the Chef Agency
We are a high-volume, chef-driven restaurant committed to delivering an authentic farm-to-table experience. Our philosophy centers on showcasing locally-sourced, seasonal ingredients through innovative menus that highlight both creativity and integrity. With a focus on sustainability, community partnerships, and culinary excellence, we provide an environment where chefs can truly craft and lead.
Position Overview:
The Chef de Cuisine will be a key leader in our kitchen, working alongside the Executive Chef to execute a chef-driven, seasonal farm-to-table menu in a high-volume setting. This individual must thrive under pressure, balance creativity with precision, and ensure smooth daily operations while mentoring and motivating the culinary team. The Sous Chef will serve as a role model in upholding standards, consistency, and culture. Key Responsibilities: Assist the Executive Chef in leading daily kitchen operations for a high-volume, farm-to-table concept. Execute seasonal menus that highlight locally-sourced ingredients and culinary innovation. Train, mentor, and supervise kitchen staff, ensuring a culture of excellence, teamwork, and accountability. Oversee ordering, inventory, and prep to ensure cost efficiency while maintaining uncompromised quality. Support the Executive Chef in managing food and labor costs to meet financial goals. Maintain the highest standards of sanitation, safety, and kitchen organization. Step into leadership when the Executive Chef is unavailable, ensuring continuity in operations and guest experience. Collaborate with FOH leaders to deliver seamless service and consistent guest satisfaction. Qualifications: 3+ years of experience in a Chef de Cuisine role in a high-volume, farm-to-table, or upscale casual concept. Strong knowledge of seasonal ingredients and farm-to-table sourcing. Proven ability to train and inspire culinary teams in a fast-paced environment. Strong organizational and time management skills. Demonstrated success in cost control, scheduling, and operational execution. Passion for creativity, sustainability, and delivering exceptional guest experiences. What We Offer: Competitive base salary + performance-based bonus potential. Health, dental, and vision benefits. Opportunities for professional growth and advancement within a growing brand. A collaborative, chef-driven environment with opportunities to showcase creativity. A commitment to sustainability and connection to the local food community. Job Type: Full-time Pay: $70, $75,000.00 per year Benefits: Dental insurance Food provided Health insurance Paid time off Relocation assistance Work Location: In person
The Chef de Cuisine will be a key leader in our kitchen, working alongside the Executive Chef to execute a chef-driven, seasonal farm-to-table menu in a high-volume setting. This individual must thrive under pressure, balance creativity with precision, and ensure smooth daily operations while mentoring and motivating the culinary team. The Sous Chef will serve as a role model in upholding standards, consistency, and culture. Key Responsibilities: Assist the Executive Chef in leading daily kitchen operations for a high-volume, farm-to-table concept. Execute seasonal menus that highlight locally-sourced ingredients and culinary innovation. Train, mentor, and supervise kitchen staff, ensuring a culture of excellence, teamwork, and accountability. Oversee ordering, inventory, and prep to ensure cost efficiency while maintaining uncompromised quality. Support the Executive Chef in managing food and labor costs to meet financial goals. Maintain the highest standards of sanitation, safety, and kitchen organization. Step into leadership when the Executive Chef is unavailable, ensuring continuity in operations and guest experience. Collaborate with FOH leaders to deliver seamless service and consistent guest satisfaction. Qualifications: 3+ years of experience in a Chef de Cuisine role in a high-volume, farm-to-table, or upscale casual concept. Strong knowledge of seasonal ingredients and farm-to-table sourcing. Proven ability to train and inspire culinary teams in a fast-paced environment. Strong organizational and time management skills. Demonstrated success in cost control, scheduling, and operational execution. Passion for creativity, sustainability, and delivering exceptional guest experiences. What We Offer: Competitive base salary + performance-based bonus potential. Health, dental, and vision benefits. Opportunities for professional growth and advancement within a growing brand. A collaborative, chef-driven environment with opportunities to showcase creativity. A commitment to sustainability and connection to the local food community. Job Type: Full-time Pay: $70, $75,000.00 per year Benefits: Dental insurance Food provided Health insurance Paid time off Relocation assistance Work Location: In person