Chef de Cuisine

Position: Chef de Cuisine

Department:  Culinary Leadership     

Reports To: Executive Chef

Role: This position is a full-time, salaried position starting at $75,000, depending on experience

Summary: We are seeking a highly collaborative, detail-oriented Chef de Cuisine to lead our kitchen operations. In this role, you will work hand-in-hand with our Executive Chef, Orlando Pagan, to design and execute multi-course tasting menus that celebrate high culinary technique, local sourcing, and deep creativity. You will be leading the operational orchestration and development of the back-of-house team, translating culinary vision into seamless nightly service while maintaining Michelin star level standards.  Alongside Chef Orlando, you will be the face of the Culinary team, representing the restaurant and driving authentic, warm, hospitable guest experiences primarily during nightly service in our open-kitchen restaurant as well as events, off-sites, and marketing opportunities. . 

Essential Functions:

Menu Development– collaborate on nightly menu

• Work with culinary team to develop new dishes for ever-evolving menu that focuses on high quality products
• In conjunction with Executive Chef, work to refine and innovate culinary techniques for menu execution

Kitchen Leadership – oversee daily culinary tasks

• Direct all daily culinary tasks, allocating responsibilities in a strategic and efficient manner
• Oversee station preparedness
• Lead team in service execution, managing timing, and kitchen production

Team Mentorship – guide and teach culinary team

• Collaborate with restaurant management team to set service protocols and standards
• Collaborate with restaurant management team to develop ongoing training programs focused on service refinement, product knowledge, and hospitality culture
• Foster a culture of accountability, professionalism, and continuous improvement
• Provide constructive and kind feedback to team members and leadership, focusing on development and growth opportunities

Operational Excellence – uphold and drive standards

• Maintain food safety, sanitation, and organization benchmarks
• Drive freshness and quality standards of food, and service execution
• Work collaboratively with restaurant management team to drive guest experience

Vendor Management – purchasing and purveyor oversight

• Own relationships with local vendors and purveyors
• Work collaboratively with Events Culinary team and restaurant bar and service teams to ensure ordering for timely delivery on needed items
• Manage purchasing costs and oversee inventory controls

Expectations for Success:

• This position is a Leadership role within the restaurant and is expected to mentor and coach staff members, both BOH and FOH, in a respectful, kind, and constructive manner. This role is a key player in upholding our cooperative, communicative, and humble culture while upholding our high level of standards. 
• Experience: 3-5+ years kitchen management experience in an upscale, fine-dining kitchen. Michelin experience preferred
• Professionalism: this role represents the company and organization, and should behave accordingly both on-site and while “off-the-clock”. 
• Culinary Knowledge: Advanced understanding of modern culinary techniques, flavor profiling, and a deep knowledge of industry leading restaurants and trends with a strong self-motivation and drive for bettering oneself, the team, and the restaurant
• Desire to work closely and collaboratively with all team members, including culinary, service, beverage, and Events staff
• Carry and lift up to 40lbs

Finally, a distinctive element of the Easton Porter Group approach to customer service is its “Team Philosophy,” which encourages each associate to develop the skills necessary to offer sincere and competent hospitality service outside the realm of their primary job responsibilities. Your enthusiasm and commitment to excellence will play a key role in supporting this philosophy.

No Job Description for a position can possibly include all duties, which may be requested by guests or required by the property.  The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager.  The items listed above are a summary of the major responsibilities of the position that must be met by an employee to successfully perform the essential functions of the position.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The company reserves the right to change job duties at any time. A job description is not a contract of employment.