The Chef de Cuisine leads all culinary operations for the River Bar. The ideal candidate is passionate about refined, ingredient-driven cuisine and possesses the creativity to develop innovative offerings that reflect evolving culinary trends while exceeding guest expectations. Equally skilled in operations and leadership, the Chef de Cuisine balances culinary artistry with strong financial and business acumen, effectively managing labor, food costs, and overall performance without compromising quality or service. As a positive and enthusiastic role model, this leader builds meaningful partnerships with Front-of-House teams, fosters a culture of anticipatory service and continuous development, and motivates others to consistently deliver flawless execution, memorable guest experiences, and the exceptional standards that define the Resort,
Bachelor's Degree in Culinary / Hospitality Management
Current ServSafe Certification or ability to obtain upon hire
Strong knife skills and proficiency in a wide range of cooking techniques
Ability to follow standardized recipes and accurately execute cooking times, temperatures, and methods
Comfort learning and using kitchen-related software, including internal purchasing systems
Physical stamina to perform in a fast-paced kitchen environment, including prolonged standing, lifting up to 50 lbs, and working in various conditions, with or without reasonable accommodation
Ability to work a flexible schedule, including early mornings, evenings, weekends, and holidays
Strong communication skills in English, both verbal and written
Due to
visa restrictions, at the moment we are only accepting candidates from Mexico
and Canada. The
limitation to Mexican and Canadian nationals is a legal requirement tied to the specifics of the TN visa, not a preference of the
employer.
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