Chef de Cuisine

Lead the kitchen team in daily operations, ensuring the highest culinary standards in preparation, presentation, and service Design and execute rotating seasonal menus reflecting regional ingredients and culinary creativity Spearhead culinary exploration initiatives, including foraging and chef-driven guest experiences Mentor and train kitchen staff and cultivate a team-oriented, innovative kitchen culture Collaborate with the Executive Chef and Food & Beverage leadership Maintain compliance with food safety and sanitation standards Oversee inventory, food costing, and kitchen budgeting Personally perform culinary tasks while leading team members and managing food-related functions Identify and communicate production needs to culinary team members Follow food allergy procedures and special orders/restrictions Estimate weekly daily production needs and communicate them to culinary team members Become proficient in Chef, Pastry Chef, Line Cook, Prep Cook, and Steward functions Assist in developing menus and food items Submit future goals, operational improvements, and personnel management updates to the Executive Chef Provide day-to-day guidance and oversight of culinary team members; promote, train, coach, and recognize performance Interview, hire, train, and develop culinary team members Identify, address, and document employee performance issues according to standard operating procedure Perform a daily inventory walkthrough to prioritize product utilization Purchase and order food, products, and supplies for restaurant outlets Requirements Degree in Culinary Arts or equivalent professional experience Minimum 5 years of experience in a senior kitchen leadership role, preferably in a fine-dining or luxury resort setting Demonstrated passion for culinary exploration, sustainability, and regional cuisine Strong leadership, communication, and organizational skills Experience with open-fire or live-fire cooking is a plus Ability to thrive in a remote, dynamic, and guest-centered environment Valid State Driver’s License Servsafe Certified Core Competencies Demonstrates expertise in culinary leadership, menu design, and team development while ensuring compliance with food safety standards. Proficient in managing kitchen operations, inventory, and budgeting in a fine-dining or luxury resort environment. Highest-signal resume keywords Culinary Leadership Menu Design Food Safety Compliance Team Development Inventory Management Hard Skills Culinary Arts Degree Open-Fire Cooking Food Costing Kitchen Budgeting Culinary Exploration Foraging Techniques Food Presentation Daily Production Estimation Food Allergy Procedures Menu Development Soft Skills Leadership Communication Organizational Skills Team Orientation Mentoring Certifications & Qualifications Servsafe Certified Valid State Driver’s License Industry Keywords Fine-Dining Luxury Resort Culinary Standards Sanitation Standards Guest-Centered Environment #J-18808-Ljbffr Jobtailor