Chef de Cuisine
On-siteSaint Thomas, Louisiana, United States or Saint Thomas, Pennsylvania, United States
Job Summary
Direct the culinary operations for the resort restaurant by developing menus for breakfast, lunch, dinner, happy hour, and Sunday brunch while managing revenue, expenses, and overall profitability. Lead the team of kitchen staff through mentorship, pre-shift coaching, and daily line checks to ensure sanitation, safety, and health department compliance. Act as the primary face of the dining experience for members, guests, and local residents by participating in public relations, sales, and marketing efforts to drive cover counts. Collaborate with the Director of Food & Beverage and Resort Executive Chef to execute memorable dining experiences and maintain budgeted food and labor costs.
Required Qualifications
- High School or equivalent education
- Minimum of three to five years experience as Sous Chef
- one to three years of experience as a Chef de Cuisine with similar restaurants
- certified food manager certification from an approved source
- ability to attain a certified food manager certification within 30 days of employment
- ability to speak read write and understand the primary language(s) used in the workplace
- ability to read and write to facilitate the communication process
- good communication skills both verbal and written
- basic mathematics skills
- moderate computer-based abilities
- ability to apply critical thinking to analyzing concerns forecasting data and making sound decisions
- ability to host meetings menu tastings and communicate between all levels of leadership
- logic-based understanding to carry out instructions furnished in written oral or diagram form
- ability to physically handle knives pots or other display items
- ability to grasp lift and carry items up to 50 pounds
- ability to perform cutting skills on work surfaces topped with cutting boards 3 to 4 feet in height
- proper usage and handling of various kitchen machinery
- ability to physically self-demonstrate culinary techniques
- ability to create build handle and dismantle food displays
- ability to exert well-paced ability in limited space
- ability to reach other departments of the hotel on a timely basis
- ability to maintain above average scores on health department inspections
Desired Qualifications
- Relocation assistance may be considered for leadership roles
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