Chef de Cuisine

The Chef de Cuisine is responsible for the leadership, management, and execution of all culinary operations within assigned restaurant outlets and special dining experiences. This position serves as a key member of the culinary leadership team and is responsible for maintaining exceptional food quality, consistency, presentation, sanitation, and financial performance while delivering a world-class dining experience for members, guests, and resort patrons. The ideal candidate is a passionate culinary professional with a strong background in luxury hospitality, fine dining, and high-volume operations who can inspire and develop a talented culinary team while maintaining the highest standards of excellence. Reports To Executive Chef Supervises Sous Chefs, Line Cooks, Prep Cooks, Stewards, Interns, and Culinary Support Staff Essential Duties & Responsibilities Culinary Leadership Lead daily culinary operations for assigned outlets, special events, and banquet functions. Ensure all menu items are prepared and presented according to established recipes, specifications, and luxury service standards. Maintain consistency, quality, and execution across all meal periods. Collaborate with the Executive Chef on menu development, seasonal offerings, wine dinners, holiday events, and specialty programming. Develop innovative culinary experiences that enhance guest satisfaction and drive revenue. Team Development Recruit, train, mentor, and develop culinary team members. Foster a culture of accountability, professionalism, creativity, and continuous improvement. Conduct performance evaluations and coaching sessions. Promote a positive work environment focused on teamwork and guest satisfaction. Ensure proper staffing levels and scheduling to meet operational needs. Financial Management Manage labor costs and productivity within budgeted guidelines. Control food cost through proper purchasing, inventory management, portion control, and waste reduction. Participate in forecasting, budgeting, and financial planning processes. Monitor departmental performance and implement corrective actions when necessary. Ensure adherence to purchasing standards and approved vendor relationships. Food Safety & Compliance Maintain strict compliance with all local, state, and federal health regulations. Ensure adherence to HACCP, food safety, and sanitation standards. Conduct regular inspections of kitchen facilities and equipment. Promote a culture of cleanliness, organization, and workplace safety. Guest Experience Engage with members and guests to ensure satisfaction and build relationships. Respond promptly and professionally to guest feedback. Participate in culinary events, chef's tables, wine dinners, and resort promotions. Collaborate with Food & Beverage leadership to elevate the overall guest experience. Operational Excellence Maintain proper inventory controls and ordering procedures. Ensure kitchen equipment is maintained and operating efficiently. Coordinate with banquet, restaurant, and stewarding teams to ensure seamless execution of events. Support resort-wide initiatives, special projects, and strategic goals. Qualifications Required Minimum 5 years of progressive culinary leadership experience in luxury hotels, resorts, country clubs, or fine dining restaurants. Proven experience managing high-volume and upscale dining operations. Strong understanding of food cost controls, labor management, and budgeting. Demonstrated leadership and team development skills. Comprehensive knowledge of culinary techniques, trends, and presentation standards. Food Safety Certification required. Preferred Associate's or Bachelor's Degree in Culinary Arts, Hospitality Management, or related field. Certified Chef de Cuisine (CdC) or equivalent certification. Experience in Forbes, AAA Four-Diamond/Five-Diamond, or luxury resort environments. Competencies Culinary Excellence Leadership & Team Development Financial Acumen Strategic Thinking Creativity & Innovation Guest Focus Communication Skills Problem Solving Organization & Attention to Detail Adaptability & Professionalism Physical Requirements Ability to stand and walk for extended periods. Ability to lift and carry up to 50 pounds. Ability to work in hot, fast-paced kitchen environments. Flexible schedule including evenings, weekends, holidays, and special events. What Success Looks Like Consistently delivers exceptional food quality and presentation. Achieves budgeted food cost and labor goals. Maintains outstanding sanitation and safety standards. Develops a highly engaged and well-trained culinary team. Creates memorable dining experiences that drive guest satisfaction and repeat business. Contributes to the property's reputation as a premier culinary destination.