Upscale waterfront seafood restaurant seeks a hands-on Chef de Cuisine to lead BOH operations, seasonal menus, culinary execution, and team development.
Qualifications:
2+ years of Executive Sous Chef experience or equivalent, with 5+ years of total kitchen experience.
Strong background in seafood, scratch cooking, seasonal coastal cuisine, and menu development.
Proven culinary leadership, recipe development, food cost controls, and team training capabilities.
Culinary degree or certificate preferred; flexibility to work evenings, weekends, and holidays.
Responsibilities:
Lead daily BOH operations and hands-on service execution, ensuring consistent food quality, presentation, and standards.
Develop seasonal menus, daily specials, and recipes emphasizing fresh seafood and locally sourced ingredients.
Train, mentor, and develop culinary teams while supporting the Executive Chef in kitchen leadership and operations.