Seeking a Chef de Cuisine to oversee all kitchen operations, lead the culinary team, and ensure high-quality, well-presented dishes. Responsibilities include developing seasonal menus, managing staff training and scheduling, maintaining food safety and sanitation standards, controlling costs, and ensuring equipment upkeep. Requires 3-4 years of experience as a Sous Chef, Serve Safe certification, and strong leadership skills. Must demonstrate creativity, attention to detail, effective time management, and proficiency with kitchen technology. Flexibility to work mornings, nights, weekends, and holidays is essential. The role emphasizes professionalism, respect, and exceptional hygiene, contributing to a positive guest and team experience. The ideal candidate will have a passion for innovation, team collaboration, and maintaining operational excellence in a fast-paced environment.