One Haus Hospitality

About the Opportunity

This nationally recognized, chef-driven restaurant is seeking a Chef de Cuisine to lead daily culinary operations in a highly collaborative and creative environment. Recognized for its commitment to seasonality, exceptional ingredients, and thoughtful hospitality, this restaurant has built a reputation as one of the most respected independent dining destinations in the Southeast.

The Chef de Cuisine will work closely with ownership and the culinary leadership team to oversee kitchen operations, develop staff, maintain exacting standards, and contribute to an evolving menu that changes regularly based on seasonality and product availability. This is an exceptional opportunity for a passionate culinary leader who thrives in a fast-paced, detail-oriented environment and values both creativity and operational excellence.

Responsibilities

• Lead and inspire a team of Sous Chefs, Line Cooks, and Prep Cooks through daily service and production.

• Maintain the highest standards of food quality, consistency, presentation, and execution.

• Partner with ownership and culinary leadership on menu development and daily menu changes.

• Foster strong relationships with local farms, fishermen, ranchers, and specialty purveyors.

• Oversee ordering, inventory management, food cost controls, and product utilization.

• Ensure all sanitation, food safety, and health standards are consistently upheld.

• Develop, train, mentor, and coach kitchen staff while creating a positive and accountable culture.

• Monitor labor efficiency and scheduling while maintaining operational excellence.

• Lead by example during service, maintaining composure and professionalism in a high-volume environment.

• Continuously seek opportunities to improve systems, workflows, and guest satisfaction.

Qualifications

• 3+ years of leadership experience as a Chef de Cuisine, Executive Sous Chef, or comparable role.

• Experience in chef-driven, fine dining, upscale casual, or Michelin-recognized environments

preferred.

• Strong understanding of seasonal cuisine, seafood, butchery, and ingredient-driven cooking.

• Demonstrated success leading and developing high-performing culinary teams.

• Strong financial acumen, including food cost management, inventory control, and labor oversight.

• Excellent communication and organizational skills.

• Ability to thrive in a fast-paced environment while maintaining exceptional attention to detail.

• Passion for hospitality, mentorship, and continuous improvement.

What They Offer

• Competitive salary

• Relocation assistance available

• Generous PTO program

• Performance-based bonus potential

• Daily family meal

• Access to some of the finest seasonal ingredients available

• Opportunity to work alongside an accomplished ownership and leadership team

• Career growth within a respected independent restaurant group