Petite Cerise is a French-inspired, all-day dining concept influenced by the changing seasons & classic technique by Michelin-starred chef Jermemiah Langhorne and the team from The Dabney. We are looking for culinary professionals with a passion for regional French cuisine and culture who have a desire to teach, manage, and mentor BOH staff.

The Chef de Cuisine will be responsible for all day-to-day operations, including but not limited to: scheduling, prep, ordering, teaching/coaching, inventory and food cost management, dish creation, and on-going menu planning and execution (including for special events).

Desired Skills & Expectations: 

• Excellent communication skills, professionalism, and maturity
• Creative problem solving
• Ability to inspire and build a strong culture that supports a common vision/goal
• Manage daily, weekly and monthly budgets in regards to labor, COGS, & equipment
• Innate desire to excel in the hospitality industry
• Alignment with our company Core Values

Experience Requirements:

• Minimum 5 years of kitchen management experience in an upscale environment
• Demonstrated ability to work collaboratively in a leadership role
• Proficiency in French cooking techniques 
• Have a deep understanding of food safety and sanitation standards and be able to enforce them 
• Flexible Work Schedule 
• Food Safety Manager Certification