Chef de Cuisine - Fire & Grain

Demonstrate food handling compliance with FDA and state standards while ensuring executed food preparation and safety protocols. Challenge and train the culinary team of six to eight members through regular coaching, performance reviews, and hands-on development for cooks, interns, and stewards. Collaborate with stewards to maintain sanitary standards, evaluate staff engagement, and develop menus consistent with the resort's identity and price point. Maintain up-to-date recipes, coordinate guest dietary needs, and manage labor and food costs through effective scheduling and inventory control. Schedule varies to include early mornings, late evenings, weekends, and holidays.