Chef de Cuisine @ Eleven Rooftop
$68,000–$72,000 year
On-siteKissimmee, Florida, United States
Job Summary
Direct daily kitchen operations at Eleven Rooftop, leading menu innovation with small plates, tapas, and seasonal specialties while ensuring flawless execution and consistency. Supervise and develop the culinary team through mentorship, training, and coaching to foster accountability and excellence. Manage food production, inventory, purchasing, and vendor relationships to maintain cost efficiency and quality standards. Enforce strict food safety protocols, sanitation guidelines, and HACCP procedures while ensuring a safe, clean kitchen environment. Collaborate with restaurant leadership on food and cocktail pairings, monitor guest feedback, and prepare accurate production reports. Maintain equipment and adjust staff schedules based on business demands to support peak operating periods.
Required Qualifications
- Culinary degree from an accredited culinary school preferred; equivalent combination of education and progressive culinary leadership experience will be considered
- Minimum of five (5) years of progressive culinary experience in upscale, fine dining, boutique hotel, luxury resort, or chef-driven restaurant concepts
- at least two (2) years in a Chef de Cuisine, Executive Sous Chef, or similar leadership role
- Demonstrated experience developing innovative menus featuring contemporary cuisine, small plates, tapas, and seasonal offerings
- Strong knowledge of global culinary techniques, modern plating, flavor profiles, and current food trends
- Proven ability to lead, mentor, and develop high-performing culinary teams while fostering a positive and accountable work environment
- Strong understanding of food cost management, labor budgeting, purchasing, inventory control, and kitchen financial performance
- Comprehensive knowledge of food safety, sanitation, HACCP principles, and local, state, and federal health regulations
- ServSafe® Food Protection Manager Certification required or ability to obtain within a specified period of employment
- Excellent organizational, time management, and problem-solving skills with the ability to thrive in a fast-paced, high-volume environment
- Strong communication and interpersonal skills with the ability to collaborate effectively across departments
- Demonstrated commitment to delivering exceptional guest experiences through culinary excellence and attention to detail
- Proficient in Microsoft Office
- experience using inventory, purchasing, scheduling, and restaurant management software
- Ability to work a flexible schedule, including evenings, weekends, holidays, and special events based on business needs
- Must be able to stand and walk for extended periods
- frequently lift up to 50 pounds
- perform the physical demands associated with a commercial kitchen environment
Desired Qualifications
- Culinary degree from an accredited culinary school preferred
- equivalent combination of education and progressive culinary leadership experience
- at least two (2) years in a Chef de Cuisine, Executive Sous Chef, or similar leadership role preferred
- Experience collaborating with beverage professionals to develop food and craft cocktail pairings is highly preferred
- Proficient in Microsoft Office and experience using inventory, purchasing, scheduling, and restaurant management software preferred
Hiring someone like this?
Get your role in front of qualified candidates on Sorce.