Overview We are seeking a dynamic and experienced Chef de Cuisine to lead our culinary team in delivering exceptional dining experiences. This position is responsible for creating positive guest experiences through the leadership, direction, administration and support of Food and Beverage operations. They will prepare and execute on menu items as ordered by customers, maintain clean and safe work environments and manage food costs through proper food preparation technique. This position is responsible for menu development for food and beverage operations. This position operates with limited supervision by senior resort leadership. Duties Lead and manage the entire kitchen operation, including food preparation, cooking, and presentation to uphold our high standards of quality and consistency Develop innovative menus that reflect current culinary trends while catering to diverse dietary needs and preferences Supervise and mentor kitchen staff, fostering a collaborative environment that encourages professional growth and teamwork Oversee inventory management, control food costs, and ensure proper food handling and sanitation procedures are followed at all times Coordinate with catering and banquet services to deliver seamless event execution with attention to detail and exceptional service Maintain strict adherence to food safety regulations, sanitizing procedures, and health codes to ensure a safe working environment Manage shift schedules, monitor kitchen performance, and implement process improvements to optimize efficiency and productivity

COMPANY BENEFITS

Matching 401K Growth & Developmental Opportunities Comprehensive Medical, Dental & Vision Benefits EAP - Employee Assistance Program PTO - Paid Time Off Travel Benefits, Discounts & FREE Vacations points through our ClubGo Program Tuition Reimbursement & Continuing Education Courses Outstanding Company Culture

SUPERVISORY RESPONSIBILITIES

Degree in Culinary Arts 7+ years Food and Beverage leadership experience (may include formal culinary education) Ability to work in a high-pressure environment Ability to speak, read and write in English

CERTIFICATES, LICENSES, REGISTRATIONS

Ability to speak, read and write in English. Must be able to monitor food cost daily, inventories. Adhere to brand standards - correction, motivation, development - rectify discrepancies. Excellent organizational/time management skills. Able to create partnership with FOH Managers. Must have experience Establish and Maintain Par levels. Able to analyze and interpret safety and incident reports. Ability to develop and implement menus. Ability to review, analyze and evaluate the effectiveness of work systems and processes. Ability to identify problems and develop or recommend appropriate solutions. Ability to handle payroll processing. Knowledge of kitchen equipment required. Knowledge of soup, sauce, meat, fish, poultry, casserole, and vegetable preparations. Ability to work in a high-pressure environment. Ability to supervise individual staff and work teams, effectively and in accordance with established human resources policies and procedures. Join us as our Chef de Cuisine and lead our culinary team to new heights! Bring your passion for food, leadership prowess, and innovative spirit to create memorable dining moments that delight every guest. We value energetic professionals committed to excellence in every plate served.

Benefits:

401(k) 401(k) matching Dental insurance Health insurance Paid time off Referral program Relocation assistance Tuition reimbursement Vision insurance

Work Location:

In person