Chef de Cuisine

Position Summary: 

Rod ‘N’ Reel Resort is seeking a dynamic and experienced Chef de Cuisine to lead the culinary operations of our Rod ‘N’ Reel restaurant and its seasonal outdoor venue, The Dock. The ideal candidate is a strategic culinary leader with a passion for coastal and seasonal cuisine, exceptional team management skills, and a proven track record in upscale or resort dining. Reporting to the Resort Executive Chef, this role plays a critical part in delivering an outstanding guest experience while ensuring operational excellence, innovation, and financial performance.

Key Accountabilities: 

• Culinary leadership and execution at Rod 'N' Reel restaurant and The Dock.
• Development and delivery of high-quality, innovative menus that align with the resort's culinary vision.
• Leadership and mentorship of the culinary team, fostering a culture of excellence.
• Operational oversight including food cost management, vendor relations, and compliance with health and safety standards.
• Collaboration with front-of-house management to ensure seamless, elevated guest experience.

Core Responsibilities:

• Provide strategic direction and hands-on leadership for all culinary operations within Rod 'N' Reel restaurant and The Dock.
• Create and implement seasonal menus rooted in coastal flavors and local ingredients, in partnership with the Resort Executive Chef.
• Inspire, train, and manage the culinary team to uphold the highest standards of quality, efficiency, and professionalism.
• Maintain strict adherence to sanitation, food safety, and cleanliness protocols, ensuring compliance with all regulatory requirements.
• Monitor and control food and labor costs through effective planning, purchasing, and inventory management.
• Cultivate strong vendor relationships to source premium ingredients and ensure consistency in supply chain operations.
• Act as a culinary ambassador, engaging with guests and representing the resort at events and promotional activities.

Qualifications:

• Minimum of 5 years of progressive culinary leadership experience in high-end restaurants, resorts, or boutique hotels.
• Culinary degree or equivalent combination of education and professional experience.
• Expertise in coastal, seasonal, and sustainable cuisine with a contemporary approach to menu development.
• Demonstrated success in managing high-volume kitchen operations with a focus on quality and guest satisfaction.
• Strong business acumen, including proficiency in budgeting, cost control, and operational planning.
• Excellent communication and interpersonal skills with the ability to lead, motivate, and mentor teams.
• Current ServSafe or equivalent food safety certification required.

Physical Requirements

• The team member is required to lift, carry, push, pull, or move objects up to 10 pounds on a regular basis and up to 50 pounds occasionally, with assistance. Specific vision abilities required by this job include close vision, color vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.