Chef de Cuisine

ESSENTIAL FUNCTIONS: Culinary Operations Lead and oversee daily kitchen operations, ensuring efficient preparation and execution of all menu offerings. Maintain consistent food quality, presentation, and portion standards across all meal periods and service outlets. Actively work the line and support the culinary team during service to ensure smooth operations and exceptional guest experiences. Assist with seasonal menu development, recipe execution, and specials in collaboration with the Director of Food & Beverage. Ensure all recipes and plating standards are followed consistently. Maintain clean, organized, and safe kitchen workspaces throughout each shift. Ensure compliance with all food safety, sanitation, and occupational safety standards. Team Leadership & Development Supervise, train, mentor, and motivate cooks, prep cooks, and stewards. Lead daily lineups and communicate service expectations and priorities to the culinary team. Foster a positive kitchen culture built on teamwork, accountability, professionalism, and respect. Provide ongoing coaching and performance feedback to culinary team members. Assist with onboarding and training new culinary employees. Support scheduling needs and help ensure appropriate staffing levels for business demands. Inventory & Kitchen Management Assist with inventory management, receiving, product rotation, and proper storage procedures. Monitor product quality and minimize waste through proper handling and preparation techniques. Communicate purchasing needs and inventory shortages to the Director of Food & Beverage. Ensure kitchen equipment is properly maintained, and report repair needs promptly. Banquets & Special Events Lead culinary execution for banquets, private events, and special functions. Coordinate with the Food & Beverage and Sales leadership teams to ensure timely and accurate execution of event menus. Accommodate dietary restrictions and special requests while maintaining quality and consistency. Quality & Guest Experience Maintain high standards of food quality, consistency, and presentation. Address culinary concerns quickly and professionally to ensure guest satisfaction. Lead by example with professionalism, urgency, and attention to detail during all services. Promote a culture of hospitality and continuous improvement within the culinary team.

QUALIFICATIONS: Culinary degree or equivalent professional culinary experience preferred. Minimum 3-5 years of progressive culinary leadership experience, preferably in a hotel, resort, or high-volume restaurant environment. Experience leading kitchen teams in fast-paced service environments. Strong culinary techniques and knowledge of food preparation, presentation, and sanitation. Excellent leadership, communication, organizational, and problem-solving skills. Ability to prioritize multiple tasks while maintaining attention to detail. Serv Safe or equivalent food safety certification required.

PHYSICAL REQUIREMENTS: Requires extended hours, including nights, weekends, and holidays. Ability to stand for extended periods and lift up to 50 pounds. Ability to work in a fast-paced, high-volume kitchen environment.

Company Benefits and Perks: Full Time Part Time Seasonal Medical (with company contribution)Eligible--Dental (with company contribution)Eligible--Vision (with company contribution)Eligible--Paid Time Off Eligible--401(k) (with company match)Eligible Eligible-Sick Time Eligible Eligible-Employee Dining Discounts Eligible Eligible Eligible