CDC at kann

Kann is an award-winning Haitian fine dining restaurant recognized internationally, including being named #27 on the World’s 50 Best Restaurants – North America List, and James Beard: Best New Restaurant.  As we grow and evolve at this level of excellence, we require a Chef de Cuisine who can operate with precision, creativity, ambition, and structure.The Chef de Cuisine (CDC) is a key leadership role responsible for overseeing all culinary operations, including budgets. They focus on ensuring exceptional food quality and consistency, and driving a culture of excellence in hospitality. This role demands a leader who is highly present during service, conducts constant quality checks, engages with guests, and inspires the team creatively. The CDC understands budgets and systems are critical to a sustainable business. Reports to: General Manager (GM) & Executive ChefJob Type: Full-time, Exempt, Health Insurance EligiblePreferred Work Experience7+ years of progressive culinary experience in high-caliber, nationally recognized restaurants5+ years of leadership experience overseeing a full-service or fine-dining kitchenCollege degree in Hospitality Management or equivalent work experience preferredAA or BA in Business Management, Culinary Arts, or a leadership-related field preferredA deep understanding of Haitian cuisine and culture, West African cuisine and culture and Caribbean cuisine and culture.A passion for seasonal produce, sustainable seafood and responsibly sourced meat.Core ValuesServant LeadershipDependabilityTeamworkIntegrityEnvironmental and Social SustainabilityA Commitment to Diversity, Equity, and Inclusion in the WorkplacePassion for Sustaining Diverse Environments Job SummaryThis position involves far more than managing prep and production; the CDC sets the tone for the kitchen’s ambition, organization, and culture. The ideal candidate will be:Relentlessly organized and able to track all work in Asana for full visibilityCharismatic and guest-forward, comfortable with table touches and FOH partnershipsAmbitious, pushing the culinary program toward continued national and international recognitionA strong service leader, prioritizing the pass and the line during serviceA mentor, fostering growth, creativity, and discipline across the teamA collaborator, working closely with the in house team and owners to push the business forward. The CDC will ensure all kitchen personnel have proper training, tools, and schedules, while upholding the Executive Chef’s vision and executing it with precision.The CDC is expected to execute the highest culinary standards, represent the restaurant with professionalism, and uphold Kann’s mission, values, and culture.Key ResponsibilitiesKitchen Operations & Staff ManagementOversee and lead daily kitchen operations with a strong presence on the line during service.Conduct ongoing quality checks to ensure every dish meets Kann’s standards for seasoning, consistency, plating, temperature, and timing.Manage, hire, train, schedule, and mentor kitchen staff at all levels; conduct performance reviews.Maintain high morale, teamwork, clarity, and communication within the culinary team.Ensure seamless alignment and communication with FOH teams and managers.Menu Development, Creativity & Cost ManagementCollaborate with the Executive Chef on seasonal menu design, R&D, tastings, local and national events, and general creative development. Create recipes that focus on Haitian culture, West African culture and Caribbean culture. All seafood must be sustainable and local seasonal ingredients are always a focus of the menu. Bring ambitious, innovative ideas that push the restaurant toward ongoing recognition and sustained accolades.Monitor product mix using SpotOn and adjust dishes based on trends, seasonality, and guest feedback.Use MarginEdge for recipe costing, inventory tracking, purchasing, and cost control.Maintain accurate recipe documentation, prep guides, and specification sheets.Administrative & Organizational ResponsibilitiesUtilize Asana to manage all kitchen projects, prep lists, maintenance needs, and R&D for full cross-departmental visibility.Manage inventory, ordering, vendor relationships, and purchasing using MarginEdge.Review food costs, labor costs, and financial reports with GM and Executive Chef; ensure the kitchen operates within budget.Manage equipment maintenance schedules and coordinate with contractors as needed.Maintain accurate records of inventory, costing, labor, and budget projections.Service Leadership & HospitalityLead the kitchen during service with a structured, calm, disciplined approach.Ensure tight pacing, consistency, and communication at the pass.Perform table touches during service, engaging with guests, VIPs, and industry professionals with confidence and warmth.Collaborate with FOH on service programming, special events, and private dining.Act as a culinary ambassador of Kann’s mission, story, and culture in the restaurant and in the public worldwide. Training, Mentorship & Team DevelopmentTrain cooks and sous chefs on culinary techniques, hospitality standards, and leadership skills.Provide ongoing feedback, coaching, and developmental conversations.Conduct weekly 1:1s with sous chefs and key team members.Inspire creativity in the team while maintaining structure, discipline, and high standards.Promote a culture of continuous learning, transparency, and respect.Communicate with all teammates and fellow managers in a culturally aware and respectful language. Operational Excellence & SafetyEnforce food safety, sanitation, and health department standards at all times.Oversee daily and weekly cleaning schedules; ensure kitchen organization and cleanliness.Maintain high standards of labeling, storage, and waste control.Uphold an assertive and vigilant level of structure, discipline, and organization throughout the kitchen.Physical DemandsAbility to stand, walk, bend, reach, and lift for extended periods.Ability to lift up to 50 pounds unassisted; up to 100 pounds with assistance.Ability to work in a high-pressure, fast-paced environment.Schedule DemandsRequired availability on weekends, evenings, holidays, and peak seasons.Ability to work extended shifts up to 12 hours as needed.