WHY US?

The Study is on the hunt for a bold, skilled, and visionary Chef de Cuisine who leads by example, thrives in the heat of service, and believes in the power of the plate to tell a story.
Helmed by Chef Tomas Chavarria, The Study is a destination for progressive Latin American and globally inspired cuisine. We’re searching for a chef who can lead the back-of-house team with a hands-on approach while maintaining excellence, creativity, and consistency in execution. If you’re ready to make an impact, inspire a team, and cook food that matters—this is your moment.

EDUCATION/FORMAL TRAINING

High school education or equivalent.

EXPERIENCE

Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

KNOWLEDGE/SKILLS

• Requires advanced knowledge of the principles and practices within the food profession.
• This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

WHAT YOU’LL BE DOING:

• Overseeing daily kitchen operations with attention to detail, cleanliness, and efficiency.
• Leading, mentoring, and developing the culinary team to reach their full potential.
• Collaborating with Chef Tomas Chavarria on seasonal menu development and R&D.
• Executing beautifully plated, precise, and inspired dishes during service.
• Managing inventory, ordering, and food cost to align with financial goals.
• Ensuring all food safety, sanitation, and health standards are consistently upheld
• Creating a positive, professional, and creative kitchen culture where ideas are encouraged and excellence is expected

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets.
• Items include food, small equipment -75% of the time.
• Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
• Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
• Continuous standing -during preparation, during service hours or during expediting, usually all day.
• Must have moderate hearing to hear equipment timers and communicate with other staff.
• Must have excellent vision to see that product is prepared appropriately.
• Must have moderate comprehension and literacy to read use records and all special requests