Chef de Cuisine at Cookbook - Now Hiring

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Job Opportunity: Chef de Cuisine at Cookbook

Culinary Agents is collaborating with the team at Cookbook to connect them with skilled hospitality professionals.

Cookbook is currently hiring a Chef de Cuisine.

Click here to learn more and apply today.

About Us

Join the team at Cookbook Market, where a passion for excellent food and genuine hospitality merge in a fast-paced, lively environment. We are seeking dedicated, team-oriented individuals who excel in a dynamic setting and take pride in providing outstanding guest experiences. Whether you are an experienced hospitality professional or eager to grow within the industry, we offer a supportive and inclusive workplace with opportunities for career development. If you enjoy working with great people, appreciate a vibrant atmosphere, and want to be part of a team that values quality, collaboration, and community, we would like to hear from you.

Our Core Values

Hospitality – Hospitality defines us; it is the kindness we show to one another and the warm, genuine reception of our guests. It is the excitement and enthusiasm with which we approach our guests, our spaces, our colleagues, and our roles. We expect our team members to embody our concept daily and to prioritize hospitality above all else.

Intention – The best things in life are built and created with purpose. Our concept is beautifully designed. When we approach our work with intention and thoughtfulness, it inspires everyone to craft an exceptional experience for our guests and for each other.

Respect – Respect is fundamental to our identity. We respect our guests, ourselves, our team, our products, our resources, our peers, our leaders, and our space. We hold ourselves to the highest standards of integrity and ethical principles.

Teamwork – We value our commitment to working together and listening to each other as a team; kindness and generosity are integral to our professional relationships. Teamwork is essential for delivering a great experience to our guests.

Determination and Readiness – We are determined to satisfy our guests and are ready to pivot and adapt at any time. We are committed to keeping our restaurants clean, organized, and on a path of continuous improvement. As a team, we can improvise, adapt, and overcome any situation for our team and our guests. We are prepared to meet and exceed our guests' expectations.

Who You Are

Cookbook Market is looking for a passionate and driven Chef de Cuisine to lead our fast-paced, ingredient-focused kitchen with creativity, precision, and energy. This hands-on leadership role is ideal for a culinary professional who excels at developing seasonal, market-driven dishes, mentoring kitchen teams, and delivering exceptional food quality and guest experiences daily. The Chef de Cuisine will be responsible for all back-of-house operations, including inventory management, scheduling, labor and food cost controls, vendor relationships, menu development, and maintaining the highest standards of cleanliness, organization, and food safety. We are seeking someone who leads with urgency, collaboration, and accountability while bringing fresh ideas to the table and helping shape the evolving culinary vision of Cookbook Market.

Responsibilities

Operational Management

• Oversee daily kitchen activities, ensure equipment is functional, maintain inventory, and manage food preparation and service standards.
• Arrive and leave on time in accordance with daily tasks.
• Adhere to the dress code.
• Ensure hourly employees follow all break policies in effect at this location.
• Maintain a clean and orderly workspace.
• Oversee and ensure all opening and closing checklists are completed properly.
• Work with a sense of urgency in a fast-paced environment and in a timely and efficient manner.
• Manage and update all product inventories daily internally and on the DoorDash site.
• Manage the requisition sheet to ensure proper deliveries from the commissary kitchen.

Guest Relations

• Create relationships with all guests and provide a welcoming environment through interactions at the front door or via email or phone correspondence.

Financial Management

• Manage budgets for food costs and labor while minimizing waste and maximizing profitability.
• Handle administrative duties for the back of house, including meeting labor and cost of goods targets. Food cost of goods sold should be at 28 percent; labor should be between 15 and 20 percent.
• Collect and input back-of-house invoices.
• Ensure no excessive overtime without approval.
• Manage and update product inventories.
• Cost all items to specifications.

Food Quality and Sourcing

• Ensure dishes meet high standards in presentation, taste, and quality before being served to guests.
• Take ownership of all proper cafe ordering and receiving processes; all product should meet the standards of the store and cafe.
• When possible, order all products from the farmers market and utilize product brought in for display and retail using the First In, First Out method.
• Always stay ahead of seasonal changes, updating the cafe menu to reflect seasonal produce and market-driven dishes.
• Perform daily product checks to ensure quality.
• Check mise en place daily.
• Taste all recipes for batched items as they are completed throughout the day.
• Develop systems to track First In, First Out.

Staff Management

• Hire, train, schedule, and supervise kitchen staff while fostering a collaborative and efficient work environment.
• Ensure there is never excessive overtime unless otherwise approved by upper management.
• Oversee hiring, firing, and counseling notices for back-of-house staff and write effective and fair schedules.
• Perform semi-annual reviews for back-of-house staff.
• Teach and train staff on new dishes, stations, and products.
• Write effective prep lists daily and delegate prep for back-of-house staff.
• Ensure all staff have clean uniforms and all proper tools at each shift.

Communication

• Build and maintain relationships with suppliers to source high-quality ingredients.
• Communicate necessary changes or additions with front-of-house and back-of-house staff.
• Communicate and train all staff on new items, storage locations, and weights.
• Maintain relationships with all vendors.
• Hold a daily pre-shift with back-of-house and front-of-house staff, introducing all new items and reviewing where new items are located.
• Oversee transfers of prepared food between the stores.

Maintenance and Safety

• Enforce health regulations, sanitation practices, and proper food storage procedures.
• Address maintenance issues promptly.
• Ensure all closing cleaning checklists are followed, the alarm is set, and the doors are locked.
• Uphold high standards for food quality control and food safety standards.
• Uphold sanitation and cleaning standards.
• Respect the facility and report any disrepair.

Menu Planning

• Design menus, create new recipes, and incorporate culinary trends to align with the restaurants vision.
• Create and research and develop new dishes on a regular basis with approval from ownership and the Director of Operations. New dishes should be added to the cafe menu at least bi-weekly.
• Write effective prep lists daily, delegating prep for all back-of-house staff.
• Cost all items to specifications agreed upon by JVRG.
• Maintain a Cookbook Market prepared food and cafe bible.
• Maintain a positive, team-oriented, respectful mentality.
• Perform other duties as assigned.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Maintain an up-to-date California Manager Food Handlers card certification and anti-harassment certification.

FLSA Status

Exempt.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, use hands, reach with hands and arms, and talk or hear. The employee is frequently required to stoop, kneel, crouch, or crawl and taste or smell. The employee is occasionally required to sit and climb or balance. The employee must frequently lift or move up to 75 pounds. Specific vision abilities required by this job include close vision, peripheral vision, depth perception, and the ability to adjust focus. The noise level in this environment is usually moderate.

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