Chef de Cuisine - Blackbird

Chef de Cuisine

Blackbird

Position Overview

Blackbird is a refined, modern dining concept rooted in ingredient-driven cuisine, thoughtful technique, and a dynamic guest experience. The restaurant blends elevated culinary execution with an approachable, energetic atmosphere—creating a destination that is both sophisticated and vibrant.

We are seeking an experienced and passionate Chef de Cuisine to lead the daily culinary operations of Blackbird. This role partners closely with the Executive Chef and culinary leadership team to execute the restaurant’s vision, uphold exceptional standards, and inspire a high-performing kitchen team.

The ideal candidate is a hands-on leader who thrives in a fast-paced environment, balances creativity with operational discipline, and is deeply committed to quality, consistency, and team development.

Key Responsibilities

Culinary Leadership & Execution

• Execute the culinary vision of Blackbird with precision, consistency, and creativity
• Lead daily kitchen operations, ensuring all dishes meet presentation, flavor, and quality standards
• Maintain strong oversight of all service periods, ensuring seamless execution during high-volume operations
• Collaborate with the Executive Chef on menu development, seasonal updates, and special programming
• Uphold recipe integrity, portion control, and plating standards across all stations

Kitchen Operations & Performance

• Oversee prep, line execution, and service flow to ensure efficiency and excellence
• Manage labor, scheduling, and productivity to align with financial and operational goals
• Monitor inventory levels, ordering, and cost controls to maintain food cost targets
• Ensure compliance with all health, safety, and sanitation standards (local, state, and company)
• Maintain kitchen organization, cleanliness, and readiness at all times

Team Leadership & Culture

• Lead, coach, and develop culinary team members to achieve high performance and growth
• Foster a culture of accountability, respect, and collaboration within the kitchen
• Conduct training, onboarding, and ongoing development for all culinary roles
• Partner with People & Culture on hiring, performance management, and team engagement
• Serve as a role model for professionalism, leadership, and culinary excellence

Guest Experience & Brand Alignment

• Ensure all culinary output reflects the Blackbird brand and guest experience standards
• Collaborate with front-of-house leadership to create a cohesive and elevated dining experience
• Respond to guest feedback and continuously improve quality and service execution
• Support special events, VIP experiences, and chef-driven activations

Qualifications

• 3–5 years of progressive culinary leadership experience, preferably in upscale or high-volume dining
• Previous experience as Sous Chef or Chef de Cuisine in a luxury or elevated restaurant environment
• Strong foundation in modern culinary techniques, seasonality, and ingredient sourcing
• Proven ability to lead teams in fast-paced, service-driven environments
• Strong financial acumen, including labor and food cost management
• Excellent communication, leadership, and organizational skills
• Food Safety Certification required (or ability to obtain)

Core Competencies

• Leadership & Team Development
• Culinary Excellence & Execution
• Operational Discipline
• Financial Acumen
• Adaptability & Problem Solving
• Guest-Centric Mindset

Physical Requirements

• Ability to stand for extended periods and work in a high-temperature kitchen environment
• Ability to lift up to 50 pounds and perform repetitive motions
• Availability to work evenings, weekends, and holidays as needed

Why Join Blackbird | Foley Hospitality Group

At Foley Hospitality Group, we believe our people are the heart of our success. Blackbird offers the opportunity to be part of a dynamic culinary team where innovation, collaboration, and excellence define the experience—for both our guests and our team members.