Chef de Cuisine

Description

Ella Dining Room and Bar is looking for an EXPERIENCED and dedicated Chef de Cuisine—a culinary leader who doesn’t just run a pass, but who leads with precision, grace, and a deep passion for the art of fine dining.

Ella is a place to thrive, grow, and build a true executive career while doing what you love. As part of the Selland Hospitality Group, we don’t just value our guests; we exist to enrich the lives of our teams, guests, and community. Our team members embody our core values of gracious hospitality, culinary excellence, genuine teamwork,  persistent improvement, and take pride in everything they do. We provide the tools, the stage, and the executive support to help you become the best in the industry.

Benefits & Perks of Working for Our Team

We offer a high-value total compensation package that respects your leadership talent, rewards your hard work, and supports your life outside the kitchen.

Financial & Security

• Competitive Leadership Compensation: $91,000 to $95,000 annually (DOE).
• Comprehensive Benefits: Medical, Dental, and Vision coverage. Paid Sick Leave. Basic Life Insurance, AD&D Insurance, Permanent Disability Insurance. 
• Full-Time Perks: Paid Time Off (PTO) with a PTO Bonus, Holiday Pay.

Work-Life Harmony & Scheduling

• Consistent & Steady Schedule: Dependable, predictable shifts so you can lead with confidence and build a stable routine.
• Rare Industry Holidays Off: Enjoy your life! We are currently closed on the 4th of July, Thanksgiving, Black Friday, Christmas, New Year’s, and Easter Sunday.

Culture, Nourishment & Perks

• Fuel Your Shift: Daily "Family Meal" provided to nourish you and power the hard day's work ahead.
• Dine Across the Group: Generous employee discounts at all Selland Hospitality Group restaurants.
• Total Life Support (EAP): Free, confidential access to our Employee Assistance Program for everything from mental wellness coaching to personal life-planning tools—because staying at your best goes way beyond the kitchen line.
• Professional & Supportive Teams: Work alongside passionate, high-performing culinary professionals and hospitality leaders.
• Employee Celebrations: From promotions to birthdays and anniversaries, we love to celebrate YOU!

Growth & Education

• Master Your Craft: Continued Education Reimbursements for WSET, Court of Masters, Pastry Certifications, and advanced culinary leadership training.
• Promote From Within: We value our team members, build long-term careers, and actively promote from within!

Requirements

You are an articulate, disciplined, and strategic BOH leader who possesses a "team-first" mentality. You understand that a high-volume fine dining kitchen is synchronized and built on teamwork, timing, systems, quality, and precision. You drive culinary excellence on every plate, inspire your culinary team, and ensure the entire kitchen is set up for daily operational success.

• Experience: 4+ years of experience managing in a high-volume, fine dining kitchen line and supervising back-of-house operations required.
• Leadership & Operations: Proven ability to manage day-to-day kitchen operations, mentor line staff, control costs/waste, and seamlessly support the Executive Chef.
• Craftsmanship: Mastery of advanced fine-dining culinary techniques, station organization, and meticulous detail orientation.
• Communication: Exceptional ability to communicate clearly, articulately, and calmly. Resolves issues in a timely manner and with empathy.
• Certifications & Credentials: Must possess a valid ServSafe Food Manager Certification (or local equivalent). Must be at least 18 years of age, have reliable transportation, and provide proof of eligibility to legally work in the United States.
• Uniform & Physical Capability: Ability to obtain and maintain proper uniform (including black non-slip shoes) and handle the physical demands of an active kitchen line.

The Chef de Cuisine position is an exceptional opportunity to serve as the operational anchor of a high-functioning, evolving kitchen. In this role, you will direct day-to-day kitchen operations, ensure the culinary team is fully set up for success before and during every shift, enforce rigorous quality and safety standards, and partner directly with the Executive Chef to achieve the mission and vision.