Position: Chef de Cuisine, Elevated Sushi Lounge

Compensation: $90,000–$100,000 base salary

Schedule: Full-time

Benefits: Comprehensive benefits package including health coverage, 3 weeks paid time off, bonus potential, and professional development opportunities

Role Summary:

We are seeking an experienced and inspiring Chef de Cuisine to lead the culinary operations of a high-performing, chef-driven restaurant. This role is responsible for overseeing day-to-day kitchen operations while cultivating a culture centered on teamwork, accountability, and culinary excellence.

The ideal candidate is a hands-on leader with a passion for mentoring chefs, maintaining exceptional food quality, and driving operational performance. This position partners closely with restaurant leadership to deliver memorable guest experiences while balancing creativity with financial discipline.

What you bring to the table:

• Proven ability to lead high-performing culinary teams in a fast-paced, full-service restaurant environment
• Strong experience coaching, mentoring, and developing cooks and sous chefs into future leaders
• Hands-on leadership style with a commitment to excellence during every service
• Expertise in food quality, recipe execution, consistency, and kitchen organization
• Strong understanding of food cost, labor management, inventory controls, purchasing, and P&L performance
• Experience creating efficient systems that improve productivity while maintaining culinary standards
• Ability to collaborate with front-of-house leadership to ensure seamless communication and exceptional guest experiences
• Commitment to food safety, sanitation, and operational compliance

Why you'll love working here:

• Opportunity to lead within a respected, chef-driven restaurant committed to culinary excellence
• Collaborative leadership team that values mentorship, innovation, and continuous improvement
• Competitive compensation with bonus potential
• Highly creative culinary environment
• Comprehensive health benefits and paid time off
• A culture that invests in professional growth and internal advancement
• The opportunity to make a meaningful impact on both the guest experience and the development of future culinary leaders

Required Work Experience:

• Previous experience as a Chef de Cuisine, Executive Sous Chef, or comparable culinary leadership role
• Strong background in high-volume, full-service restaurants
• Demonstrated success managing kitchen financials, labor, inventory, and operational performance
• Experience recruiting, training, and developing culinary teams
• Thorough knowledge of food safety and sanitation standards

Preferred Work Experience:

• Experience working within chef-driven or elevated dining concepts
• Exposure to multi-unit or growth-oriented restaurant organizations
• Experience supporting menu development, recipe standardization, and culinary training initiatives

Personal Qualities:

• Passionate leader who leads by example and inspires those around them
• Calm, composed, and solutions-oriented under pressure
• Highly organized with exceptional attention to detail
• Collaborative, humble, and committed to building strong teams
• Dedicated to continuous learning, operational excellence, and delivering exceptional hospitality