Job Description

Job Description

Job Description

Description:

The Dixboro Project is a sprawling visionary concept in the historic village of Dixboro, Michigan. Our spaces invite you to experience the intersection of world-class dining, transformational hospitality, and abundant nature. The Dixboro House is the restaurant arm of this unique project - carved out of the bones of the original barn structure originally erected in 1880. The century old barn has been restored to feature exposed 140 year old timbers, a gambrel vaulted ceiling and the original stone fireplace, and modern kitchen providing a familiar comfort to our guests.

The Boro is the our side-door takeout arm of The Dixboro Project - An all day café featuring woodfired pizzas, takeaway meals, a full range of expertly baked goods, Roos Roast coffee, adult beverages, and much much more.

Our service is guided by our commitment to excellence. We are serious about our service - working with synchronicity to stage and deliver a consistently excellent experience for each guest that walks through our doors. We act out every step of service with intention and soigné. Never rushed and always poised, confident and informed. We do this with accuracy, pride, unwavering consistency, and a bias towards learning and continuous growth.

Our Chef de Cuisine is a cornerstone leadership role responsible for executing the culinary vision of The Dixboro Project and upholding the highest standards of excellence, consistency, and care. This position partners closely with our Chef Partner to bring creative ideas to life, lead the kitchen team with clarity and accountability, and ensure flawless service execution each day.

This is a hands-on leadership role focused on strong team development, impeccable taste, and consistent operational follow-through. The Chef de Cuisine ensures quality, implements systems, and demonstrates leadership presence during peak services.

CORE DUTIES & RESPONSIBILITIES

LEADERSHIP & ACCOUNTABILITY

• Lead the kitchen team with presence, poise, and professionalism, during service and behind the scenes.
• Hold the kitchen team accountable to standards of excellence in execution, prep, cleanliness, and communication.
• Serve as the connecting force between the Chef Partner and the kitchen team, translating the culinary vision into daily practice.
• Implement systems that build discipline, consistency, and excellence across all kitchen operations.
• Foster a culture of high performance, respect, and continuous improvement.

CULINARY EXECUTION & VISION

• Possess a refined palate and clear understanding of The Dixboro Project’s cuisine and creative vision.
• Contribute and collaborate thoughtfully to menu development, tastings, and seasonal innovation.
• Ensure all dishes meet the established standard for flavor, texture, and presentation before they leave the pass.
• Oversee recipe adherence, plating precision, and proper technique during every service.
• Lead final tasting and quality control during service - you own the details that make the difference.

SYSTEM IMPLEMENTATIONS & CONSISTENCY

• Implement and refine kitchen systems that drive consistency, efficiency, and excellence.
• Oversee training on new systems, menu rollouts, and process improvements, ensuring team adoption and accountability.
• Maintain accurate prep lists, production sheets, and station organization for seamless execution.
• Partner with leadership to continuously evaluate what’s working and what needs refinement.

TALENT DEVELOPMENT

• Identify, coach, and develop culinary talent at all levels - from prep to sous chefs.
• Elevate team technique and skill level through daily feedback, mentorship, and teaching.
• Lead by example: demonstrate precision, discipline, and hospitality in every task.
• Support the growth of future leaders by delegating responsibility and fostering ownership.

SERVICE LEADERSHIP

• Be a strong and steady leader during service — primarily working PM shifts, with full ownership of closing standards.
• Ensure the team is prepped, organized, and confident going into each service.
• Maintain composure, urgency, and clear communication between kitchen and FOH during service.
• Hold post-service breakdowns and debriefs to reinforce accountability and celebrate wins.

SAFETY, CLEANLINESS & COMPLIANCE

• Maintain the highest standards of cleanliness, organization, and food safety.
• Ensure compliance with all health and sanitation regulations.
• Monitor and enforce proper storage, labeling (FIFO), temperature logging, and maintenance of kitchen equipment.
• Model pride in physical upkeep and organization of the space.

PROFESSIONAL EXPECTATIONS

• Leads with clarity, confidence, and consistency.
• Acts with urgency, discipline, and strong follow-through.
• Demonstrates an exceptional palate and deep understanding of The Dixboro Project’s culinary identity.
• Is an active collaborator: contributes ideas, embraces feedback, and champions shared decisions.
• Builds systems, trains teams, and holds others accountable to them.
• Invests in developing people and honing skills across the kitchen.
• Communicates clearly and directly with peers, leadership, and FoH partners.
• Balances creativity with operational precision and business awareness.

PHYSICAL REQUIREMENTS

• Must be able to stand and walk for long periods of time during service.
• Must be able to lift up to 50 pounds at times.
• Must be able to work a variety of hours.

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