Chef de Cuisine

Job Overview The Chef de Cuisine is the Department Head responsible for all culinary operations within the Tiller resort signature restaurant, serving breakfast, lunch, and dinner, as well as In‑Room Dining and The Terrace, a seasonal alfresco restaurant. This role reports directly to the Resort Executive Chef and is accountable for delivering exceptional culinary quality, financial performance, team development, and operational excellence. The Chef de Cuisine sets the culinary tone—driving consistency, creativity, and a sense of place through well‑executed menus and disciplined leadership. This position leads the culinary team with precision, clear communication, and a forward‑thinking approach that supports both the resort’s standards and the expectations of a global guest base. The chef’s culinary leadership team includes an Executive Sous Chef and two Sous Chefs, along with culinary and stewarding leads. The Chef de Cuisine works closely with front‑of‑house leadership to ensure synergy and consistency across all guest experiences. Essential Functions Department Leadership : Acts as the leader of the signature restaurant culinary department, oversees daily operations, establishes standards, and partners with the Resort Executive Chef to execute the property’s culinary vision. Team Development & Training : Provides structured training and development for an international culinary team, demonstrating excellent communication, instruction, and coaching that supports consistent execution, growth, and retention. Operational Oversight : Manages all culinary functions for three meal periods, In‑Room Dining, and the seasonal alfresco outlet, ensuring efficient production, consistent quality, accurate pacing, and smooth service collaboration with front‑of‑house partners. Menu Development & Culinary Identity : Creates distinctive, seasonal, place‑driven menus, oversees recipe development, plating guides, and quality benchmarks that reflect a luxury coastal experience paired with the Tiller brand. Recipe Management, Controls & Systems : Upholds recipe accuracy, portion controls, inventory procedures, and production systems, ensuring the team adheres to all culinary standards and operational SOPs. Financial Accountability : Delivers budgeted food cost, labor cost, and departmental expenses, supports margin expectations while protecting product excellence through ordering, inventory management, and vendor relationships. Communication & Service Coordination : Maintains strong communication with front‑of‑house leaders, conducting daily line‑ups, menu briefings, and post‑service evaluations to support seamless guest experiences. Food Safety & Sanitation : Ensures full compliance with food safety practices, health codes, internal audits, and high sanitation standards across all kitchens and prep areas; Must be Serve Safe management certified. Quality Assurance : Executes line checks, tastings, and real‑time corrections to guarantee consistency and signature‑level presentation at every service. Qualifications Experience : Five years of progressive culinary experience with at least three years in a leadership role—Sous Chef of a larger luxury property, Chef de Cuisine, or equivalent—in a high‑volume or luxury environment. Financial Acumen : Demonstrated ability to manage food cost, labor cost, inventory systems, ordering, vendor relations, and departmental budgeting. Leadership & Training Ability : Proven success leading diverse, international teams, with strong coaching, communication, and developmental skills. Technical Skills : Solid mastery of classical and contemporary culinary techniques, menu engineering, production systems, and quality control. Adaptability & Work Ethic : An agile leader who thrives in dynamic, multi‑outlet operations and embraces the non‑traditional schedule of hospitality. Needed Attributes & Expectations All employees must meet performance standards for their position and comply with all resort policies, procedures, and expectations as outlined in the Employee Handbook or communicated by leadership. Duties may evolve based on operational needs; employees are expected to perform additional tasks as assigned by supervisors or managers. We are an equal opportunity employer and prohibit discrimination or harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or any other characteristic protected by federal, state or local laws. #J-18808-Ljbffr