Chef de Cuisine

• Culinary Leadership: Lead all kitchen operations, supervising, training, and mentoring cooks and support staff.
  
• Menu Development & Execution: Create, cost, and execute daily or seasonal menus, ensuring consistent quality, flavor, and presentation.
  
• Operational Management: Maintain high standards of sanitation and safety, adhering to all health codes.
  
• Financial Accountability: Manage food inventory, ordering, and control labor/food costs efficiently.
  
• Versatility: Adapt to varied, high -pressure environments, potentially including fine -dining restaurants, outdoor, and catered,, pop -up dining events. 
  

Requirements

• Experience: Proven experience in high -volume, luxury, or fine -dining, establishments.
  
• Technical Proficiency: Advanced cooking techniques and strong menu development skills.
  
• Leadership: Strong team -oriented management and organizational abilities.
  
• Compliance: Deep knowledge of food safety, sanitation laws, and inventory management. 
  
• Due to
  visa restrictions, at the moment we are only accepting candidates from Mexico
  and Canada. The
  limitation to Mexican and Canadian nationals is a legal requirement tied to the specifics of the TN visa, not a preference of the
  employer.​
  

Benefits

• Housing Provided
  
• $82,000 USD Annual Salary
  
• TN Visa
  
• Relocation Bonus 
  
• PTO
  
• 401(K) with Company Match