Naked Farmer, a farm-to-table restaurant group, is expanding and seeks a highly driven and operationally excellent Chef de Cuisine (CDC) to lead culinary execution. The role involves rebuilding and developing the kitchen team, upholding high-quality ingredient standards, and ensuring flawless execution in a fast-paced, open-kitchen environment. The CDC will also be crucial in establishing the restaurant's cultural and performance standards.
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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.