Chef de Cuisine – Fine Dining – Relocate to Tallahassee FL

Key Responsibilities: Lead all day-to-day culinary operations for a high-quality, fine-dining, dinner-service restaurant. Manage, coach, train, teach, and counsel line cooks, prep cooks, and culinary support staff, building a professional and accountable kitchen culture. Partner closely with the Executive Chef/Owneron culinary direction, menu development, seasonal changes, specials, and ongoing refinement of the restaurant's offerings. Maintain uncompromising standards for food quality, flavor, execution, consistency, presentation, and sanitation. Bring strong knowledge of steak and seafood preparation, scratch cooking techniques, and upscale plate presentation. Utilize experience with Mediterranean cuisine and international flavorsto contribute ideas and culinary creativity to the menu. Manage the kitchen from a business perspective, including food cost, labor management, purchasing, inventory, waste reduction, portion control, and productivity. Develop systems and standards that allow the culinary team to execute consistently during demanding dinner services. Work alongside the team during service, providing hands-on leadership and maintaining strong communication between the line, support staff, and restaurant leadership. Recruit, onboard, train, and develop culinary talent while identifying future leaders within the kitchen. Hold employees accountable while maintaining a leadership style centered oncoaching, teaching, professionalism, and respect. Ensure compliance with food safety, sanitation, cleanliness, and workplace safety standards. Ideal Background Proven culinary leadership experience as aChef de Cuisine, Executive Sous Chef, Executive Chef, or similar senior kitchen leaderin an upscale or fine-dining scratch restaurant. Strong experience withsteaks, seafood, and scratch cooking. Mediterranean culinary experience is highly preferredand will be an important component of the position. Exposure to international cuisine and the ability to incorporate diverse flavors and techniques. Demonstrated ability to successfullylead and develop a culinary team, not simply execute at a high level individually. Strong understanding of kitchen financials, including food cost, labor, inventory, purchasing, and waste management. Excellent organization and ability to maintain standards in a high-volume, high-expectation dinner environment. A chef who enjoys beinghands-on, teaching others, and building a strong kitchen culture. Culinary creativity balanced with the discipline to execute an established concept and collaborate effectively with the Chef/Owner. Able to relocate to Tallahassee, FL within 60 days! Leadership Profile The right Chef de Cuisine will be much more than an excellent cook. We are looking for aculinary leader, teacher, and operatorwho can earn the respect of an experienced kitchen team, raise standards through coaching and development, and understand how the decisions made in the kitchen affect the overall business. This individual will have meaningful input into the menu while respecting the vision of the Chef/Owner and Executive Chef. The ideal chef bringsculinary prowess, humility, accountability, financial awareness, and the ability to make the people around them better.