Chef de Cuisine @ 7593 Chophouse

Reunion Resort and Golf Club offers a supportive, dynamic workplace with cross-training, career growth opportunities, and a strong culture of recognition. Hospitality begins with us, and at the heart of our culture is genuine care for our guests, and for each other. We believe that delivering exceptional service begins with how we treat our team members. Here, innovation and collaboration thrive, and every team member is empowered to deliver warm, personalized service that makes our guests feel right at home.

Job Title: Chef de Cuisine – 7593 Chophouse Steakhouse

Location: Kissimmee, FL

FLSA Status: Salary/Exempt

The ideal candidate is a talented culinary professional with strong steakhouse or upscale dining experience who thrives in a high-quality, service-driven environment, delivering the exceptional food, presentation, and hospitality our guests and members expect. From premium steaks and fresh seafood to thoughtfully composed dishes, the Chef de Cuisine will play a key role in maintaining the culinary identity and standards of 7593 Chophouse.

We are looking for someone who is passionate about the craft, comfortable leading from the line, and equally focused on developing people, controlling costs, and delivering an outstanding guest experience.

Essential Responsibilities

• Lead the daily culinary operations of 7593 Chophouse while providing hands-on leadership during preparation and service, including peak dining periods.
• Ensure consistent execution of recipes, cooking techniques, portion standards, and plate presentation.
• Maintain exceptional standards for steaks, seafood, sauces, accompaniments, and other menu offerings.
• Partner with the Executive Chef on menu development, seasonal offerings, specials, and culinary initiatives.
• Lead, train, coach, and develop the culinary team while creating a professional and collaborative kitchen culture.
• Manage food quality, inventory, ordering, product utilization, portion control, and waste.
• Monitor food and labor costs and help achieve established financial and operational goals.
• Ensure appropriate preparation and production levels based on reservations and anticipated business volume.
• Work closely with restaurant leadership and the front-of-house team to create a seamless dining experience.
• Ensure proper handling of food allergies and dietary restrictions.
• Maintain outstanding kitchen cleanliness, organization, sanitation, and food safety standards.
• Support private dining, special events, holidays, VIP experiences, and other Resort culinary needs.