What are the responsibilities and job description for the Chef de Cuisine JN -022026-172182 position at Goodwin Recruiting?
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Chef de Cuisine
Location: Tampa, FL
Reports To: Executive Chef
Compensation: $75,000 – $78,000 base salary
Benefits And Compensation
A boutique hospitality organization is seeking a Chef de Cuisine to lead a focused, concept-driven restaurant outlet. This role operates as the culinary leader of the outlet while partnering with a property-level Executive Chef.
The ideal candidate is a strong operational leader who can manage daily execution, team development, food quality, and financial performance. This is not a high-menu-development role; the focus is on consistency, leadership, and disciplined operations.
Requirements & Qualifications (Must-Have)
Charles Frede
To Apply for this Job Click Here
, $75,000 - $78,000,
Chef de Cuisine
Location: Tampa, FL
Reports To: Executive Chef
Compensation: $75,000 – $78,000 base salary
Benefits And Compensation
- Base salary: $75K–$78K
- Leadership ownership of a standalone restaurant outlet
- Collaboration with the Executive Chef and hospitality leadership team
- Structured operational support
- Growth potential within an established hospitality organization
A boutique hospitality organization is seeking a Chef de Cuisine to lead a focused, concept-driven restaurant outlet. This role operates as the culinary leader of the outlet while partnering with a property-level Executive Chef.
The ideal candidate is a strong operational leader who can manage daily execution, team development, food quality, and financial performance. This is not a high-menu-development role; the focus is on consistency, leadership, and disciplined operations.
Requirements & Qualifications (Must-Have)
- 3 years of experience as a Chef de Cuisine, Executive Sous Chef, or Executive Chef
- Experience leading a standalone restaurant outlet
- Strong knowledge of scratch kitchen execution
- Demonstrated experience managing inventory, labor, and COGS
- Proven success developing and managing BOH teams
- Experience with vendor management and ordering systems
- Ability to collaborate with the Executive Chef while independently running an outlet
- Professional leadership style; team-first mindset
- Experience within boutique hospitality or lifestyle-driven restaurant environments
- Exposure to concept-driven cuisine programs
- Experience managing outlet-level financial performance
- Bilingual (Spanish/English) a plus
- ServSafe Certification
- Lead and manage all daily culinary operations for the outlet
- Supervise, coach, and develop back-of-house team members
- Maintain food quality, presentation, and consistency
- Manage labor scheduling and food cost targets
- Oversee inventory control and vendor relationships
- Maintain COGS within established targets
- Ensure compliance with food safety and sanitation standards
- Partner with Executive Chef on standards, execution, and operational alignment
- Strong team leader who builds positive kitchen culture
- Operationally disciplined and financially accountable
- Comfortable taking full ownership of a focused concept
- Collaborative and ego-free leadership style
- Seeking long-term stability within a structured hospitality organization
Charles Frede
To Apply for this Job Click Here
, $75,000 - $78,000,
Salary : $75,000 - $78,000