Chef de Cuisine

If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality.  We combine a multi-venue contemporary art museum, a boutique hotel, and a chef-driven restaurant to create a unique and welcoming opportunity.

Join our Flock!

Reports To: Executive Chef (EC) 

Supervises: Sous Chefs, Line Cooks, Stewards 

General Purpose:  The CDC is the backbone of the kitchen and serves to realize the Executive Chef’s vision for the menu and the restaurant. The CDC supervises the day-to-day operation of the kitchen and works closely with the EC to operate the kitchen up to high standards. That being said, the perfect CDC not only realizes the ECs vision, but incorporates his/her own vision, putting his/her own stamp onto the overall operation. This position requires a chef who is an accomplished leader, who is smart, savvy, and passionate about food. 

Specific Responsibilities: 

• Meets and exceeds each guest’s highest expectations for delivery, presentation and taste. 

• Professionally develops sous chef team and line employees. 

• Oversees everyday operations of the kitchen and communicates the EC’s message daily. 

• Directly responsible for the efficiency of the kitchen utility staff on all shifts. 

• Works to motivate staff in their best efforts and keeps staff morale high. 

• Works with EC on controlling food and labor costs. 

• Ensures a sense of urgency and ownership amongst all staff for all service periods. 

• Evaluates menus constantly to keep them fresh, up-to-date, and exciting. 

• Utilizes seasonal and market or farm ingredients in ways that best represent the restaurant concept. 

• Constantly looks to improve things, solve problems; never steps back or becomes complacent. 

• Respects staff supervised, peers, management, and ownership 

• Oversees and enforces processes for kitchen organization, cleanliness, and maintenance. 

• Exhibits a positive, friendly attitude with staff and guests. 

• Reads guest surveys, adjusts accordingly as issues arise. 

• Assist Events Dept. with winning business, providing service, driving revenue. 

• Meets with vendors to purchase new items, explores best pricing. 

• Other duties as assigned by your supervisor or manager. 

• Minimum of two years’ experience in a fine dining restaurant environment. 

• Understanding of professional cooking and knife handling skills. 

• Knowledge of safety, sanitation and food handling processes. 

• Able to work flexible hours (nights, weekends). 

• Responsible, dependable, punctual. 

• Excellent communication skills; must be able to speak, read, and understand English. 

• Solid computer knowledge in Microsoft office programs. 

• Demonstrates enthusiasm for all things 21c.  

• Must pass a background check. 

Education/Formal Training: 

• Some college education. 

Experience: 

• Three or more years of sous chef experience. 

• Previous job in a kitchen line position. 

All your information will be kept confidential according to EEO guidelines.