Chef de Cuisine

Creating larger-than-life culinary experiences is the mission of the Chef de Cuisine (CDC) at Haywire. With a posse-over-person mentality, the Haywire CDC is a culinary maestro who recognizes that the food they create and execute is only as good as the individual performers’ passion & knowledge in the kitchen. They are always ahead of culinary trends and are excited to contribute to ideation and innovation. They drive top and bottom-line restaurant performance by enhancing and executing a menu known for its sophisticated cowboy cuisine. A love of Texas-inspired food, incredible wines and the best whiskeys in the world is a must. The ideal CDC has 3-4 years of high-volume, steak-house restaurant experience.BenefitsDental, Vision, and Medical Insurance401k PlansPaid Time OffOur Haywire CDC Must Be aCulinary MaestroInnovate using the latest techniques, equipment, and ingredients to stay ahead of culinary trends and experiences relevant to the BrandPartner with the General Manager and Sales Manager to create and execute special event menus to deliver extraordinary experiencesEnsure line and prep cooks are experts with ingredients, preparation, taste and presentation of recipes and menu items they impactConsistently monitor food preparation and presentation to ensure perfect menu items leave the kitchen each shiftBusiness PartnerPrepare necessary data for applicable parts of the annal budget, including projecting food, labor and other costs related to the kitchen and monitors actual financial results taking corrective action as necessary to ensure targets are metImplement measures for controlling food costs, exercising portion control and working with General Manager and Operations Leadership to adjust menu pricing as neededAttend all manager meetings, preparing to present culinary related updates, needs and issues impacting the team and restaurantAssists in maintaining the highest level of genuine Texas hospitality principles in conjunction with the Front of House Management TeamMaintains the highest level of cleanliness and preventive maintenance of all kitchen equipment and fixtures, responsibly using the R&M budget before issues occurPeople ChampionHire, train and retain the best talent in the industryEnsure team members have the knowledge, tools and resources needed to be successful in their rolesOversee timely and accurate scheduling of culinary team members to ensure correct amount of properly trained staff is present on every shiftCreate a culinary-focused culture that draws potential new team members in and allows them to be their best at what they doHold entire team to the highest of standards through fair, consistent coaching and feedbackDevelop strong leaders in the kitchen that maintain culinary, sanitary and cleanliness standards as rigorous as the CDC's, creating a pipeline for growth with the BrandQuality AuthorityEvaluate ingredients regularly to ensure the highest quality is consistently attainedAppreciate and understand that our culinary commitments as a farm-to-fork restaurant should never be compromisedApprove the requisition and purchase of products and other necessary items, both food and non-food relatedAccountable for the development, implementation and use of Haywire standard recipes and techniques for menu item preparation, execution and presentation to assure consistently high qualityDevelop and maintain high standards that safeguards all food handler work practices, while increasing the team's knowledge around safety, hygiene, security and accident preventionA Successful Chef At HaywirePersonally embraces & demonstrates an understanding of the Haywire Brand DNA Thrives in a fast-paced, urgent environment Builds menu strategy for future growthMoves easily from big picture to nitty-gritty; and vice versa Drives team growth through accountabilityLeads through inspiration and developing others Cool, calm and collected under pressure Understands competitive set and strives to leadEmbodies a business driver and thought leaderA high school degree or equivalentCulinary degree or bachelor's degree in hospitality management preferred3+ years chef de cuisine, head chef or executive chef experience with similar restaurant and volumeKnowledge of Fusion Prep, Craftable a plus

Created: 2025-05-31