Chef de Cuisine

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process. Full Time HILTON HEAD ISLAND, S, Hilton Head Island, SC, US Haig Point is a premier private residential club located on beautiful Daufuskie Island, South Carolina. Accessible only by ferry, Haig Point offers a truly distinctive Lowcountry lifestyle surrounded by pristine beaches, championship golf, tennis, pickleball, equestrian facilities and exceptional dining experiences. Our culinary team serves members and guests across multiple dining venues, private events, club traditions and special culinary experiences. We are seeking a talented and driven Chef de Cuisine who is passionate about great food, team development and delivering an outstanding private-club dining experience. The Chef de Cuisine will work closely with the Executive Chef to lead daily culinary operations, maintain consistently high standards and develop a strong, professional kitchen team. Potential employee housing may be available on Daufuskie Island for the right candidate, based on availability and applicable terms. Position Responsibilities Work closely with the Executive Chef to establish culinary goals, operating standards and departmental budgets. Assist in overseeing daily culinary operations across the Club’s dining venues and special events. Lead the kitchen team through a hands-on approach, including working the line, expediting service and supporting banquet production as needed. Ensure food preparation, flavor, portioning, presentation and timeliness consistently meet Club standards. Write, cost and implement menus in collaboration with the Executive Chef. Assist with developing seasonal menus, daily features, special events and member dining experiences. Standardize recipes and maintain accurate recipe files, station guides, production sheets and plating standards. Monitor food and labor costs and take corrective action when established financial goals are not being met. Assist with weekly scheduling and culinary payroll while maintaining appropriate labor levels. Oversee ordering, receiving, inventory control, product rotation and proper utilization of ingredients. Participate in monthly inventories and help maintain accurate inventory-control systems. Ensure products received meet established quality, quantity and pricing standards. Work closely with Food and Beverage leadership, Catering, Banquets and Clubhouse management to successfully execute member events and private functions. Train, coach and develop culinary team members while clearly communicating expectations and following up on assigned responsibilities. Effectively delegate responsibilities based on the strengths and experience of individual team members. Assist with interviewing, hiring, onboarding and evaluating culinary employees. Conduct pre-shift meetings, culinary training sessions and departmental meetings as needed. Maintain the highest standards of kitchen cleanliness, organization, sanitation and food safety. Ensure all food is properly dated, labeled, stored, rotated and protected from contamination. Maintain daily knowledge of menus, ingredients, allergens, preparation methods and presentation standards. Respond professionally and promptly to member and guest requests, dietary restrictions and food-related concerns. Maintain a visible presence in the kitchen and dining venues while interacting professionally with members and guests. Communicate equipment deficiencies and maintenance needs promptly to the Executive Chef and appropriate department. Complete administrative duties and operational reports as assigned by the Executive Chef. Support a positive work environment built around professionalism, accountability, communication and teamwork. Comply with all Club policies, procedures, appearance standards and food-safety requirements. Work a flexible schedule that includes days, evenings, weekends and holidays. Perform additional duties as assigned by the Executive Chef. Minimum Qualifications High school diploma or equivalent required. Culinary school degree, certification or completed apprenticeship strongly preferred. Minimum of five years of professional culinary experience, preferably within a private club, resort, hotel or high-volume upscale dining operation. At least three years of culinary management or supervisory experience. Strong knowledge of culinary techniques, kitchen operations, sanitation and food-safety procedures. Experience with menu development, recipe costing, purchasing, inventory and labor management. Working knowledge of budgets, profit-and-loss statements and food and labor cost controls. ServSafe Manager certification preferred or ability to obtain certification after hire. Critical Skills Strong culinary ability with a passion for quality, consistency and presentation. Hands-on leadership style and willingness to work alongside the culinary team. Ability to train, motivate and hold employees accountable while maintaining a positive workplace. Excellent organization and ability to prioritize multiple responsibilities in a fast-paced environment. Strong written and verbal communication skills. Ability to provide clear instructions and follow through on assigned responsibilities. Professional approach to handling member requests, service challenges and emotionally sensitive situations. Commitment to exceptional member service and the private-club hospitality experience. Ability to collaborate effectively with culinary, service, banquet and Club leadership teams. Dependable, adaptable and able to operate with professionalism and integrity. Physical Requirements Ability to stand and walk for extended periods throughout the workday. Ability to lift, carry or move up to 50 pounds. Ability to push, pull, bend, stoop and reach overhead. Ability to work in a kitchen environment with varying temperatures. Ability to safely operate standard commercial kitchen equipment. Ability to perform computer and administrative work as required. Haig Point Club is an equal-opportunity employer committed to creating a professional, welcoming and team-oriented workplace. #J-18808-Ljbffr