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. Chef de Cuisine: 90k-110k, plus bonus BENEFITS: • Dental, Vision, and Medical Insurance • 401k Plans • Paid Time Off Our Haywire CDC must be a: Culinary Maestro • Innovate using the latest techniques, equipment, and ingredients to stay ahead of culinary trends and experiences relevant to the Brand • Partner with the General Manager and Sales Manager to create and execute special event menus to deliver extraordinary experiences • Ensure line and prep cooks are experts with ingredients, preparation, taste and presentation of recipes and menu items they impact • Consistently monitor food preparation and presentation to ensure perfect menu items leave the kitchen each shift Business Partner • Prepare 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 met • Implement measures for controlling food costs, exercising portion control and working with General Manager and Operations Leadership to adjust menu pricing as needed • Attend all manager meetings, preparing to present culinary related updates, needs and issues impacting the team and restaurant • Assists in maintaining the highest level of genuine Texas hospitality principles in conjunction with the Front of House Management Team • Maintains the highest level of cleanliness and preventive maintenance of all kitchen equipment and fixtures, responsibly using the R&M budget before issues occur People Champion • Hire, train and retain the best talent in the industry • Ensure team members have the knowledge, tools and resources needed to be successful in their roles • Oversee timely and accurate scheduling of culinary team members to ensure correct amount of properly trained staff is present on every shift • Create a culinary-focused culture that draws potential new team members in and allows them to be their best at what they do • Hold entire team to the highest of standards through fair, consistent coaching and feedback • Develop 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 Brand Quality Authority • Evaluate ingredients regularly to ensure the highest quality is consistently attained • Appreciate and understand that our culinary commitments as a farm-to-fork restaurant should never be compromised • Approve the requisition and purchase of products and other necessary items, both food and non-food related • Accountable for the development, implementation and use of Haywire standard recipes and techniques for menu item preparation, execution and presentation to assure consistently high quality • Develop and maintain high standards that safeguards all food handler work practices, while increasing the team's knowledge around safety, hygiene, security and accident prevention A Successful Chef at Haywire: • Personally embraces & demonstrates an understanding of the Haywire Brand DNA • Thrives in a fast-paced, urgent environment • Builds menu strategy for future growth • Moves easily from big picture to nitty-gritty; and vice versa • Drives team growth through accountability • Leads through inspiration and developing others • Cool, calm and collected under pressure • Understands competitive set and strives to lead • Embodies a business driver and thought leader • A high school degree or equivalent • Culinary degree or bachelor's degree in hospitality management preferred • 3+ years chef de cuisine, head chef or executive chef experience with similar restaurant and volume • Knowledge of Fusion Prep, Craftable a plus We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.