Position: Chef de Cuisine, Elevated Sushi Lounge
Compensation: $90,000–$100,000 base salary
Schedule: Full-time
Benefits: Comprehensive benefits package including health coverage, 3 weeks paid time off, bonus potential, and professional development opportunities
Role Summary:
We are seeking an experienced and inspiring Chef de Cuisine to lead the culinary operations of a high-performing, chef-driven restaurant. This role is responsible for overseeing day-to-day kitchen operations while cultivating a culture centered on teamwork, accountability, and culinary excellence.
The ideal candidate is a hands-on leader with a passion for mentoring chefs, maintaining exceptional food quality, and driving operational performance. This position partners closely with restaurant leadership to deliver memorable guest experiences while balancing creativity with financial discipline.
What you bring to the table:
Proven ability to lead high-performing culinary teams in a fast-paced, full-service restaurant environmentStrong experience coaching, mentoring, and developing cooks and sous chefs into future leadersHands-on leadership style with a commitment to excellence during every serviceExpertise in food quality, recipe execution, consistency, and kitchen organizationStrong understanding of food cost, labor management, inventory controls, purchasing, and P&L performanceExperience creating efficient systems that improve productivity while maintaining culinary standardsAbility to collaborate with front-of-house leadership to ensure seamless communication and exceptional guest experiencesCommitment to food safety, sanitation, and operational complianceWhy you'll love working here:
Opportunity to lead within a respected, chef-driven restaurant committed to culinary excellenceCollaborative leadership team that values mentorship, innovation, and continuous improvementCompetitive compensation with bonus potentialHighly creative culinary environmentComprehensive health benefits and paid time offA culture that invests in professional growth and internal advancementThe opportunity to make a meaningful impact on both the guest experience and the development of future culinary leadersRequired Work Experience:
Previous experience as a Chef de Cuisine, Executive Sous Chef, or comparable culinary leadership roleStrong background in high-volume, full-service restaurantsDemonstrated success managing kitchen financials, labor, inventory, and operational performanceExperience recruiting, training, and developing culinary teamsThorough knowledge of food safety and sanitation standardsPreferred Work Experience:
Experience working within chef-driven or elevated dining conceptsExposure to multi-unit or growth-oriented restaurant organizationsExperience supporting menu development, recipe standardization, and culinary training initiativesPersonal Qualities:
Passionate leader who leads by example and inspires those around themCalm, composed, and solutions-oriented under pressureHighly organized with exceptional attention to detailCollaborative, humble, and committed to building strong teamsDedicated to continuous learning, operational excellence, and delivering exceptional hospitalitySous Chef | Michelin
Location: North County San Diego, CA
Base Salary: $75,000–$90,000 DOE
Relocation Assistance: Available
*Must Have Michelin Experience*
Position Overview
We are seeking an experienced and passionate Sous Chef to join the leadership team of an award-winning fine dining restaurant on the Southern California coast. This role is ideal for a culinary professional who thrives in a chef-driven environment focused on seasonal ingredients, refined technique, and delivering exceptional guest experiences.
Working alongside the Executive Chef, the Sous Chef will oversee daily kitchen operations, mentor the culinary team, maintain the highest culinary standards, and help execute an innovative tasting menu and à la carte program. The successful candidate is a hands-on leader who combines strong operational skills with creativity, organization, and a passion for excellence.
Key Responsibilities
Assist the Executive Chef in overseeing all aspects of daily culinary operations.Lead kitchen operations in the Executive Chef's absence while ensuring seamless service execution.Supervise daily food preparation, production, plating, and quality control.Collaborate on seasonal menu development, recipe testing, and new dish creation.Maintain consistency in recipes, portioning, presentation, and culinary standards.Manage inventory, ordering, receiving, and food cost controls.Train, mentor, and develop cooks and culinary team members through daily coaching and performance feedback.Foster a positive, collaborative kitchen culture built on professionalism and continuous improvement.Ensure compliance with all food safety, sanitation, and health department regulations.Monitor kitchen organization, cleanliness, equipment maintenance, and operational readiness.Work closely with front-of-house leadership to deliver exceptional guest experiences.Participate in daily lineups, menu tastings, and leadership meetings while contributing ideas for operational and culinary improvements.Preferred Qualifications
Experience
Minimum of 5 years of progressive culinary experience within fine dining restaurants.Experience working in a 1 or 2-star Michelin kitchenPrevious Sous Chef or senior leadership experience preferred.Michelin-starred or Michelin-recognized restaurant experience is highly desirable.Strong understanding of modern cooking techniques, seasonal ingredients, and elevated plating.Experience with tasting menus and chef-driven dining concepts.Excellent knowledge of food costing, labor management, inventory, and purchasing.Proven leadership skills with experience coaching and developing culinary teams.Passion for hospitality, craftsmanship, and creating memorable dining experiences.Ability to perform successfully in a fast-paced, high-expectation kitchen environment.Qualifications
Strong organizational and time management skills.Excellent communication and leadership abilities.Self-motivated with exceptional attention to detail.Ability to prioritize multiple responsibilities while maintaining composure under pressure.Commitment to continuous learning and professional development.Basic computer proficiency and familiarity with kitchen management systems.ServSafe Certification or equivalent food safety certification preferred.Ability to lift up to 50 pounds and stand for extended periods.Compensation & Benefits
Base Salary: $75,000–$90,000, based on experienceRelocation assistanceComprehensive healthcare benefitsPaid Time Off (PTO)Dining privilegesOngoing professional development opportunitiesCareer advancement within a growing hospitality organizationEqual Opportunity Employer
Our client is an Equal Opportunity Employer committed to fostering an inclusive workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, genetic #AA
Award-Winning, Chef-Driven Asian / Japanese Restaurant Group is seeking an experienced Sous Chef to join their opening team. This nationally recognized, ingredient-driven concept offers a vibrant culture built on craft, continuing education, career advancement, and creativity.
Role Responsibilities
Build, lead, coach, and inspire a culinary team of cooksUphold and elevate culinary standards in a high-volume, scratch-made kitchenProvide support and coverage across all kitchen stationsExecute refined, chef-driven cuisine in a modern kitchenDirect ordering, scheduling, inventory management, and administrative tasksDevelop seasonal menu items while fostering creativity amongst the teamIdeal Candidate Profile
Experienced in high-volume kitchen leadershipPassionate about great food and innovative hospitality experiencesSkilled in providing constructive feedbackEnthusiastic in celebrating team successKnown for a strong work ethic and commitment to excellenceBenefits & Perks
Strong benefit offerings for health, vision, dental, and accident coverage401k with employer matchDining discountsMaternity & paternity leave benefitsPaid vacationCell phone stipendChef de Cuisine
Location: Boston, MA
Reports To: Ownership
Compensation: $80,000-$100,000 + discretionary bonus
Benefits: PTO, Health Insurance Stipend
About the Opportunity
We are preparing to open a new restaurant featuring Asian cuisine in Boston, and are seeking a talented Chef de Cuisine to lead the kitchen and bring our culinary vision to life. This is a rare opportunity to build a kitchen team, shape the menu, and set the standards of a new venue from day one.
Position Summary
The Chef de Cuisine owns the day-to-day operation of the kitchen and full accountability for culinary execution. During the pre-opening phase, the CDC helps finalize the menu, builds and trains the back-of-house team, and establishes kitchen systems and standards. Once open, the CDC leads BOH operations, drives consistency and quality, and manages the kitchen to its financial targets. We're looking for a hands-on, detail-obsessed culinary leader who sets a high bar and develops the people around them.
Pre-Opening Responsibilities
Partner with the Executive Chef and ownership to finalize and cost the menuRecruit, hire, and onboard the back-of-house teamDesign and lead training on recipes, technique, plating, and service standardsEstablish kitchen systems for prep, line setup, inventory, and orderingBuild vendor and purveyor relationships and negotiate product sourcingOversee kitchen build-out, equipment setup, and station organizationDevelop food safety, sanitation, and Department of Health compliance protocolsOngoing Responsibilities
Lead daily back-of-house operations and execute the menu to the highest standardsEnsure consistency, quality, and presentation across every serviceManage food and labor costs to maximize profitabilityOrder product and schedule labor within budgetRecruit, develop, coach, and retain a high-performing kitchen teamMaintain strict food handling, sanitation, and DOH standards at all timesContribute to menu evolution and seasonal specialsUnderstand the financial implications of operational decisions and act accordinglyQualifications
3+ years of leadership experience as a Chef de Cuisine or Executive Sous Chef in full-service restaurants; new-opening experience strongly preferredHands-on experience with Asian cuisine, preferably Chinese cuisine, requiredDemonstrated ability to manage food and labor costs and hit financial targetsStrong leadership presence with a passion for teaching and coachingThorough knowledge of food handling and sanitation practicesExcellent organizational skills and the ability to prioritize and anticipateEffective written and verbal communication skillsBasic computer proficiency for ordering, scheduling, and inventoryA collaborative, high-standards mindset and a genuine passion for hospitalityAbility to thrive in a fast-paced, demanding environmentMust be at least 18 years oldWe are an Equal Opportunity Employer. Employment decisions are not based on an applicant's race, sex, sexual orientation, age, color, national origin, citizenship, disability, veteran status, or any other factor prohibited by local, state, or federal law.
General Manager
Location: Boston, MA
Reports To: Ownership
Compensation: $80,000-$100,000 + discretionary bonus
Benefits: PTO, Healthcare Stipend
About the Opportunity
We are preparing to open a new full-service restaurant in Boston, and we're seeking an exceptional General Manager to lead the opening and build the operation from the ground up. This is a rare opportunity to shape the culture, team, and standards of a new venue from day one and to grow alongside it.
Position Summary
The General Manager holds full accountability for the restaurant's operational and financial success. During the pre-opening phase, the GM leads hiring, training, and the build-out of systems and standards. Once open, the GM oversees day-to-day operations, drives the guest experience, develops the team, and manages the business to its financial targets. We're looking for a hands-on, hospitality-driven leader who sets a high bar and brings the team with them.
Pre-Opening Responsibilities
Recruit, hire, and onboard the front- and back-of-house management team and hourly staffDesign and execute training programs, service standards, and operating proceduresEstablish vendor and supplier relationships and negotiate termsPartner with ownership on budgeting, staffing models, and opening timelinesOversee setup of POS, reservations, scheduling, and inventory systemsCoordinate licensing, permitting, and compliance requirements ahead of openingSupport marketing and community outreach in the lead-up to launchOngoing Responsibilities
Own full P&L accountability, including revenue, labor, and cost of goodsLead daily operations across both front and back of houseUphold the highest standards of guest experience and service consistencyRecruit, develop, coach, and retain a high-performing teamManage scheduling, labor, and inventory within budgetEnsure compliance with all health, safety, and Department of Health standardsAnalyze performance metrics and adjust operations to meet financial goalsFoster a positive, professional, and inclusive workplace cultureQualifications
3+ years of General Manager experience in full-service restaurants; new-opening experience preferredProven P&L ownership and a track record of hitting financial targetsStrong leadership presence with the ability to hire, train, and retain top talentDeep understanding of front- and back-of-house operationsExcellent communication, organizational, and problem-solving skillsProficiency with POS, scheduling, and inventory systemsKnowledge of local health, safety, and labor regulationsA hospitality-first mindset and a genuine passion for guest experienceAbility to thrive in a fast-paced, high-standards environmentMust be at least 21 years old (for alcohol service oversight)We are an Equal Opportunity Employer. Employment decisions are not based on an applicant's race, sex, sexual orientation, age, color, national origin, citizenship, disability, veteran status, or any other factor prohibited by local, state, or federal law.
Sous Chef
Location: New York, NY
Compensation: $70,000 – $80,000 per year, based on experience (paid weekly).
About the Opportunity
Our client is an established, upscale Spanish tapas restaurant group with multiple locations across major U.S. markets and continued growth on the horizon. Their open kitchens turn out vibrant, seasonally driven versions of classic Spanish tapas and small plates, served in a lively, sharing-focused atmosphere. This is an opportunity to join a respected group with a strong company culture and room to grow.
Position Summary
A restaurant is only as strong as its kitchen team. Our client is looking for a driven, passionate, and consistent Sous Chef to help lead a high-functioning back-of-house team and uphold the standards that make their kitchens successful. This is a leadership role for someone who sweats the details, thrives on teaching and coaching, and takes ownership of both the food and the numbers behind it.
Key Responsibilities
Qualifications
What's Offered
Our client is an Equal Opportunity Employer. Employment decisions are not based on an applicant's race, sex, sexual orientation, age, color, national origin, citizenship, disability, handicap, veteran status, or any other factor prohibited by local, state, or federal law.
Sous Chef
Location: Boston, MA
Compensation: $60,000 – $80,000 per year, based on experience (paid weekly).
About the Opportunity
Our client is an established, upscale Spanish tapas restaurant group with multiple locations across major U.S. markets and continued growth on the horizon. Their open kitchens turn out vibrant, seasonally driven versions of classic Spanish tapas and small plates, served in a lively, sharing-focused atmosphere. This is an opportunity to join a respected group with a strong company culture and room to grow.
Position Summary
A restaurant is only as strong as its kitchen team. Our client is looking for a driven, passionate, and consistent Sous Chef to help lead a high-functioning back-of-house team and uphold the standards that make their kitchens successful. This is a leadership role for someone who sweats the details, thrives on teaching and coaching, and takes ownership of both the food and the numbers behind it.
Key Responsibilities
Qualifications
What's Offered
Our client is an Equal Opportunity Employer. Employment decisions are not based on an applicant's race, sex, sexual orientation, age, color, national origin, citizenship, disability, handicap, veteran status, or any other factor prohibited by local, state, or federal law.
Executive Opportunity
A growing hospitality group is seeking a results-driven Director of Operations to lead day-to-day operational excellence across a portfolio of premium restaurant concepts. This is an exceptional opportunity for a hands-on multi-unit operator to take ownership of field execution, develop high-performing leadership teams, and partner directly with ownership and executive leadership to help drive the company's next phase of growth.
Reporting directly to Ownership and working closely with the executive team, the Director of Operations will be responsible for the consistent operational and financial performance of all restaurant locations, the development of operations leadership, and the successful execution of new restaurant openings. This individual will play a critical role in translating strategic initiatives into measurable operational results.
About the Company
This hospitality group develops, owns, and operates hospitality concepts centered on exceptional guest experiences, operational excellence, and long-term brand growth. The organization is committed to building enduring concepts through disciplined execution, thoughtful expansion, and a culture rooted in hospitality, accountability, and continuous improvement.
Key Responsibilities
Strategic Leadership
Partner with Ownership and executive leadership to develop and execute long-term operational strategies that support the company's growth objectives.Translate strategic priorities into scalable operational plans while maintaining quality, consistency, and brand integrity across all locations.Operational Excellence
Oversee daily operations across multiple restaurant concepts, ensuring efficient, consistent, and high-quality execution.Implement and uphold Standard Operating Procedures (SOPs), company policies, and industry best practices.Monitor and improve key performance metrics, including labor efficiency, food and beverage costs, guest satisfaction, sales performance, and overall profitability.Elevate service standards, beverage programs, culinary execution, and overall guest experience.Oversee facilities management, preventative maintenance programs, vendor relationships, capital improvement projects, and the overall upkeep of company assets.Leadership & Team Development
Recruit, mentor, and develop a high-performing operations team, including General Managers, Assistant General Managers, Executive Chefs, and unit-level leadership.Foster a culture built on accountability, collaboration, coaching, and continuous improvement.Financial Management
Partner with Ownership and finance leadership to develop and manage operating budgets.Review financial performance regularly, identify opportunities for improvement, and implement action plans to optimize EBITDA.Support forecasting, reporting, and financial transparency across the organization.Growth & Development
Lead operational planning and execution for new restaurant openings.Assist with site selection, buildouts, and expansion initiatives alongside ownership and development partners.Design scalable systems and infrastructure that support future growth.Guest Experience & Brand Standards
Ensure a consistent guest experience across every concept.Develop initiatives that increase guest satisfaction, loyalty, and brand consistency.Collaborate with marketing and leadership teams to ensure operational execution aligns with the company's vision and brand identity.Compliance & Risk Management
Ensure compliance with all federal, state, and local regulations, including labor laws, health department requirements, and licensing.Maintain safety standards that protect employees, guests, and company assets.Innovation
Stay current on hospitality industry trends and emerging technologies.Introduce systems and operational improvements that enhance efficiency and the guest experience.Leadership Scope
This position provides direct oversight of General Managers, Assistant General Managers, Executive Chefs, kitchen leadership, Human Resources support, and future regional operations leaders. The Director of Operations partners closely with executive leadership across Finance, Human Resources, Marketing, and Development.
Candidate Profile
The ideal candidate is an accomplished multi-unit hospitality leader with a proven history of driving operational excellence and financial performance across restaurant portfolios. They are highly organized, systems-oriented, and thrive in a fast-paced environment where growth, accountability, and exceptional guest experiences are top priorities.
Qualifications
7–10+ years of progressive leadership experience within hospitality or food & beverage operations.Proven success managing multiple restaurant locations simultaneously.Experience building, hiring, and scaling hospitality concepts.Strong expertise across both Front of House and Back of House operations.Demonstrated financial acumen, including budgeting, labor management, food and beverage cost controls, and P&L ownership.Successful experience leading restaurant openings from pre-opening through launch.Experience with restaurant technology platforms such as Toast, OpenTable, Resy, Restaurant365, Paycom, or similar systems.Experience within upscale, lifestyle, fine dining, or premium casual restaurant concepts is strongly preferred.Compensation
A highly competitive compensation package is offered, including base salary, performance incentives, benefits, and significant long-term career growth opportunities within an expanding hospitality organization.
Why This Opportunity?
This is an opportunity to play a meaningful leadership role within a growing hospitality platform while working directly alongside ownership and executive leadership. The Director of Operations will help shape the systems, culture, and operational infrastructure that support the company's continued expansion and reputation for excellence.
Brand Executive Chef
Location: Las Vegas, NV
Salary Range: $125,000 – $150,000
A high-profile, luxury hospitality group is seeking a Brand Executive Chef to lead the culinary identity and execution of a flagship, high-volume restaurant concept in Las Vegas.
This is a hands-on leadership role for a “chef’s chef” — someone who thrives in the kitchen, leads from the front, and can balance refined culinary technique with operational excellence in a fast-paced environment.
Position Overview
The Brand Executive Chef will be responsible for overseeing all aspects of culinary operations, including menu development, food quality, team leadership, and financial performance. This role will ensure consistency, elevate execution, and evolve the brand’s culinary identity while maintaining alignment with a dynamic, guest-driven environment.
Key Responsibilities
Culinary Leadership & Execution
Lead and actively manage daily kitchen operations across all service periodsDevelop and refine menus that reflect a strong, cohesive culinary identityEnsure consistency in execution, presentation, and recipe adherenceTeam Leadership & Development
Build, mentor, and develop a high-performing culinary teamImplement structured training programs focused on technique, standards, and growthFoster a culture of accountability, professionalism, and continuous improvementOperational Excellence
Oversee high-volume kitchen operations while maintaining premium quality standardsImplement systems and processes to improve efficiency and scalabilityEnsure compliance with all health, safety, and food handling regulationsFinancial & Performance Management
Manage food cost, labor, and kitchen budgetsPartner with procurement to source high-quality ingredients while maintaining margin targetsAnalyze operational data to inform menu development and cost optimizationGuest Experience
Collaborate on VIP experiences and special eventsEngage with guests and continuously refine offerings based on feedbackEnsure a consistent, elevated dining experience aligned with brand positioningIdeal Candidate Profile
We are seeking a dynamic culinary leader with a strong foundation in elevated hospitality environments. Ideal candidates will bring:
10+ years of progressive culinary leadership experienceExperience as an Executive Chef or Corporate/Brand Culinary LeaderBackground in high-volume, upscale or luxury hospitality environmentsStrong understanding of global or Latin-inspired cuisine preferredProven ability to execute at scale without compromising qualityDemonstrated success in team development, operational leadership, and financial performance
Why This Role
This is an opportunity to take ownership of a well-established, high-energy concept and play a key role in shaping its next phase of growth. The position offers strong visibility, creative influence, and the ability to lead within a performance-driven, best-in-class hospitality environment.
About the Opportunity
A nationally recognized, chef-driven hospitality group is preparing to launch its newest flagship restaurant in San Antonio and is seeking an exceptional General Manager to lead the opening.
This is an opportunity to join an organization known for thoughtful growth, exceptional culinary standards, and genuine hospitality. The General Manager will partner closely with ownership and the culinary leadership team to build the culture, develop the opening team, and establish operational excellence from day one.
The ideal candidate is an experienced restaurant operator who thrives on the floor, enjoys building teams, and is energized by opening new concepts.
Position Summary
The General Manager will oversee all front-of-house operations while partnering closely with the Executive Chef and ownership to ensure an exceptional guest experience, strong financial performance, and a positive team culture.
This leader will be responsible for hiring, training, coaching, financial accountability, service execution, and opening preparations while maintaining the highest hospitality standards.
Respnsibilities
Qualifications
Compensation & Benefits
