Chef de Cuisine

Tabor Hill Winery is seeking a passionate and highly creative Chef de Cuisine to help lead our culinary program rooted in elevated farm-to-table dining, seasonal Midwest cuisine, and exceptional guest experiences. This role is ideal for a chef who is deeply inspired by local agriculture, relationships with regional farmers and producers, and refined yet approachable cuisine that reflects the spirit of Southwest Michigan wine country. The Chef de Cuisine will work closely with leadership to execute a seasonally driven menu program that highlights local produce, artisan products, and thoughtful wine pairings while maintaining the highest standards of culinary excellence, consistency, and kitchen leadership. What We’re Looking For A chef who values craftsmanship, hospitality, creativity, and authenticity — someone excited to create memorable dining experiences that celebrate the farms, vineyards, and producers of the Midwest while helping continue the evolution of Tabor Hill’s culinary identity. Responsibilities Lead daily kitchen operations with a hands-on, service-driven leadership style. Develop and execute seasonal menus inspired by Midwest agriculture and local sourcing. Build strong relationships with regional farmers, ranchers, fisheries, and artisan producers. Maintain elevated plating, preparation, and execution standards in a fine dining environment. Train, mentor, and inspire culinary team members while fostering a positive kitchen culture. Ensure consistency, cleanliness, organization, and adherence to all food safety standards. Collaborate with winery and hospitality leadership on guest experiences, special events, wine dinners, and seasonal programming. Manage inventory, ordering, labor, and food cost controls while maintaining quality and creativity. Qualifications Minimum 4–5 years of experience in an upscale or fine dining culinary environment. Proven experience working with seasonal, locally sourced, farm-to-table cuisine. Strong creative and menu development skills with an eye for detail and presentation. Passion for Midwest ingredients, producers, and seasonal cooking. Demonstrated leadership experience managing and developing kitchen teams. Strong organizational skills and the ability to perform in a high-expectation hospitality environment. Wine knowledge and pairing experience are strongly preferred. Culinary degree preferred, though equivalent professional experience will be considered. #J-18808-Ljbffr