Chef de Cuisine

Cru is a neighborhood bistro in the heart of Brookside — independently owned, deeply rooted in our community, and built on the belief that exceptional hospitality is personal. We cook from scratch and hold ourselves to a high standard every single service. We’re looking for a Chef de Cuisine who leads with craft, owns the kitchen with confidence, and understands that outstanding food isn’t a goal — it’s the baseline. This is a role for someone who is as comfortable coaching a line cook through a new technique as they are running a tight service, costing a menu, or building a relationship with a local farm. You’ll work closely with ownership to shape the culinary identity of Cru — with full ownership of the kitchen and the team behind it. As owner-operators, we work hard, we care deeply, and we hold ourselves to high standards— we expect the same from the people we bring onto our team. We have no corporate backing, no investors to answer to, and no layers between you and the people who built this place. If you want to build something meaningful in a neighborhood that matters, we’d love to meet you.Culinary Excellence & Menu Development Set and uphold uncompromising standards of food quality, consistency, and presentation across every dish, every service Lead seasonal menu development rooted in local sourcing, scratch cooking, and a deep respect for the guest experience Write recipes, batch guides, plating specs, and training documents that translate your vision into repeatable excellence Host tastings and culinary education sessions for both BOH and FOH teams Be a hands-on presence on the line — able to cook, demonstrate, and upskill at every station from prep to pass Build and maintain relationships with local farms and vendors that support our sourcing standards and seasonal approach Kitchen Operations & Systems Own day-to-day kitchen operations including prep workflows, station setup, line management, and service execution Build and maintain BOH systems, SOPs, and standards that keep the kitchen clean, efficient, and consistent Manage scheduling, opening and closing procedures, and daily operational checklists Maintain health code and safety standards that meet or exceed all requirements — a spotless kitchen is non-negotiable Utilize Toast, xtraCHEF, and Google Workspace to support operational reporting, inventory, and team communication Team Development & Culture Hire, onboard, and develop a high-performing BOH team with a culture rooted in accountability, craft, and hospitality Coach and upskill team members at every level — from dishwasher to line cook — with patience, clarity, and high expectations Lead pre-shift lineups, provide consistent feedback, and invest in the ongoing growth of every person in your kitchen Foster a kitchen culture that reflects the warmth and standards we bring to the entire Cru experience Financial & Inventory Management Own food cost, labor cost, and P&L performance for the kitchen Manage purchasing, par levels, and vendor relationships with a focus on quality, consistency, and margin Track and reduce waste across prep and service without compromising the integrity of the food Adjust systems, menus, and ordering to maintain profitability while keeping the kitchen creative and competitive  What We’re Looking For 3+ years of experience as a Chef de Cuisine, Head Chef, or senior kitchen leadership role Deep culinary knowledge and a genuine, unwavering commitment to food quality and consistency — this is the role’s foundation Proven ability to lead, develop, and retain a high-performing kitchen team Strong financial literacy — food cost, labor management, inventory, and waste reduction Experience building and maintaining kitchen systems, not just executing within them Calm, solutions-oriented leadership with high emotional intelligence and strong cross-departmental communication Hands-on cooking ability at a high level — you lead by doing, not just directing Familiarity with Toast and xtraCHEF is a plus Bilingual in English and Spanish is a plus Culinary degree is a plus but not required — we care most about what you can do Compensation & Benefits Starting at $62,000, commensurate with experience — this is our entry point, and we’re open to a conversation Performance-based bonus potential — we believe in rewarding the people who move the needle Clear path to increased compensation as you grow into the role and demonstrate your impact Health insurance stipend available 401(k) with employer match Paid time off Dining discount Steward program Most major holidays off — we close for Memorial Day, Labor Day, Fourth of July, Thanksgiving, Christmas, and Super Bowl Sunday, to name a few More detail about Cru Bistro & Bottles, please visit