Chef de Cuisine (Restaurants at Pearl)

Key Responsibilities: Oversee all culinary operations, ensuring excellence in food quality, presentation, and safety. Lead and inspire the kitchen team, fostering a culture of professionalism and collaboration. Monitor food preparation techniques and plating to uphold brand standards. Develop and refine recipes, prep systems, and kitchen workflows. Conduct regular tastings, line checks, and team briefings. Manage food costs, inventory, and vendor relationships. Ensure compliance with health and safety regulations. Hire, train, and mentor kitchen staff to build a high-performing team.

Qualifications: 2+ years of experience as a Chef De Cuisine or Executive Chef. Deep knowledge of culinary techniques and kitchen operations. Proven ability to lead and develop kitchen teams. Strong understanding of food safety and allergy protocols. Experience with budgeting, ordering, and inventory control. Proficiency in Microsoft Office and culinary management systems. Ability to work in a high-volume, fast-paced environment. Spanish language skills a plus.