Current Openings

Restaurant & Events Manager


– Chef De Cuisine


Line Cooks


Our Values

  Be the Best
  Be Professional
  Be A Team Player
  Make An Impact
  Have Great Communication
  See Things All the Way Through


chef de cuisine

 The Role

Marcus Samuelsson is searching for the next great Chef de Cuisine. Work with some of the industry's leading figures and be part of our growing company. If you are dedicated, passionate, driven and constantly strive for excellence while delivering exception food and hospitality then Marcus Samuelsson Group could be a great fit for you. Award-winning chef and cookbook author, Marcus Samuelsson, was the youngest chef to ever receive two three-star ratings from the New York Times while at Aquavit as Executive Chef. In 2010, Marcus was the winner of Top Chef Masters, Season 2 and also served as the guest chef for the first State Dinner of the Obama Administration.

The Chef de Cuisine is responsible for all aspects of the day to day operations of the kitchen, ensuring the highest standards of product and execution are maintained on a consistent basis. The ideal candidate possesses a sophisticated, trained palate and is excited about producing the best quality product while overseeing and mentoring a team.

All application materials will need to be sent to when you apply. 


  • Hire, train, and supervise all BOH employees

  • Oversee production and creation of menu items with the corporate chef

  • Conducts scheduled and routine physical inventories for food and supplies

  • Utilizes order guide to purchase food and supplies with vendors

  • Receives records and properly stores food and supplies for the kitchen and offsite events

  • Ensures top quality of all products through proper product rotation, ordering and waste management

  • Maintain and oversee the setup and efficiency of all kitchen equipment

  • Enforce and maintain cleanliness and uphold sanitation and health department standards

  • Analyze and maintain highest food quality and ensure consistency and safe handling at varying temperatures

  • Improve menu quality and consistency by analyzing food production records and menu expenses

  • Manage labor and food cost according to budget

  • Keep up to date with industry trends while working with the corporate chef to ensure restaurant menu is current

  • Utilizing existing company management tools to oversee overall management of ordering, inventory, production, shift/time management, waste, maintenance


  • Minimum of 2 years kitchen management experience

  • Must be able to effectively communicate with team members and guests

  • Flexible schedule and availability

  • Solid written and verbal communication skills

  • Knowledge of food, scheduling and inventory management

  • Experience with menu development including R&D, production and execution