Luxury Coastal Dining- Chef De Cuisine

Role responsibilities

The Chef de Cuisine is responsible for the overall culinary leadership and daily operations of High Tides, ensuring exceptional food quality and presentation. This role includes mentoring the culinary team and collaborating on menu development to create memorable dining experiences.

Requirements

Candidates should have a minimum of five years of progressive culinary leadership experience in a luxury environment, with at least three years in a senior chef role. A Certified Food Protection Manager certification is required or must be obtained within a specified timeframe.

Key skills

Culinary Leadership, Menu Development, Team Leadership, Food Safety, Sanitation Standards, Financial Management, Inventory Control, Labor Management, Coastal Cuisine, Seafood Preparation, Training, Coaching, Quality Control, Purchasing, Banquet Operations, Operational Readiness

Keywords

Culinary, Chef De Cuisine, Luxury Hospitality, Menu Execution, Food Quality, Sanitation, Inventory Control, Financial Performance, Team Development, Coastal Cuisine, Seafood, Fine Dining, Labor Management, Purchasing, Training, Banquet Operations, Quality Inspections, Operational Readiness, Forbes Five-Star, AAA Five-Diamond, Ponte Vedra Inn & Club