Chef de Cuisine

Flanker Kitchen + Sports Bar has a menu of elevated American favorites features knockout steaks, scratch burgers, premium seafood, savory starters, pizza, salads, and decadent sweet treats. A full beverage program includes signature craft, large-format and on-draft cocktails, and an extensive selection of draft and bottled beers. Complete with the latest in A/V technology and branding capabilities; Flanker is ideal for corporate events and presentations, cocktail receptions, social events, viewing parties and more. 

Seaport Entertainment is seeking a Chef de Cuisine to lead the culinary operations for Flankers Kitchen + Sports Bar and Hidden Boot Saloon. Reporting to the Culinary Director, the Chef de Cuisine oversees all aspects of kitchen operations, ensuring exceptional food quality, operational excellence, and financial performance. This role is responsible for executing the culinary vision, leading and developing the kitchen team, managing food and labor costs, maintaining health and safety standards, and delivering outstanding guest experiences.

• →Lead and execute the culinary vision by creating innovative, seasonal menus that align with the restaurant's concept, guest expectations, and business goals.
• →Oversee all kitchen operations, including food preparation, cooking, plating, quality control, and service execution to ensure exceptional food quality and consistency.
• →Maintain expert knowledge of recipes, culinary techniques, operational systems, inventory management, purchasing, and payroll while sharing best practices with the team.
• →Recruit, interview, hire, onboard, train, coach, and develop kitchen team members, providing ongoing mentorship, performance feedback, and conducting performance reviews.
• →Foster a culture of accountability, collaboration, continuous learning, and operational excellence by setting clear expectations and developing the skills of the back-of-house team.
• →Lead menu development and regularly refine offerings based on seasonality, guest feedback, culinary trends, and business objectives.
• →Ensure strict adherence to recipe specifications, portion control, food presentation, and quality standards for every dish served.
• →Manage kitchen inventory, purchasing, food cost, and labor cost while implementing waste reduction and cost control initiatives to maximize operational efficiency.
• →Ensure compliance with all food safety, sanitation, OSHA, Department of Health, and company standards by maintaining a clean, organized, and safe kitchen environment.
• →Monitor and maintain kitchen equipment and mechanical systems, coordinating repairs and ensuring compliance with all federal, state, and local regulations.
• →Collaborate with restaurant leadership on operational planning, financial performance, marketing initiatives, special events, and catering functions.
• →Engage with guests when appropriate to gather feedback, resolve concerns, and enhance the overall dining experience.
• →Stay current on industry trends, culinary innovations, and operational best practices through ongoing education and professional development.
• →Attend and actively participate in training sessions, departmental meetings, and daily pre-service meetings.
• →Demonstrate professionalism, uphold company policies and standards, and perform other duties as assigned to support business needs.

• 5+ years of experience as a Chef de Cuisine or in a comparable culinary leadership role within a high-volume, full-service restaurant; multi-unit management experience strongly preferred.
• Previous experience opening an upscale, full-service restaurant with a proven record of providing the highest level of guest and employee satisfaction 
• Culinary degree or equivalent professional training preferred; high school diploma or equivalent required.
• Strong knowledge of culinary techniques, menu development, kitchen operations, sanitation, food safety, and cost control.
• Proven leadership experience with the ability to recruit, train, coach, and develop high-performing teams.
• Strong organizational, project management, communication, and interpersonal skills with exceptional attention to detail.
• Experience managing food and labor costs, inventory, purchasing, and kitchen financial performance.
• Proficiency with Microsoft Office and restaurant operational systems.
• Ability to collaborate effectively across departments and build strong working relationships.
• Creative, solutions-oriented, and able to thrive in a fast-paced environment while maintaining the highest quality standards.
• Ability to work a flexible schedule, including days, evenings, weekends, and holidays.

• Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA and other federal, state, and local standards.
• Ability to lift and carry items weighing 50 pounds on a regular basis.  
• Ability to stand for long periods of time.

To us, your career is more than a job—its a journey. Whether you’re just starting your career or looking to take the next step, you’ll have access to diverse experiences within restaurants, entertainment, sports, retail, and hospitality to gain exposure across different industries and roles. Our goal is to promote from within, offering mentorship, collaboration, resources and clear paths to advancement as you build valuable skills. In our culture, growth isn’t just encouraged—it’s expected, and we’re here to support you every step of the way.

Please note that The Seaport Corporation does not accept unsolicited resumes from recruiters or employment agencies. In the absence of a signed Recruitment Fee Agreement, SEG will not consider or agree to payment of any referral compensation or recruiter fee. In the event a recruiter or agency submits a resume or candidate without a previously signed agreement, Seaport explicitly reserves the right to pursue and hire those candidate(s) without any financial obligation to the recruiter or agency. Any unsolicited resumes, including those submitted to hiring managers, are deemed to be the property of Seaport Corporation.

This job description is not meant to be an “all-inclusive” list of the duties and responsibilities of this job.  Other related duties and responsibilities may be assigned.  The Seaport Corporation reserves the right to change or modify job duties as necessary based on business necessity.