Lead all daily kitchen operations, including prep, service, and production
Directly supervise, train, and develop kitchen staff
Ensure consistency, quality, and presentation across all menus
Collaborate with the Food & Beverage Director on menus, service flow, and standards
Uphold food safety, sanitation, and health regulations
Manage ordering, inventory, and food cost controls
Set the tone for a professional, respectful, and high-performing kitchen culture
Prior experience as a Chef de Cuisine, Sous Chef, or comparable leadership role
Strong foundation in scratch cooking and seasonal menus
Proven ability to lead teams with clarity, fairness, and confidence
Organized, detail-oriented, and calm under pressure