What are the responsibilities and job description for the Chef de Cuisine position at One Haus?
An award-winning, fast-growing hospitality brand rooted in the heart of Mystic, CT is seeking a Chef de Cuisine for their locally sourced, scratch-made comfort food restaurant that is a destination for both locals and visitors seeking exceptional dining experiences. This Chef de Cuisine will lead the culinary team and drive our kitchen’s creativity, execution, and excellence.
The Chef de Cuisine will be responsible for leading all culinary operations, including daily kitchen management, menu development, butchering, and mentorship of a 30-person back-of-house team. This is a key leadership role requiring strong culinary skills, business acumen, and a passion for sourcing locally and sustainably. You’ll work closely with ownership to maintain our reputation for exceptional food while helping scale operations for continued growth.
Responsibilities:
- Lead and manage daily kitchen operations, ensuring consistent execution of high-quality, from-scratch comfort food
- Develop seasonal menus and specials that reflect local sourcing and align with the brand’s culinary vision
- Oversee and participate in in-house butchering, ensuring proper technique, yield, and product quality
- Recruit, train, and mentor a culinary team of 30, fostering a positive, growth-oriented culture
- Manage food and labor costs, inventory, and ordering with a focus on efficiency and minimizing waste
- Partner with local farms, fisheries, and purveyors to source the best seasonal ingredients
- Ensure all health, safety, and sanitation standards are strictly followed
- Collaborate with ownership on strategic planning, events, and new culinary initiatives
Qualifications:
- 5 years of experience in a leadership role (Sous Chef, CDC, or Executive Chef) in high-volume, scratch kitchens
- Strong knowledge of butchering techniques and whole animal utilization
- Proven ability to lead, motivate, and develop a large culinary team
- Experience managing food and labor costs in kitchens generating $5M in revenue
- Deep understanding of local sourcing and seasonal menu development
- Exceptional organizational and communication skills
- Passion for hospitality, leadership, and continued personal and team growth
Benefits:
- Competitive salary and bonus structure
- Health insurance
- Paid time off
- Growth potential within an expanding hospitality brand
- Creative input in menu
Salary : $75,000 - $85,000
