chef de cuisine

The Position: The Chef de Cuisine will serve as the primary culinary leader on-site, responsible for the daily execution and management of the Maris kitchen. Working under the direction of our Executive Chef, who oversees multiple restaurant concepts, this individual must be capable of operating independently, making sound decisions, and maintaining high standards without constant supervision. We are looking for a chef who combines strong culinary skills with leadership, organization, accountability, and a solid understanding of restaurant profitability.

Kitchen Operations & Leadership: Take full responsibility for daily kitchen operations and service execution. Lead, train, schedule, and supervise the kitchen team. Maintain consistency in food preparation, quality, portion sizes, and presentation. Ensure the kitchen operates efficiently during busy services. Maintain a clean, organized, and professional working environment.

Food Quality & Menu Execution: Execute and maintain the culinary standards established by the Executive Chef. Ensure recipes, plating standards, and preparation procedures are consistently followed. Collaborate with the Executive Chef on seasonal specials and menu development. Maintain the highest standards for seafood handling, freshness, and preparation.

Cost Control & Management: Monitor food costs, inventory, purchasing, and waste. Manage kitchen labor and scheduling efficiently. Maintain accurate ordering and inventory procedures. Identify opportunities to improve kitchen efficiency and profitability.

Communication & Accountability: Report directly to Executive Chef José Rodriguez. Communicate regularly with restaurant management regarding staffing, inventory, operational challenges, and food quality. Take ownership of kitchen performance and proactively address problems. Build a positive, respectful, and accountable kitchen culture.

Qualifications: Minimum 3-5 years of experience in a kitchen leadership role. Experience as a Chef de Cuisine, Executive Sous Chef, or strong Sous Chef ready for advancement. Strong background in seafood preparation; Mediterranean cuisine experience preferred. Proven ability to independently manage a professional restaurant kitchen. Solid understanding of food costs, labor management, inventory, and purchasing. Strong leadership, organizational, and communication skills. Ability to work evenings, weekends, and holidays as required. ServSafe certification preferred.

What We Offer: Competitive salary based on experience. Opportunity to lead the daily operations of an established culinary concept. Direct collaboration with an experienced Executive Chef. Creative involvement in specials and menu development. Supportive ownership and management. Opportunity for professional growth. Apply TodayIf you are a passionate, disciplined chef who takes pride in running an organized kitchen, developing a strong team, and delivering consistently excellent food, we would love to meet you.

Media, Pennsylvania: Please submit your résumé and a brief introduction outlining your culinary experience.