Chef de Cuisine

We are seeking a Chef de Cuisine who is deeply passionate about food and brings a strong culinary spark to the kitchen. This role will work closely with the Executive Chef to lead daily culinary operations for a high-end, dinner-only steakhouse in the Kansas City area. The Chef de Cuisine will average approximately 45 hours per week.

Serving as the true expeditor of the kitchen, this individual will ensure food is prepared accurately, plated beautifully, and delivered to the tables on time. This is a highly hands-on leadership role - responsible for expediting service, managing food execution, handling administrative tasks, and upholding safety and sanitation standards. The Chef de Cuisine will lead pre-shift walk-throughs with both kitchen and service teams, actively move through the dining room during service, engage with VIP guests (who are regularly on-site), and build strong relationships with members. Owning both the expo and the dining room is essential to delivering a standout guest experience.

Key Responsibilities Include:
• Personally, and alongside kitchen staff, facilitate all food preparation, presentation, and service procedures as directed by the Executive Chef.
• Act as the primary expeditor, ensuring accuracy, timing, and quality of all dishes leaving the kitchen.
• Monitor prepared food quantities and ensure quality and portion standards are consistently met.
• Ensure proper rotation and utilization of stored food to minimize waste.
• Oversee food preparation to maintain consistency in flavor, presentation, and plating.
• Manage daily kitchen staffing, scheduling, and delegation.
• Coach and develop BOH staff; address performance issues when necessary.
• Requisition food and supplies based on business needs and pars.
• Ensure kitchen, prep, and storage areas meet all safety and sanitation standards.
• Maintain a clean, organized, and hazard-free kitchen environment.
• Perform other duties as assigned by management.

We are a company committed to creating diverse and inclusive environments where people can bring their full, authentic selves to work every day. We are an equal opportunity/affirmative action employer that believes everyone matters. Qualified candidates will receive consideration for employment regardless of their race, color, ethnicity, religion, sex (including pregnancy), sexual orientation, gender identity and expression, marital status, national origin, ancestry, genetic factors, age, disability, protected veteran status, military or uniformed service member status, or any other status or characteristic protected by applicable laws, regulations, and ordinances. If you need assistance and/or a reasonable accommodation due to a disability during the application or recruiting process, please send a request to HR@insightglobal.com.To learn more about how we collect, keep, and process your private information, please review Insight Global's Workforce Privacy Policy: https://insightglobal.com/workforce-privacy-policy/.

• 5+ years of progressive culinary experience
• 3+ years in a leadership role (Sous Chef, Chef de Cuisine, Executive Chef, or similar)
• Fine dining experience (steakhouse strongly preferred)
• Strong background in butchery and meat fabrication
• Deep food knowledge and genuine culinary passion; a true “foodie” mindset
• A la carte, high-end, classic scratch cooking experience
• Proven leadership and team-building skills with a collaborative mindset
• Continuous improvement mentality related to safety, sanitation, food trends, and evolving culinary standards (classic vs. modern)
• Continuous improvement mindset around safety, sanitation, and culinary standards
• Must be able to pass a background check and drug test

Benefit packages for this role will start on the 1st day of employment and include medical, dental, and vision insurance, as well as HSA, FSA, and DCFSA account options, and 401k retirement account access with employer matching. Employees in this role are also entitled to paid sick leave and/or other paid time off as provided by applicable law.