Chef de Cuisine

JOB TITLE: Chef de Cuisine

Location: 34 Park Andover, MA

TERMS: Full Time – Salaried

SUPERVISOR: Jimi Gallant

Job Summary:

34 Park is Italian inspired neighborhood bistro with a chef driven mindset. The Chef de Cuisine runs the kitchen day to day leading the team, in tandem with kitchen the manager owning service, and making sure the food is right every single time. This is a hands on leadership role. 

Responsibilities:

The Chef de Cuisine, often referred to as the executive chef, plays a pivotal role in restaurants or culinary establishments. Here are the key responsibilities:

Food & Execution

• Ownership of the food flavor, consistency, and execution across every service
• Hold standards on prep, plating, and portioning
• Run clean, organized services and step into expo when needed
• Work with leadership on menu changes, features, and seasonal ideas

Leading the Kitchen

• Lead by example on time, prepared, calm under pressure
• Train cooks properly and develops them, not just staff shifts
• Build a culture of accountability, respect, and pride in the work
• Help hire the right people and cut loose the wrong ones

Kitchen Operations

• Write and manage schedules that make sense for the business
• Control food cost through smart ordering, yield awareness, and waste reduction
• Stay on top of inventory, prep pars, and clean systems
• Keep the kitchen organized, efficient, and ready for service

Cleanliness & Safety

• Maintain health department standards at all times
• Enforce proper sanitation, labeling, storage, and temperature control
• Keep the kitchen inspection ready

Working With the FOH

• Communicate clearly with FOH leadership before and during service
• Support smooth service flow and guest experience
• Be solution-oriented when things get busy or go sideways

In summary, the Chef de Cuisine is not only a culinary expert but also a leader and manager, contributing significantly to the overall success of the establishment.

What We’re Looking For

• Real kitchen leadership experience (CDC or strong Sous ready to step up)
• Strong line skills and service instincts
• Solid understanding of food cost, labor, and inventory
• Ability to lead without yelling—and hold standards without ego
• Organized, disciplined, and consistent
• Someone who wants to build something, not just punch the clock

Growth Opportunities

• Opportunity to be involved in menu development and concept evolution
• Path to supporting or mentoring other kitchens as the group grows
• Increased leadership responsibility as trust and performance are proven
• Long-term potential for expanded culinary leadership roles within the group

Schedule & Expectations

• Nights, weekends, and holidays are part of the job
• You’re expected to be present, engaged, and visible in the kitchen