Veterans Preferred – Chef de Cuisine Position Available In Charleston, South Carolina

Job Description:

Military Veterans are Encouraged to Apply. -The Chef de Cuisine isresponsible for overseeing the daily operations of the kitchen,ensuring high-quality food production, cost control, and staffmanagement. This role requires strong leadership, culinaryexpertise, and a commitment to maintaining exceptional food qualityand presentation standards in line with the resort’s brand andguest expectations.

Key Responsibilities:

Culinary Leadership & Execution:

Oversee all kitchen operations, ensuring efficiency andconsistency in food preparation. Develop and implement innovative menus that align with guestpreferences and seasonal ingredients. Maintain food quality, presentation, and consistency across alldishes. Monitor kitchen cleanliness, food safety, and sanitation incompliance with health regulations.

Team Management & Training:

Lead, mentor, and develop the kitchen team, fostering apositive work environment. Supervise and coordinate work schedules, ensuring properstaffing levels. Conduct ongoing training programs to enhance culinary skillsand maintain service excellence. Assist in hiring, performance management, and professionalgrowth of culinary staff.

Financial & Operational Performance:

Manage food costs, labor expenses, and overall kitchenbudgeting. Monitor inventory and control waste through efficientpurchasing and portioning. Collaborate with procurement to source quality ingredientswhile maintaining cost control. Implement cost-saving measures without compromisingquality.

Guest Experience & Collaboration:

Work closely with front-of-house teams to ensure smooth serviceand guest satisfaction. Handle special dietary requests and create customized menuoptions as needed. Participate in resort events, private dining, and specialculinary experiences. Why Join Our Team? Wild Dunes Resort is committed to culinary excellence and employeedevelopment. We offer competitive salaries, growth opportunities,and a collaborative work culture that celebrates innovation andguest satisfaction.

Qualifications:

Qualifications & Requirements:

Experience:

Minimum 5 years in a leadership role in ahigh-volume, upscale restaurant or luxury resort.

Education:

A culinary degree or equivalent professionaltraining is preferred.

Skills:

Strong leadership, organizational, and communicationabilities.

Certifications:

ServSafe or equivalent food safetycertification is required.

Physical Requirements:

Ability to stand for long periods, liftup to 50 lbs, and work in a high-paced environment.