An exciting new independent, ingredient-driven steakhouse is seeking a Chef de Cuisine to lead its opening! Working closely with an acclaimed international Chef Consultant, this role will collaborate on initial SOPs, hiring, and the successful launch of the restaurant. The menu foundation is already in place, with opportunities to guide its evolution through seasonal, locally-inspired updates while maintaining the core steakhouse identity. The kitchen will feature in-house fabrication and a dry-age program! The ideal candidate is a hands-on leader with strong technical skills and a passion for consistent execution. This is an excellent opportunity for a chef who may be ready to step into their first head chef role. Chef de Cuisine Responsibilities: • Oversee all day-to-day BOH operations and execution • Hire, train, and lead a high-performing culinary team • Ensure consistent execution of core menu items with a focus on quality and presentation • Collaborate on development of SOPs, operations and seasonal updates • Foster a positive, professional kitchen culture built on teamwork, accountability, and respect • Manage food cost controls, budgeting, ordering, and vendor relationships • Maintain best practices for safety and sanitation in the kitchen Chef de Cuisine Preferred Requirements: • Past experience as a Chef de Cuisine OR 3+ years’ experience in the #2 role as an Executive Sous Chef or Senior Sous Chef • Background in respected, acclaimed restaurants with Michelin or James Beard recognition a huge plus • Experience working with high-heat broilers and all-scratch kitchens • Excellent leadership, communication, and team management skills • Proven ability to thrive in high-volume, fast-paced service environments • Knowledge of P&L, managing inventory, and cost controls • Exceptional standards for cleanliness, health, and safety • Flexible schedule, including nights, weekends, and holidays Compensation / Benefits: • Base Salary in the range of $100k-115k • Medical benefits • PTO Plan