Chef de Cuisine
On-siteBoca Raton, Florida, United States
Job Summary
Lead all culinary operations for Zest, including dinner service, bar and lounge offerings, and private dining events. Oversee sushi production throughout the Club, develop seasonal menus, and create daily specials to drive member engagement. Provide visible hands-on leadership during service, manage kitchen staff, and ensure strict adherence to food safety and sanitation standards. Monitor inventory, control labor and food costs, and collaborate with front of house to deliver seamless dining experiences. This role requires 5–7 years of progressive culinary leadership experience in a luxury hospitality environment and includes rotating shifts, evenings, weekends, and holidays.
Required Qualifications
- Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred
- Minimum 5–7 years of progressive culinary leadership experience, including experience as a Sous Chef or Chef de Cuisine within a luxury hospitality, private club, or fine dining environment
- Previous experience leading high-volume à la carte dining operations required
- Sushi experience or demonstrated knowledge of sushi production strongly preferred
- ServSafe Manager Certification required or obtained within a designated period after hire
- Ability to lift and carry food products, kitchen equipment, and supplies weighing up to 50 pounds
- Flexibility to work evenings, weekends, holidays, and special events is required
- Ability to work in environments with heat, steam, sharp objects, wet surfaces, and moderate to high noise levels
- Ability to work in a fast-paced kitchen environment
- Ability to perform prolonged periods of standing, walking, bending, reaching, and working
Desired Qualifications
- Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred
- Sushi experience or demonstrated knowledge of sushi production strongly preferred
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