Chef de Cuisine

Catch Hospitality Group is an environment where active thinking & active feedback is the culture. We are driven through our commitment to a team-first mentality and our relentless pursuit of three core principles: Great Food, Great Service, Great Vibe

Our company growth and expansion is made sustainable through our focus on internal mentorship, leadership development, and a bias for promoting from within.

With five openings in 18 months (Catch Scottsdale, Catch Miami Beach, and Catch Dallas, as well as the success of our latest SoHo NYC concepts, The Corner Store and The Eighty-Six) we continue to expand our place in the hospitality world in 2026 with new openings to announce.

 

Position Overview 

We are looking for a Chef de Cuisine, who excels in:

1. Leadership & Team Building

Lead, train, and mentor the kitchen brigade to foster a culture of excellence, accountability, and continuous growth.

Create a positive, respectful, and inspiring work environment that promotes collaboration and mutual support.

Provide consistent feedback and coaching to develop junior chefs and future leaders within the team.

1. High-End Culinary Execution

Oversee the preparation and execution of refined, high-quality dishes aligned with the restaurant’s concept and culinary standards.

Utilize advanced cooking techniques to elevate guest experience, with a focus on flavor, presentation, and innovation.

Ensure consistent quality and presentation during high-volume dinner services.

1. Menu Development

Conceptualize, test, and execute seasonal and à la carte menus that reflect creativity, guest preferences, and brand identity.

Collaborate with the front-of-house team to align menu offerings with guest expectations and service flow.

Incorporate sustainable sourcing and regional/seasonal ingredients where possible.

1. Financial Acumen & Cost Controls

Manage food and labor costs to meet budgetary goals without compromising quality.

Monitor daily kitchen operations to reduce waste, control inventory, and optimize purchasing.

Analyze sales and menu mix to identify profitable items and make data-informed decisions.

1. Labor Management

Build efficient schedules that align with labor budgets while ensuring adequate coverage for busy service periods.

Monitor productivity and make real-time staffing adjustments as needed.

Recruit, onboard, and retain top culinary talent in a competitive market.

1. Service & Operations

Be a strong presence on the line during peak dinner services, maintaining calm under pressure and guiding the flow of service.

Uphold cleanliness, safety, and sanitation standards in compliance with local regulations.

Coordinate closely with FOH management to ensure seamless communication and guest satisfaction.

1. Product Knowledge & Sourcing

Maintain expert-level knowledge of products, ingredients, and sourcing practices.

Build and maintain relationships with vendors and purveyors to ensure access to premium ingredients.

1. Collaboration & Communication

Work cross-functionally with ownership, FOH leadership, and other departments to align kitchen operations with broader business goals.

Participate in regular leadership meetings to share insights, challenges, and ideas.

1. Passion for Food & Hospitality

Serve as a culinary role model, inspiring passion and excellence throughout the kitchen.

Maintain a deep appreciation for hospitality, ensuring each dish reflects care and attention to detail.

Continuously explore food trends, techniques, and innovations to stay at the forefront of fine dining.

Qualifications 

To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• 5–6 years of progressive kitchen leadership in high-end or Michelin-starred restaurants, with a proven track record of excellence in fine dining environments.
• Strong experience managing high-volume dinner service while maintaining consistency, precision, and exceptional quality.
• Demonstrated success in leading, mentoring, and developing kitchen teams in fast-paced, performance-driven settings.
• Expertise in advanced culinary techniques, seasonal menu development, and ingredient-driven cooking.
• Solid background in cost control, including food cost, labor efficiency, and inventory management.
• Experience collaborating cross-functionally with front-of-house and ownership to ensure seamless operations and guest satisfaction.
• Passionate about food, hospitality, and cultivating a culture of professionalism and continuous improvement.
• Strong interpersonal and conflict resolution skills
• Stable and progressive work history; Strong work ethic.
• Effective written and verbal communication skills 
• Graduate of an accredited hospitality or culinary program is a plus.

What we offer you: 

• Opportunities for advancement 
• Multiple benefit plans to suit your needs 
• Paid Sick Leave Time Off or Paid Time Off (state specific)
• 401K 
• Positive and respectful work environment where diversity is valued 
• Generous employee discounts 
• Community volunteer opportunities 

Salary Range: $80,000-90,000/year

Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full job description which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying .