Chef de Cuisine

The Chef de Cuisine is responsible for leading and executing all high-quality food production in alignment with the standards set forth by our Culinary Team. This role oversees the entire kitchen operation, ensuring consistency, excellence, and adherence to all safety, hygiene, and quality standards. You will work closely with store culinary leadership while providing strong direction, mentorship, and support to the full Culinary Team. Core responsibilities include maintaining healthy vendor relationships, managing ordering and inventory systems, monitoring food and labor costs, overseeing day-to-day production, and championing the ongoing training and development of all kitchen staff while upholding Heirloom’s core values and company standards. It is your responsibility to ensure we always serve the freshest, most desirable products to our guests—always.

• Embody and uphold the Heirloom Values as outlined in our Handbook.

• Ensure guest satisfaction by maintaining exceptional culinary standards.

• Address guest concerns promptly and implement effective solutions.

• Maintain and enforce departmental standards of food quality, presentation, and timing.

• Lead and oversee scheduling for all hourly kitchen employees.

• Manage Culinary Team schedules in collaboration with store culinary leadership.

• Maintain positive vendor relationships; oversee vendor accounts.

• Manage weekly invoicing and costing through house accounting software.

• Ensure all food cost, labor cost, and profit margin goals are met.

• Ensure all recipes, ingredients, build sheets, and pars adhere to company standards.

• Lead and develop Culinary Team members through training, coaching, and performance management.

• Oversee the implementation and monitoring of sanitation procedures throughout the kitchen.

• Ensure the safety of all kitchen operations and compliance with safety protocols.

• Perform and enforce daily line checks.

• Maintain cleanliness, organization, and operational readiness in all work areas.

• Enforce compliance with all company and departmental policies and procedures.

• Report equipment issues, safety hazards, and maintenance needs immediately.

• Attend all scheduled meetings and contribute meaningful suggestions for improvement.

• Execute additional duties as assigned by leadership in a timely and professional manner.

• Consistently provide professional, friendly, and proactive service while supporting colleagues.

• Lead and manage all aspects of kitchen production—including prep, pars, specials, and event menus—to ensure quality, quantity, and timing expectations are met.

• Manage payroll costs and kitchen productivity within budgeted guidelines.

• Lead recruitment, onboarding, and ongoing training for all new kitchen staff.

• Balance administrative tasks with operational leadership.

• Adhere to all company policies, service standards, and kitchen protocols.

• Follow and enforce all safety and sanitation policies, including HACCP standards, with the assistance of the Culinary Team.

• Perform other responsibilities as assigned.

• Relevant culinary degree or equivalent experience overseeing full kitchen operations.

• Demonstrated ability to develop recipes, implement systems, and maintain consistency across the department.

• ServSafe Manager Certification.

• Excellent written and verbal communication skills.

• Strong alignment with Heirloom’s core values and culture.

• Positive, professional attitude with the ability to work collaboratively across diverse teams.

• Exceptional attention to detail with the ability to manage competing priorities in a fast-paced environment.