A notable, high-volume gastropub seeks an experienced and reliable Sous Chef to help lead day-to-day kitchen operations. The Sous Chef is a working leader who sets the pace and standard on the line while supporting the Executive Chef in delivering a consistent, high-quality dining experience.
Responsibilities:
Requirements:
Benefits:
We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity, or Veteran status.
Read LessDESCRIPTION:
A fine dining ‘Coastal California’ restaurant within a luxury hotel in the San Diego area is seeking a talented Chef de Cuisine to oversee their five nights of dinner service each week. The CDC is responsible for managing the staff and operations of the kitchen to ensure the highest possible quality of food service to all outlets and functions. Reporting to the Executive Chef, this leader is expected to regularly use discretion and independent judgment while directing the work of their culinary team. The role focuses on maintaining luxury resort customer service standards and fostering a productive, high-morale environment. We are seeking a proactive culinary professional with a high standard for work product and the ability to effectively prioritize multiple assignments in a fast-paced environment. Must be authorized to work in the US.
Core Responsibilities —
Operational Involvement —
The Chef de Cuisine ensures seamless kitchen operations and inter-departmental collaboration by:
Coordinating with Food & Beverage Managers and Dining Room Supervisors to ensure efficient dining room operations.Establishing routines for internal food requisitions and ensuring all items are stored and served at proper temperatures.Participating in the property’s Manager on Duty (MOD) programs and attending hotel functions as directed.Properly documenting personnel and payroll transactions for processing.Reporting all necessary equipment repairs to maintain a safe and functional workspace.Effectively managing conflicts and maintaining professional relationships and communications across the organization.REQUIREMENTS:
BENEFITS:
Training & Development Manager
Located 90 minutes outside of DC, an award winning travel destination seeks a dynamic, polished, and high-energy Training & Development Manager to lead the educational heartbeat of their rooms and F&B programs. This is not a "behind-the-desk" HR role; you will be the primary architect of a culture defined by Forbes and Michelin-level standards.
You will partner directly with property leadership to bridge performance gaps, mentor emerging leaders, and ensure every guest experience feels like a world-class performance.
What You Will Do
Design & Facilitate: Lead immersive New Hire Orientations and develop 30/60/90-day integration plans to ensure long-term retention.Set the Standard: Act as the property champion for Forbes and Michelin standards, aiming for audit scores of 95% or higher.Strategic Growth: Conduct annual needs assessments to build a property-wide training calendar that aligns with annual business goals.Create Content: Develop high-end multimedia visual aids and presentations for classroom and "on-the-job" training sessions.Leadership Coaching: Assist department managers in writing experience-based development plans and setting annual performance targets.Who You Are
Experienced: You have 3+ years of managerial experience, preferably within a luxury HR or Training environment.Polished: You possess a professional demeanor and the ability to maintain total discretion and diplomacy.Expert Communicator: You are a gifted public speaker who can simplify complex service philosophies into actionable training.Tech-Savvy: Proficient in Microsoft Suite and modern HRIS platforms.Preferred: Multi Lingual. Preference for Spanish and English. Prior experience with Forbes Standards, Relais & Châteaux, or Michelin-rated operations is highly desirable.Why Apply?
This is a rare opportunity to influence the standards of a world-renowned property during an exciting phase of growth, including upcoming restaurant and wellness projects. We offer a competitive salary, a supportive team environment, and the chance to work at the absolute pinnacle of the hospitality industry
Benefits:
Salary $80-85KRelocation AssistanceComprehensive Insurance: Full medical, dental, and vision coverage for full-time team members.Mental Health Support: Access to a robust Employee Assistance Program (EAP) and professional psychiatric support services.Wellness Initiatives: Annual health screenings and wellness activities provided at no cost.Retirement Planning: 401(k) savings plan featuring a competitive company match.Competitive Compensation: Industry-leading salary with potential for performance-based increases.Referral Program: Monetary bonuses for successful talent referrals.Education Support: Annual allowance for professional certifications and continued learning in your field.World-Class Training: Direct experience and certification in globally recognized 5-Star and Michelin service standards.Career Pathing: Clear opportunities for internal advancement within a premier global hospitality network.Global Travel Perks: Exclusive employee discounts at a prestigious international network of luxury boutique hotels and fine-dining restaurants.Culinary Benefits: Complimentary, chef-prepared "family meals" provided daily.Work-Life Balance: Generous Paid Time Off (PTO) and paid holidays to ensure downtime and recovery.Uniform Services: Professional attire and complimentary laundry/maintenance for on-site uniforms.Recognition: Regular employee appreciation events and a "creative playground" work environment that celebrates excellence.EOE - This employer is committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status.A Michelin-Starred Restaurant seeks an accomplished Chef de Cuisine to join the leadership team of their award winning restaurant. This is an opportunity for a chef who values structure as much as creativity, and who understands that excellence is built through repetition, systems, and team alignment. This role is critical to the daily execution of the intimate kitchen and to maintaining the standards, discipline, and consistency required at the highest level of dining. The Chef de Cuisine will work in close partnership with the Executive Chef, translating vision into precise daily execution while ensuring the kitchen operates with rigor, clarity, and efficiency.
Key Responsibilities
Maintain and enforce systems-driven organization across all kitchen stations, storage, and production areasEnsure complete, accurate, and disciplined mise en place for all servicesOversee daily kitchen operations, including prep, service execution, and breakdownUphold standards for product handling, technique, cleanliness, and presentationLead and mentor cooks through clear expectations, structure, and accountabilityContribute meaningfully to menu development and refinement in collaboration with the Executive ChefAssist with recipe documentation, prep lists, pars, and operational SOPsSupport ordering, inventory control, and waste reductionAct as a cultural and technical leader in the kitchen, setting the tone for professionalism and excellenceQualifications
Proven experience as a Chef de Cuisine or Executive Sous Chef in fine-dining or Michelin-recognized kitchensStrong command of classical technique and modern executionDemonstrated ability to build and maintain organized kitchen systemsDeep respect for mise en place discipline and processCalm, focused leadership style with high standardsCollaborative mindset and strong communication skillsDesire to grow within a serious, long-term culinary programBenefits
Salary ($100-110K) + Relocation if neededHealth Insurance, Dental Insurance, Vision InsurancePaid Time Off401kDining DiscountsEOE - We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status.A notable independent restaurant group known for its upscale, fine dining restaurants seeks a Chef De Cuisine (CDC) for its very busy fine dining restaurant serving inventive American cuisine with a focus on local ingredients and traditions. The CDC will work directly with a notable Mid West chef whose experience spans Michelin-starred kitchens around the world. The culinary program focuses on creating honest, clean, and boldly flavored cooking with intention and care. This is a hands-on leadership role focused on strong team development, impeccable taste, and consistent operational follow-through. The Chef de Cuisine ensures quality, implements systems, and demonstrates leadership presence during service.
Candidates must have at least 3 years of CDC or Executive Sous Chef experience in high volume fine dining and a passion for upholding the highest standards of excellence, consistency, and care.
This hands on position partners closely with the Chef Partner to bring creative ideas to life, lead the kitchen team with clarity and accountability, and ensure flawless service execution each day. The CDC will focus on strong team development, delivering impeccable taste, and bringing consistent operational follow-through. The Chef de Cuisine ensures quality, implements systems, and demonstrates leadership presence during peak services.
Must be authorized to work in the United States.
CORE DUTIES & RESPONSIBILITIES
LEADERSHIP & ACCOUNTABILITY
Lead the kitchen team with presence, poise, and professionalism, during service and behind the scenes. Guide the team towards high standards of excellence in execution, prep, cleanliness, and communication.Serve as the connecting force between the Chef Partner and the kitchen team, translating the culinary vision into daily practice.Implement systems that build discipline, consistency, and excellence across all kitchen operations.Foster a culture of high performance, respect, and continuous improvement.CULINARY EXECUTION & VISION
Possess a refined palate and clear understanding of restaurant's cuisine and creative vision.Contribute and collaborate thoughtfully to menu development, tasting menus and seasonal innovation.Ensure all dishes meet the established standard for flavor, texture, and presentation before they leave the pass.Oversee recipe adherence, plating precision, and proper technique during every service.Lead final tasting and quality control during service - you own the details that make the difference.SYSTEM IMPLEMENTATIONS & CONSISTENCY
Implement and refine kitchen systems that drive consistency, efficiency, and excellence.Oversee training on new systems, menu rollouts, and process improvements, ensuring team adoption and accountability.Maintain accurate prep lists, production sheets, and station organization for seamless execution.Partner with leadership to continuously evaluate what’s working and what needs refinement.TALENT DEVELOPMENT
Identify, coach, and develop culinary talent at all levels - from prep to sous chefs.Elevate team technique and skill level through daily feedback, mentorship, and teaching.Lead by example: demonstrate precision, discipline, and hospitality in every task.Support the growth of future leaders by delegating responsibility and fostering ownership.SERVICE LEADERSHIP
Be a strong and steady leader during service - primarily working PM shifts, with full ownership of closing standards.Ensure the team is prepped, organized, and confident going into each service.Maintain composure, urgency, and clear communication between kitchen and FOH during service.Hold post-service breakdowns and debriefs to reinforce standards and celebrate wins.SAFETY, CLEANLINESS & COMPLIANCE
Maintain the highest standards of cleanliness, organization, and food safety.Ensure compliance with all health and sanitation regulations.Monitor and enforce proper storage, labeling (FIFO), temperature logging, and maintenance of kitchen equipment.Model pride in physical upkeep and organization of the space.Requirements
PROFESSIONAL EXPECTATIONS
Must have at least 3-5 years of culinary leadership experience as a CDC or Executive Sous Chef in a high volume, fine dining restaurant.Leads with clarity, confidence, and consistency.Acts with urgency, discipline, and strong follow-through.Demonstrates an exceptional palate and deep understanding of restaurant’s culinary identity.Is an active collaborator: contributes ideas, embraces feedback, and champions shared decisions.Trains teams on systems and holds everyone accountable to them.Invests in developing people and honing skills across the kitchen.Communicates clearly and directly with peers, leadership, and FOH partners.Balances creativity with operational precision and business awareness.PHYSICAL REQUIREMENTS
Must be able to stand and walk for long periods of time during service.Must be able to lift up to 50 pounds at times.Must be able to work a variety of hours.BENEFITS
Competitive salary ($100-120K)Comprehensive Health BenefitsCompany Sponsored Short Term Disability to take care of yourself if needed 401k with Employer Match to plan for your future Life Insurance for peace of mind. Employee Discounts at sister restaurants Relocation for out of state candidatesEOE - We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status.