Chef de Cuisine - Fine Dining / Steakhouse

A highly regarded fine-dining steakhouse in Cleveland is seeking an accomplished Chef de Cuisine to lead daily culinary operations in a sophisticated, high-volume environment.

The Chef de Cuisine will work closely with the Executive Chef and leadership team to maintain exceptional standards of food quality, presentation, consistency, and execution while leading and developing a high-performing culinary team.

This is an excellent opportunity for a hands-on culinary leader with a strong background in fine dining, upscale steakhouses, premium proteins, and high-volume restaurant operations.

Key Responsibilities

Culinary Operations

• Lead daily kitchen operations in a high-volume fine-dining environment.
• Maintain exceptional food quality, consistency, presentation, and execution.
• Ensure smooth and efficient kitchen operations during high-volume services.
• Maintain strong standards for premium proteins, seafood, sauces, butchery, and scratch cooking.
• Partner with the Executive Chef on menus, seasonal offerings, specials, and culinary development.

Team Leadership

• Lead, coach, train, and develop the culinary team.
• Assist with hiring, scheduling, onboarding, and performance management.
• Build a professional, collaborative, and accountable kitchen culture.
• Lead by example while maintaining high culinary and service standards.

Cost & Kitchen Management

• Manage food and labor costs while maintaining quality standards.
• Oversee inventory, purchasing, receiving, and product utilization.
• Monitor waste and implement effective cost-control practices.
• Maintain proper kitchen organization, cleanliness, and production standards.

Food Safety & Compliance

• Ensure compliance with food safety, sanitation, and health regulations.
• Maintain proper food handling, storage, and preparation procedures.
• Ensure the kitchen remains inspection-ready and consistently meets operational standards.

Events & Guest Experience

• Support private dining, special events, and high-volume culinary functions.
• Maintain consistent execution during peak services and special events.
• Collaborate with FOH leadership to deliver an elevated guest experience.

Qualifications

• Proven experience as a Chef de Cuisine, Executive Sous Chef, Executive Chef, or comparable senior culinary leader.
• Strong background in fine dining, upscale steakhouse, luxury hospitality, or comparable high-end concepts.
• Proven experience managing high-volume culinary operations.
• Strong knowledge of premium meats, seafood, butchery, sauces, and scratch cooking.
• Demonstrated ability to lead, mentor, and develop culinary teams.
• Strong understanding of food cost, labor management, inventory, purchasing, and waste control.
• Excellent leadership, organization, communication, and problem-solving skills.
• Hands-on leadership style with a strong commitment to culinary excellence.
• Ability to maintain composure and consistency in a fast-paced, high-pressure kitchen.

Why Join

This is an opportunity to join a high-end, high-volume fine-dining steakhouse where the Chef de Cuisine will have significant influence over culinary execution, kitchen culture, team development, and operational performance.