Head Chef

Chef de Cuisine (CDC)

We are seeking a Chef de Cuisine to help launch a high-volume Mexican restaurant concept. This is an excellent opportunity for a talented culinary leader looking to grow into an Executive Chef role as the company expands.

The ideal candidate will bring strong operational discipline, a deep understanding of food and labor costs, and experience leading prep-intensive kitchens. While Mexican cuisine experience is highly preferred, candidates with backgrounds in Hawaiian, Japanese-influenced, or French-trained kitchens will also be considered.

The kitchen operation is compact and efficient, with a small team focused on preparation, execution, and consistency during high-volume service.

Responsibilities

Culinary Leadership

• Lead all kitchen operations, including prep, service, and team development.
• Recruit, hire, train, and mentor kitchen staff.
• Manage a team consisting of line cooks, prep cooks, expo, and dishwashers.
• Ensure consistency, quality, and execution during high-volume service.Financial & Operational Management
• Monitor food costs, labor costs, and prime costs.
• Partner with ownership to implement systems such as MarginEdge and inventory controls.
• Assist with purchasing, ordering, and vendor management.
• Maintain cleanliness, safety, and food quality standards.Collaboration & Culture
• Work closely with the General Manager and bar team to create a seamless guest experience.
• Foster a collaborative environment between the front and back of house.
• Support beverage operations, including fresh juices and prep for the cocktail program.
• Help establish systems and processes that can scale with future growth.Qualifications
• 3+ years of culinary leadership experience as a Sous Chef, Chef de Cuisine, or Executive Sous Chef.
• Experience in high-volume Mexican cuisine strongly preferred.
• Professional culinary training or equivalent experience required.
• Strong understanding of food cost, labor management, and kitchen financials.
• Experience with prep-intensive kitchens and streamlined service models.
• Familiarity with inventory and costing software such as MarginEdge is a plus.
• Pre-opening experience preferred. This role offers a clear growth path into an Executive Chef position as the company continues to expand.