Luxury Coastal Dining- Chef De Cuisine

Join an Award-Winning Company!Be part of the next exciting chapter at Ponte Vedra Inn & Club as we introduce High Tides our newest restaurant concept and a centerpiece of our resort transformation. We are seeking an innovative passionate and hands-on Chef de Cuisine to lead the culinary team and help create an exceptional dining experience for our members and is a unique opportunity to build and shape a new restaurant from the ground up while working alongside a talented culinary team dedicated to excellence. As Chef de Cuisine you will oversee daily kitchen operations mentor and develop culinary colleagues drive menu execution maintain financial performance and ensure every dish reflects the luxury standards synonymous with Ponte Vedra Inn & you are a culinary leader who thrives in a fast-paced luxury environment enjoys developing talent and is passionate about delivering unforgettable dining experiences we invite you to join our SUMMARYThe Chef de Cuisine is responsible for the overall culinary leadership execution and daily operations of High Tides the newest restaurant concept at Ponte Vedra Inn & Club. Reporting to the Executive Chef this position oversees all aspects of kitchen operations including food quality menu execution team development sanitation purchasing inventory control labor management and financial Chef de Cuisine is responsible for creating exceptional dining experiences by ensuring every dish reflects the highest standards of quality consistency presentation and flavor. This role serves as the day-to-day culinary leader of High Tides fostering a culture of excellence innovation teamwork and accountability while supporting the vision of establishing High Tides as one of Northeast Floridas premier dining & EXPERIENCEMinimum five (5) years of progressive culinary leadership experience in a luxury hotel resort private club or upscale restaurant environment including at least three (3) years in a Sous Chef Executive Sous Chef or Chef de Cuisine role. Experience leading high-volume dining operations menu development team leadership purchasing inventory control and financial management required. Fine dining seafood coastal cuisine and luxury hospitality experience preferred. Certified Food Protection Manager certification required or must obtain within established KNOWLEDGEComprehensive knowledge of culinary operations menu development food production banquet operations food safety and sanitation standards labor management purchasing inventory control food costing scheduling and financial performance. Strong understanding of luxury hospitality service standards contemporary culinary trends seafood preparation coastal cuisine and kitchen leadership. Knowledge of local state and federal food safety regulations and all kitchen equipment and safety AND FUNCTIONSLead the daily culinary operations of High Tides ensuring exceptional food quality consistency and with the Executive Chef on menu development seasonal offerings culinary innovation and special all kitchen colleagues including hiring onboarding training coaching development and performance all food is prepared and presented according to established recipes specifications and luxury hospitality labor scheduling and staffing levels to maximize efficiency while maintaining service and control food cost labor cost waste and inventory levels to achieve financial purchasing and receiving of all food products and ensure proper storage rotation and inventory the highest standards of sanitation cleanliness and food safety throughout all kitchen compliance with all local state and federal health daily line checks and quality inspections to ensure consistency and operational as the culinary leader during service periods and actively participate in production as closely with restaurant leadership to ensure seamless communication and exceptional member and guest menu changes specials allergens and product availability to service and mentor culinary colleagues to support succession planning and career with creating and implementing standard operating procedures recipes and training accountability for kitchen equipment inventory products and physical banquet and special event culinary execution as proper opening and closing procedures are completed Forbes Five-Star and AAA Five-Diamond standards through culinary excellence and attention to responsibilities common to all leaders in minimizing costs while safeguarding the assets and reputation of Ponte Vedra Inn & as the culinary leader in the absence of the Executive any additional duties as assigned by the Executive Pay401KMedical/Dental/Vision/Short Term Disability/Long Term Disability/Life InsuranceFree ParkingEmployee CaféDry CleaningThe Ponte Vedra Inn & Club is an Equal Opportunity Employer and a Drug-Free Workplace. We provide equal opportunity without regard to race color national origin religion sex age marital status or disability.