The Role
The CDC is a hands-on leader responsible for daily line operations, quality control, and team mentorship. In addition to cooking and leading during service, this role includes administrative responsibilities and the planning and execution of catering events. The CDC Chef ensures our standards are met consistently while fostering a disciplined and motivated kitchen culture.
Starting from $60,000.00 annually, plus gratuities
Responsibilities
Line Leadership & Operations
- Cook daily on the line during prep and service.
- Conduct pre-service line checks (taste, plating, mise en place).
- Maintain recipe standards, portion control, and quality consistency.
- Manage ticket flow & call the board.
Team Leadership & Training
- Mentor cooks directly on the line.
- Train and reinforce techniques, recipes, and plating standards.
- Build a strong, disciplined, and motivated kitchen culture.
Catering Leadership
- Plan and execute in-house and off-site catering events.
- Lead our team in preparing, packing, and delivering catering menus at the highest standard.
- Oversee staffing, logistics, and quality control for catering operations.
Administration
- Provide input on weekly scheduling and staffing.
- Order and track product needs, manage inventory par levels.
- Implement new menu items with training and plating guides.
- Relay kitchen updates (staffing, supply issues, equipment needs) to leadership.
Accountability
- Ensure food safety, sanitation, and organizational standards are met daily.
- Maintain labor and prep efficiency aligned with sales.
- Identify and escalate challenges early with proposed solutions.
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Qualifications
- Minimum 3+ years leadership experience in a high-volume kitchen.
- Proven line cook expertise and ability to lead during service.
- Strong leadership and mentoring skills.
- Hands-on experience managing catering events.
- Ability to balance creativity with operational discipline.
- Composure under pressure and a collaborative leadership style.
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What We Offer
- Competitive salary and performance-based incentives.
- Supportive leadership environment with opportunities for growth.
- The ability to influence menu execution, catering, and kitchen culture.
- A workplace where creativity, leadership, and professionalism are recognized daily.
Pay: From $60,000.00 per year
Work Location: In person
