Chef de Cuisine

Chef de Cuisine, Le Petit Marcel

Location: Le Petit Marcel, 2914 N Broadway, Chicago, IL 60657

About the Role

At Le Petit Marcel, the Chef de Cuisine is the heart of our kitchen, the steward of our culinary vision and the engine behind our operational excellence. This is a leadership role that demands equal parts culinary artistry, business acumen, and people management. The Chef de Cuisine ensures every plate that leaves the kitchen reflects the warmth and craft of a true French bistro, while keeping the operation efficient, disciplined, and profitable.

We're looking for a genuine leader, someone who inspires a team to pursue culinary excellence, brings good energy to the kitchen every service, and leads by example in both management and teamwork.

1. Kitchen Management

Staff Training & Supervision

• Develop and run training programs for new hires covering core techniques, equipment use, and food safety protocols
• Foster a culture of continuous learning through ongoing training sessions and workshops that help kitchen staff grow their skills and their careers
• Champion teamwork and a positive kitchen culture; ensure uniform and personal presentation are clean and professional every shift

Workflow Optimization

• Analyze kitchen operations to spot bottlenecks and opportunities for improvement
• Implement systems that improve efficiency, streamlined prep, smart kitchen layout, and effective equipment use during peak service

Scheduling

• Build weekly staff schedules that cover peak service while managing labor costs
• Monitor performance and adjust coverage as needed, especially during busy periods

1. Food Quality & Presentation

Standards Maintenance

• Set and continually reinforce Le Petit Marcel's standards for quality, taste, and presentation across the menu
• Run regular tastings and visual checks before service to ensure consistency plate after plate

Tasting & Feedback

• Keep an open feedback loop between kitchen and front-of-house, inviting input on dish improvements, ingredient swaps, and technique
• Use this collaborative approach to spark innovation and give staff real ownership of their creations

1. Inventory & Ordering

Stock Management

• Maintain accurate inventory and regularly assess stock levels to avoid shortages and overstock
• Build a systematic ordering process that forecasts based on menu changes and upcoming events

Waste Control

• Review waste reports to identify and reduce spoilage and prep waste
• Confirm that receiving, ordering, and storage of proteins, produce, and dry goods are handled properly

1. Compliance & Safety

Health & Safety Regulations

• Stay current on Chicago and Illinois health department regulations; ensure compliance through regular inspections and audits
• Run daily checks to confirm the kitchen team is up to date on health and safety standards

Sanitation Standards

• Build a cleaning schedule covering daily, weekly, and monthly sanitation tasks
• Model proper sanitation practices and make their importance clear to the whole team

1. Financial Management

Budgeting

• Work with restaurant management to build a budget covering food cost, labor, and overhead
• Track financial performance against budget regularly and adjust as needed to hit targets

Sales Analysis

• Monitor sales data to identify what's working and what isn't
• Use those insights to guide menu decisions — rotating seasonal dishes, retiring underperformers, keeping the menu fresh

Cost Control

• Regularly review food costs, menu pricing, and portion sizes to protect margins
• Adjust offerings based on ingredient cost and availability, balancing what guests love with healthy profitability

1. Collaboration with Front-of-House

Communication with Service Staff

• Keep clear communication with the FOH team on menu changes, specials, and everything they need for a smooth service
• Hold regular meetings so the service team can speak to the menu and the culinary vision with confidence

Customer Interaction

• Step out to greet and engage with guests during service to hear feedback firsthand
• Use that feedback to refine dishes and service flow, and to build the kind of rapport that brings guests back — à bientôt!

1. Creativity & Innovation

Culinary Trends

• Stay connected to what's happening in the culinary world — through travel, research, or continued training
• Encourage the team to bring their own ideas to the table, keeping the kitchen a place of genuine creativity

Experimental Dishes

• Organize kitchen "test nights" where staff can develop and present new dish concepts
• Evaluate new dishes through a structured process, including taste panels with staff or select guests

Special Events & Promotions

• Conceive and execute standout menu offerings for anniversaries, holidays, wine pairing dinners, and tasting menus
• Partner with event planners to deliver cohesive culinary experiences for private dinners and buyouts

1. Crisis Management

Problem-Solving

• Develop protocols for common kitchen challenges — equipment failure, supplier issues, staffing gaps
• Train the team to stay calm and respond effectively under pressure

Staff Conflicts

• Mediate staff conflicts with open communication and a fair hand
• Build in regular team-building moments to keep camaraderie strong