Chef de Cuisine

About this position

CHEF DE CUISINE

Michelin Bib Gourmand Restaurant | Orlando, Florida

Salary: $85,000–$95,000 annually, commensurate with experience

Schedule: Five-day workweek | Approximately 50–55 hours per week

We are an established, independently owned Michelin Bib Gourmand restaurant in Orlando seeking an experienced, hands-on Chef de Cuisine to lead our kitchen.

Our restaurant is owned and operated by two chefs and has a distinct culinary identity built on thoughtful cooking, quality ingredients, consistency, and attention to detail. Our kitchen also supports an adjoining cocktail bar.

We are looking for an accomplished culinary professional who combines exceptional cooking skills with proven kitchen management experience.

This is a working chef position. The successful candidate will be actively involved in cooking, preparation, and dinner service while taking responsibility for the kitchen's daily organization, personnel, purchasing, and operational performance.

We seek someone who has already demonstrated the ability to successfully manage a professional kitchen—not someone looking to gain their first experience in kitchen leadership.

• Work hands-on alongside the kitchen team during preparation and dinner service.

• Lead the line, cook as needed, expedite, and oversee the timing, consistency, and presentation of dishes.

• Maintain the restaurant's established culinary standards and identity.

• Oversee food production for both the restaurant and adjoining cocktail bar.

• Ensure consistent execution and quality without requiring constant supervision from the chef-owners.

• Collaborate with the chef-owners on menu development, seasonal changes, and continuous improvement.

• Take responsibility for daily kitchen organization and operational performance.

• Manage purchasing, ordering, receiving, inventory, and food-cost controls.

• Develop and maintain accurate prep lists, production schedules, and inventory pars.

• Manage kitchen scheduling, staffing levels, and labor costs within established budgets.

• Maintain appropriate product quality, storage, rotation, and waste-control procedures.

• Anticipate operational challenges and resolve routine issues independently.

• Maintain high standards of cleanliness, sanitation, food safety, and kitchen organization.

• Lead, supervise, train, and develop all back-of-house employees.

• Conduct interviews, evaluate candidates, and recommend hiring decisions.

• Establish clear expectations and maintain accountability for performance and professionalism.

• Address employee performance issues promptly and professionally.

• Document corrective actions and make termination recommendations in coordination with ownership.

• Foster a respectful, organized, productive kitchen environment.

• Build a capable team that can maintain consistent standards during the chef's scheduled days off.

• Oversee the proper operation and care of kitchen equipment.

• Identify equipment issues and coordinate repairs with approved service providers.

• Maintain preventive maintenance schedules and ensure equipment is used correctly.

• Respond appropriately to equipment failures, including protecting food safety and adjusting production or service when necessary.

• Communicate significant equipment problems and obtain approval for major expenditures.

The Chef de Cuisine is responsible for kitchen equipment and kitchen-related operational issues. General building maintenance, guest restroom issues, and front-of-house facilities are managed by the appropriate manager on duty.

• Work closely with the chef-owners while exercising sound independent judgment.

• Communicate important operational, staffing, and financial issues proactively.

• Take ownership of routine kitchen decisions without requiring constant direction.

• Maintain the culinary standards and operating procedures established by ownership.

• Demonstrate professionalism, reliability, maturity, and accountability.

• Significant professional experience in respected, chef-driven restaurants.

• Proven experience as a Chef de Cuisine, Executive Chef, or equivalent working kitchen leader.

• Demonstrated ability to independently manage both culinary execution and kitchen operations.

• Excellent technical cooking skills, refined palate, and attention to detail.

• Direct responsibility for purchasing, inventory, food costs, scheduling, and labor management.

• Experience interviewing, hiring, training, supervising, and evaluating kitchen personnel.

• Strong organizational, communication, and problem-solving skills.

• Ability to remain composed, decisive, and effective during demanding dinner services.

• A demonstrated record of reliability, professionalism, and successful kitchen leadership.

Experience in Michelin-recognized restaurants is valued but not required. We place greater emphasis on proven ability, leadership, and consistent execution than on titles or prestigious names.

• Annual salary: $85,000–$95,000, based on qualifications and experience.

• Schedule: Five-day workweek, approximately 50–55 hours per week, including administrative responsibilities and dinner service.

• Paid vacation: 10 working days per year, available after six months of employment.

• Paid sick leave: Five working days per year, available after 90 days of employment.

• No accrual or carryover: Paid time off is provided as a fixed annual allowance. Unused days do not carry forward into the following benefit year.

• Vacation requests are subject to advance approval and operational scheduling.

• Direct collaboration with experienced chef-owners.

• Meaningful responsibility and authority over daily kitchen operations.

Please submit your résumé and a brief introduction describing your most relevant culinary leadership experience.

We ask applicants to address the following:

1. Describe the most recent kitchen you independently managed, including the size of the team and your responsibilities.

2. What direct responsibility have you held for ordering, inventory, food costs, scheduling, and labor management?

3. Describe your experience independently leading dinner service without an executive chef or owner present.

We are looking for a dedicated, experienced culinary leader who takes pride in both excellent cooking and the disciplined management of a professional kitchen.

Qualified candidates will be contacted for a confidential interview.

Location and commute

Orlando, FL .

Plan your route with Google Maps. Travel times and transportation options vary; confirm the work location with the employer before commuting.

How to apply

Review the vacancy and complete the application on the employer or recruitment partner’s website. Requisition ID: WJ-3241745950.