Chef de Cuisine

Today
Company Goodwin Recruiting
Location Tampa, Florida
Employment Type Full-time
Posted on April 3, 2026
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Job Description

Chef de Cuisine

Location: Tampa, FL

Reports To: Executive Chef

Compensation: $75,000 – $78,000 base salary

Benefits and Compensation
  • Base salary: $75K–$78K
  • Leadership ownership of a standalone restaurant outlet
  • Collaboration with the Executive Chef and hospitality leadership team
  • Structured operational support
  • Growth potential within an established hospitality organization
Overview

A boutique hospitality organization is seeking a Chef de Cuisine to lead a focused, concept-driven restaurant outlet. This role operates as the culinary leader of the outlet while partnering with a property-level Executive Chef.

The ideal candidate is a strong operational leader who can manage daily execution, team development, food quality, and financial performance. This is not a high-menu-development role; the focus is on consistency, leadership, and disciplined operations.

Requirements & Qualifications (Must-Have)
  • 3+ years of experience as a Chef de Cuisine, Executive Sous Chef, or Executive Chef
  • Experience leading a standalone restaurant outlet
  • Strong knowledge of scratch kitchen execution
  • Demonstrated experience managing inventory, labor, and COGS
  • Proven success developing and managing BOH teams
  • Experience with vendor management and ordering systems
  • Ability to collaborate with the Executive Chef while independently running an outlet
  • Professional leadership style; team-first mindset
Preferred Background & Skills (Nice-to-Have)
  • Experience within boutique hospitality or lifestyle-driven restaurant environments
  • Exposure to concept-driven cuisine programs
  • Experience managing outlet-level financial performance
  • Bilingual (Spanish/English) a plus
  • ServSafe Certification
Responsibilities
  • Lead and manage all daily culinary operations for the outlet
  • Supervise, coach, and develop back-of-house team members
  • Maintain food quality, presentation, and consistency
  • Manage labor scheduling and food cost targets
  • Oversee inventory control and vendor relationships
  • Maintain COGS within established targets
  • Ensure compliance with food safety and sanitation standards
  • Partner with Executive Chef on standards, execution, and operational alignment
Ideal Candidate Profile
  • Strong team leader who builds positive kitchen culture
  • Operationally disciplined and financially accountable
  • Comfortable taking full ownership of a focused concept
  • Collaborative and ego-free leadership style
  • Seeking long-term stability within a structured hospitality organization