Compensation
$57,000 – $63,000/yr
Naked Farmer is seeking a Chef de Cuisine to lead their culinary team in a scratch kitchen, focusing on farm-to-table dining. The role involves managing kitchen operations, overseeing food preparation and menu planning, and building relationships with farmers and suppliers. The ideal candidate will balance culinary excellence with operational efficiency, cultivate a positive kitchen culture, and mentor junior chefs.
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Farm-to-table restaurant51-200
Naked Farmer is a farm-to-table restaurant serving locally-sourced, seasonal food in Tampa, St. Petersburg, Miami, Ft. Lauderdale, Sarasota, Charlotte, and Nashville. Its menu is grown in direct conversation with family-owned and operated farmers in its region, brought in from the fields, and cooked on site by chefs. Naked Farmer says it was born in the global pandemic and is entering a period of expansion, opening in new cities.