Chef de Cuisine - Coastal Provisions

The Chef de Cuisine is responsible for overseeing the daily operations of the kitchen, ensuring high-quality food production, cost control, and staff management. This role requires strong leadership, culinary expertise, and a commitment to maintaining exceptional food quality and presentation standards in line with the resort’s brand and guest expectations.

Key Responsibilities\:

Culinary Leadership & Execution\:

• Oversee all kitchen operations, ensuring efficiency and consistency in food preparation.
• Develop and implement innovative menus that align with guest preferences and seasonal ingredients.
• Maintain food quality, presentation, and consistency across all dishes.
• Monitor kitchen cleanliness, food safety, and sanitation in compliance with health regulations.

Team Management & Training\:

• Lead, mentor, and develop the kitchen team, fostering a positive work environment.
• Supervise and coordinate work schedules, ensuring proper staffing levels.
• Conduct ongoing training programs to enhance culinary skills and maintain service excellence.
• Assist in hiring, performance management, and professional growth of culinary staff.

Financial & Operational Performance\:

• Manage food costs, labor expenses, and overall kitchen budgeting.
• Monitor inventory and control waste through efficient purchasing and portioning.
• Collaborate with procurement to source quality ingredients while maintaining cost control.
• Implement cost-saving measures without compromising quality.

Guest Experience & Collaboration\:

• Work closely with front-of-house teams to ensure smooth service and guest satisfaction.
• Handle special dietary requests and create customized menu options as needed.
• Participate in resort events, private dining, and special culinary experiences.