Chef de Cuisine at pixolith Karriere-Seite

Savannah, Georgia, United States -

Full Time

Start Date

Immediate

Expiry Date

06 Sep, 26

Salary

0.0

Posted On

08 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Kitchen Operations, Inventory Management, Food Cost Control, Labor Management, Food Safety, Sanitation Standards, Menu Development, Staff Training, Performance Management, Luxury Hospitality, Recipe Development, Quality Control, Purchasing, Team Coaching, Operational Excellence

Industry

Description

About the role We seek the “best of the best” culinary professionals who are passionate about exceptional food, elevated service, and creating memorable guest experiences. Recess Hotel & Club is seeking a talented and driven Chef de Cuisine to support the leadership and daily execution of culinary operations across the property while maintaining the highest standards of food quality, consistency, service, and hospitality. The Chef de Cuisine is responsible for overseeing kitchen operations, supporting culinary team development, ensuring operational excellence, and maintaining brand standards throughout Recess Hotel & Club. This role partners closely with the Executive Chef and Executive Sous Chef to execute the culinary vision of the property while driving team performance, financial results, and exceptional guest experiences. The ideal candidate is a hands-on leader who thrives in a dynamic environment and is passionate about developing people, elevating standards, and creating memorable dining experiences. What you'll do Support and oversee daily culinary operations throughout Recess Hotel & Club, ensuring exceptional food quality, consistency, presentation, and execution across all service areas. Partner with the Executive Chef and Executive Sous Chef to execute the culinary vision, operational goals, and brand standards of Recess Hotel & Club. Maintain exceptional standards of food quality, consistency, presentation, taste, and portion control. Lead, coach, and develop Sous Chefs, line cooks, stewards, and culinary team members through training, mentoring, and performance management. Foster a culture of accountability, teamwork, professionalism, and continuous improvement within the culinary team. Assist with recruiting, interviewing, onboarding, and training culinary team members. Support the creation and management of schedules that align staffing levels with business demands and labor productivity goals. Monitor labor costs, staffing efficiency, and productivity to support departmental financial objectives. Manage inventory, purchasing, receiving, storage, and product rotation procedures to ensure operational efficiency and minimize waste. Monitor food costs and identify opportunities to improve profitability while maintaining quality and guest satisfaction. Conduct daily line checks and quality inspections to ensure operational readiness and adherence to culinary standards. Ensure all culinary operations consistently reflect and uphold the brand standards and guest experience expectations of Recess Hotel & Club. Maintain compliance with all food safety, sanitation, and local health department regulations. Ensure kitchen facilities, equipment, and workspaces are clean, organized, and operating safely. Partner with front-of-house leaders to deliver seamless service and exceptional guest experiences. Collaborate with culinary leadership on menu development, seasonal offerings, special events, and culinary programming. Support recipe development, menu testing, implementation, and team training for new menu items. Review operational reports and performance metrics, including food cost, labor, inventory, and productivity reports. Respond promptly and professionally to guest feedback and operational challenges. Participate in leadership meetings, hotel initiatives, and cross-functional projects as assigned. Perform other duties as assigned by culinary leadership. Qualifications Minimum of 3–5 years of progressive culinary leadership experience in a luxury hotel, resort, private club, or high-volume restaurant environment. Previous experience as a Sous Chef or equivalent leadership role preferred. Strong knowledge of food preparation techniques, kitchen operations, inventory management, purchasing, labor management, and food cost controls. Demonstrated ability to lead, motivate, coach, and develop high-performing culinary teams. Comprehensive understanding of food safety, sanitation standards, and health department regulations. Experience managing labor productivity, inventory controls, and departmental financial performance. Strong organizational, planning, time management, and problem-solving skills. Ability to manage multiple priorities in a fast-paced environment while maintaining exceptional attention to detail. Excellent written and verbal communication skills. Proven ability to build positive working relationships across departments and lead teams through change and growth. Demonstrated commitment to upholding luxury hospitality standards and delivering exceptional guest experiences. Ability to work a flexible schedule, including evenings, weekends, holidays, and extended hours as business demands require. Ability to stand for extended periods and frequently lift, carry, push, and pull up to 50 pounds.

Responsibilities

Oversee daily culinary operations and maintain high standards of food quality and consistency across the property. Lead and develop the culinary team while managing financial objectives, including labor and food costs.