Chef de Cuisine

CHEF DE CUISINE

JOB OVERVIEW

The Chef de Cuisine is the Department Head responsible for all culinary operations within the Tiller resort signature restaurant, serving breakfast, lunch, and dinner, as well as In-Room Dining and The Terrace, a seasonal alfresco restaurant. This role reports directly to the Resort Executive Chef and is accountable for delivering exceptional culinary quality, financial performance, team development, and operational excellence.

The Chef de Cuisine sets the culinary tone—driving consistency, creativity, and a sense of place through well-executed menus and disciplined leadership. This position leads the culinary team with precision, clear communication, and a forward-thinking approach that supports both the resort’s standards and the expectations of a global guest base.

The Chef de Cuisine has a culinary leadership team of an Executive Sous Chef along with Two (2) sous chefs, culinary & stewarding leads. The CDC works very closely with the Tiller front of house leadership team for synergy, consistency and ensuring the guest experience.

Pay Range: $75,000 - $90,000 annually

ESSENTIAL FUNCTIONS

• Department LeadershipActs as the leader of the signature restaurant culinary department. Oversees daily operations, establishes standards, and partners with the Resort Executive Chef to execute the property’s culinary vision.
• Team Development & TrainingProvides strong, structured training and development for an international culinary team. Demonstrates excellent communication, hands-on instruction, and coaching that supports consistent execution, growth, and retention.
• Operational OversightManages all culinary functions for three meal periods, In-Room Dining, and the seasonal alfresco outlet. Ensures efficient production, consistent quality, accurate pacing, and smooth service collaboration with FOH partners. Works very closely in a role of inclusion for all operations F+B outlets for product support and staff sharing for operational awareness and efficiencies.
• Menu Development & Culinary IdentityCreates distinctive, seasonal, place-driven menus. Oversee recipe development, plating guides, and quality benchmarks that reflect a luxury coastal experience paired with the Tillers branding structure.
• Recipe Management, Controls & SystemsUpholds Craftable/recipe accuracy, portion controls, inventory procedures, and production systems. Ensures the team adheres to all culinary standards and operational SOPs. Through this system also this role is responsible for daily requisitions, monthly inventories, transfers and waste sheets for accountability.
• Financial AccountabilityResponsible for delivering budgeted food cost, labor cost, and departmental expenses.Leads ordering, inventory, assists in vendor relationships, and labor deployment to support margin expectations while protecting product excellence.
• Communication & Service CoordinationMaintains strong communication with FOH leaders, conducting daily line-ups, menu briefings, and post-service evaluations. Supports seamless guest experiences across all touchpoints.
• Food Safety & SanitationEnsures full compliance with food safety practices, health codes, internal audits, and high sanitation standards across all kitchens and prep areas. Must be Serve Safe management certified.
• Quality AssuranceExecutes line checks, tastings, and real-time corrections to guarantee consistency and signature-level presentation at every service. Plays an integral role in our third party quality shops and ratings for adherence, correction and celebrations.

QUALIFICATIONS

• ExperienceFive (5) years of progressive culinary experience with at least three (3) years in a leadership role—Sous Chef (of larger luxury property), Chef de Cuisine, or equivalent—in a high-volume or luxury environment.
• Financial AcumenDemonstrated ability to manage food cost, labor cost, inventory systems, ordering, vendor relations, and departmental budgeting.
• Leadership & Training AbilityProven success leading diverse, international teams. Strong coaching, communication, and developmental skills required.
• Technical SkillsSolid mastery of classical and contemporary culinary techniques, menu engineering, production systems, and quality control.
• Adaptability & Work EthicAn agile leader who thrives in dynamic, multi-outlet operations and embraces the non-traditional schedule of hospitality

NEEDED ATTRIBUTES & EXPECTATIONS

All employees must meet performance standards for their position and comply with all resort policies, procedures, and expectations as outlined in the Employee Handbook or communicated by leadership. This job description provides an overview of primary responsibilities but is not exhaustive. Duties may evolve based on operational needs. Employees are expected to perform additional tasks as assigned by leadership.

Needed Attributes

Employees must fulfill their performance standards for this position and comply with policies, rules and procedures of the Hotel, including those set out in the Employee Handbook or otherwise communicated (verbally or in writing) to employees.  The job description is intended to describe the general nature and work responsibilities of the position.  This job description and duties of this position are subject to change, modification and addition as deemed necessary by the Hotel.  Employees are required to comply with supervisory instructions and perform other job duties, responsibilities and assignments requested by supervisors, managers or other Hotel Officials.

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.