Chef de Cuisine

Intentional and purposeful leadership- the foundation of excellence. Mirbeau Inn & Spa Skaneateles is seeking a polished and professional Chef de Cuisine who understands the rhythm of hospitality and the impact of thoughtful leadership. In this role, you’ll lead a culinary team dedicated to delivering a refined, guest-centric dining experience. This role is pivotal in upholding the high standards of our elevated culinary environment. Our ideal candidate brings a strong foundation in French-inspired cuisine, a passion for innovation and hospitality, and a hands-on leadership approach focused on excellence, collaboration, and exceptional guest experiences.

At Mirbeau, we’ve spent more than 25 years delivering award-winning hospitality rooted in wellness, care, and excellence. As a Forbes-rated, family-owned company, we’re committed to creating a workplace where our people feel supported, respected, and empowered to grow. That’s why health, balance, and well-being are core values in everything we do.

Job Summary

The Chef de Cuisine will oversee daily culinary operations, inspire their team, and lead with thoughtful hospitality that ensures every moment of the guest experience is warm, intentional and aligned with our standards of excellence and care.

Pay Rate: $85,000-$88,000 per year.

Are you ready to lead where only the best of the best belong?

Come find your balance- and your future- with us.

Job Responsibilities

Kitchen Operations & Guest Service

• Collaborate with the F&B Manager, General Manager, and F&B Director to ensure seamless operations and exceptional guest service
• Oversee and manage daily kitchen operations including food preparation alongside sous chefs and line cooks, workflow efficiency, equipment functionality, inventory management, and adherence to Mirbeau recipes, quality, and standards
• Collaborate cross-functionally with all departments to align F&B operations with property-wide guest service, ensuring an elevated guest experience that consistently reflects Mirbeau’s refined hospitality standards
• Maintain the highest standards of cleanliness, sanitation, food safety, and workplace safety throughout all kitchen and prep areas
• Attend scheduled management meetings, department meetings, special events, and Banquet Event Order (BEO) reviews (as required)

Leadership & Compliance

• Lead by example, fostering a culture of accountability, respect, collaboration, and continuous improvement
• Prepare weekly work schedules based on forecasted business and operational demands
• Assign daily prep lists, delegate tasks, and oversee completion of all kitchen responsibilities
• Provide ongoing training, coaching, and performance feedback for culinary team members to uphold Mirbeau standards, enhance performance, and support professional growth through supportive, solutions-focused conversations
• Ensure compliance with all HR policies and federal, state, and local labor laws; partner with HR and leadership to address performance and disciplinary matters fairly and consistently

Menu Development & Financials

• Collaborate with FOH management, the General Manager, and F&B Director to develop and execute menus for all food service offerings, including seasonal menus, holiday menus, Aqua Terrace offerings, banquet menus, and promotional events, in alignment with Mirbeau standards and timelines
• Create and recommend new recipes, menu items, and preparation methods to improve quality, efficiencies, and increase revenue
• Cost all menu items and develop standardized recipe cards, including photos
• Review daily sales, payroll, inventory reports, and monthly Profit & Loss statements with management; participate in month-end inventory counts and cost-control procedures
• Oversee ordering of food, non-perishables, equipment, and departmental supplies while adhering to budget guidelines and operational needs
• Establish and maintain strong vendor relationships to ensure product quality, pricing integrity, specifications, and purchasing compliance.
• Code and submit invoices in accordance with company accounting policies and procedures

Qualifications, Skills & Educational Requirements

Education & Experience

• Bachelor’s degree with a major concentration in Culinary Arts, Food Preparation, Hospitality Management, Nutrition, or a related field
• Minimum of five (5) years of progressive leadership experience as an Executive Chef or Chef de Cuisine, with a strong foundation in French-inspired cuisine within an elevated or luxury dining environment

Culinary Expertise

• Comprehensive knowledge of professional kitchen operations, including culinary techniques, food presentation, sanitation standards, and cost control best practices
• Proven ability to execute refined, high-quality cuisine while maintaining consistency, efficiency, and attention to detail
• Results-oriented culinary professional who is energetic, creative, enthusiastic, and committed to continuous improvement and innovation

Leadership & Professionalism

• • Demonstrated supervisory and managerial experience
  • Proven ability to train, develop, and evaluate employees while fostering a positive, collaborative, and high-performance kitchen culture
  • Strong communication, organizational, and interpersonal skills with the ability to lead effectively and professionally
  • Ability to perform job responsibilities independently with minimal supervision while maintaining exceptional standards
  • Proven ability to remain calm under pressure, think clearly, and resolve issues with sound judgment and professionalism
  • Maintains a consistently neat, professional appearance and polished demeanor, in line with refined hospitality expectations
  • Able to build a positive rapport with guests, staff, and leadership alike, reflecting Mirbeau’s elevated service standards

Physical & Sensory Requirements

• • Ability to stand for extended periods and perform physical movements including walking, bending, and stooping throughout a shift
  • Fully developed sensory capabilities, including taste, smell, touch, and visual acuity (both close and distance), essential for food quality control and presentation
  • Manual dexterity and physical capability to perform all culinary tasks, including reaching, lifting, stirring, measuring, pouring, cutting, chopping, dicing, and plating

Employee Perks & Company Benefits

• Discounted rates for services and retail items within the spa!!
• 401K with company match
• Medical, Dental, Vision and Life Insurance Plan
• Employee Assistance Program and Resources
• Paid time off for full-time AND part-time employees!!
• Holiday Pay
• Career advancement potential within the company
• Anniversary Program!!
• Work Performance Incentives
• And more!!!

Are you ready to lead where only the best of the best belong?

Come find your balance- and your future- with us