Chef de Cuisine - DDP Cleveland

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Position Summary

The Chef de Cuisine is responsible for leading the day-to-day culinary operations of the restaurant and ensuring the consistent execution of the restaurant’s food, service, and kitchen standards. This role works closely with the Executive Chef to manage the culinary team, maintain food quality and consistency, develop and implement kitchen systems, and ensure the restaurant operates efficiently and profitably.

The Chef de Cuisine serves as a key leader within the kitchen, setting the pace for service, developing and coaching the culinary team, and holding staff accountable to standards for food quality, cleanliness, organization, safety, and communication.

Key Responsibilities

Kitchen Leadership & Daily Operations

• Lead the day-to-day operations of the kitchen, including prep, service, closing, and cleaning.
• Oversee Sous Chefs, cooks, prep cooks, dishwashers, and other BOH team members as directed by the Executive Chef.
• Set the pace and tone of the kitchen while maintaining a professional, respectful, and collaborative working environment.
• Coordinate kitchen staff and stations to ensure consistent, efficient, and high-quality food execution.
• Monitor service and proactively address issues that impact food quality, timing, staffing, or guest experience.
• Ensure the kitchen is properly staffed, organized, and prepared for each service.
• Provide shift coverage as needed due to vacations, absences, call-ins, or operational demands.
• Work closely with the Executive Chef to identify opportunities to improve kitchen systems, organization, and efficiency.

Menu Management & Culinary Execution

• Execute the restaurant’s menu and culinary standards consistently and accurately.
• Train kitchen staff on new menu items, recipes, preparation methods, plating, and allergen information.
• Assist the Executive Chef with menu development, testing, and implementation as directed.
• Create and maintain station maps, prep lists, recipes, and training materials.
• Ensure proper recipe adherence, portioning, presentation, and execution across all stations.
• Collaborate with FOH leadership to ensure staff are knowledgeable about menu items, ingredients, preparation, and allergens.
• Identify opportunities to improve recipes, preparation methods, and kitchen systems and communicate recommendations to the Executive Chef.
• Monitor PMIX and sales trends to help inform prep levels, production, and menu planning.

Training & Team Development

• Lead the training and onboarding of BOH team members.
• Develop cooks through ongoing coaching, education, and hands-on training.
• Ensure all team members understand and consistently follow recipes, preparation standards, and kitchen procedures.
• Provide timely, constructive, in-the-moment coaching and corrections.
• Identify performance concerns and communicate them to the Executive Chef.
• Support the development of Sous Chefs and other kitchen leaders.
• Foster a culture of accountability, teamwork, professionalism, and pride in the kitchen.
• Recognize strong performance and help create opportunities for team members to grow within the organization.

Administrative & Financial Oversight

• Work with the Executive Chef to maintain food cost and BOH labor targets.
• Monitor product usage, waste, portioning, and inventory to minimize unnecessary costs.
• Assist with ordering, receiving, inventory management, and vendor communication.
• Maintain appropriate inventory levels and communicate shortages, quality concerns, and product needs to the Executive Chef.
• Assist with menu costing and ensure recipes and portion specifications are accurate and up to date.
• Assist with scheduling and staffing decisions to meet business needs and labor targets.
• Participate in weekly management meetings and communicate relevant BOH updates, challenges, and opportunities.
• Assist the Executive Chef with forecasting and planning for food, labor, and operating expenses.
• Execute disciplinary actions when appropriate and in accordance with company policies and direction from the Executive Chef.

Maintaining Standards

• Maintain high standards for food preparation, quality, consistency, cleanliness, organization, and presentation.
• Hold BOH team members accountable for following established kitchen procedures and standards.
• Ensure proper opening, service, and closing procedures are consistently followed.
• Maintain a safe and sanitary kitchen environment in compliance with health department requirements and company standards.
• Ensure proper storage, labeling, dating, rotation, and handling of food products.
• Hold team members accountable for the proper use, cleaning, and routine maintenance of kitchen equipment and facilities.
• Monitor and maintain appropriate food inventory levels.
• Oversee proper waste disposal and maintenance of the trash enclosure.
• Ensure proper management of FOG and prevent grease from entering drains.
• Address equipment, facility, or maintenance concerns promptly and communicate issues to the Executive Chef.
• Lead by example and consistently uphold the standards expected of the kitchen team.

Qualifications & Expectations

• 7+ years of experience in a professional BOH setting.
• 2+ years of kitchen leadership or management experience.
• Strong culinary knowledge, including advanced knife skills, cooking techniques, and recipe execution.
• Demonstrated ability to lead, train, and develop kitchen staff.
• Strong organizational and communication skills.
• Ability to remain calm, focused, and effective in a high-volume, fast-paced kitchen.
• Ability to manage competing priorities while maintaining high standards for quality and execution.
• ServSafe Manager certification preferred.

Physical Requirements

• Standing & Walking: Remain on feet for prolonged periods and move efficiently throughout tight kitchen spaces.
• Bending & Reaching: Squat, bend, and reach into low shelves and coolers, as well as overhead storage.
• Heavy Lifting: Transport cases of food, large pots, and supplies weighing up to 50 pounds.
• Repetitive Motion & Grip: Perform repetitive chopping, stirring, cleaning, and other tasks requiring frequent use of hands and wrists.
• High Heat: Work safely near active stoves, ovens, fryers, and other high-heat equipment.

Work Environment:

Work is performed in a restaurant/event environment. This role requires primarily standing and walking during entire shift. Work environment is fast-paced and team member must be able to manage multiple priorities throughout a shift.

Disclaimer: This job description is intended to outline the general nature and scope of the role. Duties and responsibilities may be adjusted at any time based on the needs of the restaurant.

Work schedule

• Weekend availability

Supplemental pay

• Bonus pay

Benefits

• Paid time off
• Health insurance
• Dental insurance
• Vision insurance
• 401(k)
• Employee discount