoft Office Suite proficiency (Word, Excel, Outlook).

Compensation and Benefits:

• Competitive salary.
• Dining discounts.
• Health insurance.
• Paid time off.

Compensation Details: Salary ($120,000- $140,000)

***WEEKEND AVAILABILITY NEEDED

***EXPERIENCE REQUIRED

Le Bilboquet provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type with respect to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Consistent with the Americans with Disabilities Act (ADA) and state and local laws, it is the policy of Le Bilboquet to provide reasonable accommodations when requested by a qualified applicant or employee with a disability, unless such accommodation would cause an undue hardship. The policy regarding requests for reasonable accommodation applies to all aspects of employment, including the application process. If you believe a reasonable accommodation is needed, please contact Le Bilboquet's Human Resources Manager at or

Job Type: Full-time

Pay: $120, $140,000.00 per year

Benefits:

• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person