Chef De Projet Technique Informatique Jobs (NOW HIRING)

We are seeking a focused, disciplined, and highly organized Chef de Cuisine to lead the day-to-day execution of our kitchen.

This is a hands-on leadership position for a chef who understands that an excellent kitchen is built through consistency, precision, organization, accountability, and strong systems.

Working closely with the Executive Chef, the Chef de Cuisine will be responsible for translating the culinary vision into daily execution, leading the BOH team, maintaining standards, and ensuring the kitchen operates efficiently and consistently at every service.

We are looking for someone who can take real ownership of the kitchen while respecting and protecting the culinary identity of the restaurant.

• Lead daily kitchen operations, including prep, service, opening, and closing

• Execute and maintain the Executive Chef’s culinary vision, recipes, techniques, and plating standards

• Ensure exceptional consistency, quality, seasoning, presentation, and timing across every dish

• Lead the BOH team during service and maintain a calm, organized, disciplined kitchen

• Manage daily mise en place and production, ensuring all stations are properly prepared for service

• Train, develop, supervise, and hold cooks and kitchen team members accountable

• Build strong station systems, prep lists, pars, and production procedures

• Participate in hiring, scheduling, training, and performance management of BOH employees

• Manage inventory, ordering, receiving, food cost, waste, and product utilization

• Monitor labor needs and staffing levels based on business volume

• Maintain high standards of cleanliness, organization, food safety, and Department of Health compliance

• Communicate shortages, 86s, operational issues, maintenance needs, and staffing concerns proactively

• Work closely with FOH leadership to ensure smooth service and a cohesive guest experience

• Identify problems before they affect service and take responsibility for finding solutions

• Maintain kitchen standards whether or not the Executive Chef is physically present

• 5+ years of professional kitchen experience, including meaningful experience in a culinary leadership role

• Previous experience as a Chef de Cuisine, Sous Chef, Executive Sous Chef, or comparable kitchen leadership position

• Strong understanding of kitchen operations, production systems, service flow, and team management

• Strong culinary foundation and excellent palate

• Ability to lead a team with clarity, discipline, respect, and consistency

• Excellent organizational and communication skills

• Strong understanding of food cost, inventory, ordering, waste control, and labor management

• Ability to remain calm, decisive, and highly present during busy services

• Exceptional attention to detail

• A leadership style based on accountability and example, not ego

• Passion for ingredient-driven, thoughtful cooking

• Genuine desire to build a strong team and continuously improve the operation

We are a chef-owned, chef-driven restaurant focused on creating more than individual dishes. We care deeply about ingredients, technique, hospitality, and every detail of the guest experience.

Our food is built around fresh ingredients, thoughtful preparation, and disciplined execution, and we expect our kitchen leadership to protect those standards every day.

We value people who:

• Take ownership

• Lead by example

• Respect systems and structure

• Communicate clearly

• Care about the team as much as the food

• Understand the financial responsibility of running a kitchen

• Notice details before someone has to point them out

• Hold themselves and others accountable

• Come to work ready to improve

This is not simply a position for someone looking to run service.

We are looking for a Chef de Cuisine who can become a trusted culinary and operational leader within the restaurant.

The right person will have the opportunity to work closely with ownership and the Executive Chef, contribute to the continued development of the kitchen, strengthen the team, and take increasing responsibility as the restaurant grows.

We want someone who takes pride in being able to say:

“This kitchen is under my care, and I know exactly what is happening inside it.”