Chef De Cuisine

LR Palm House; Boca Raton (FL); Vor Ort; USD 90.000 - 150.000; Vollzeit

Zusammenfassung

Palm House in Palm Beach, Florida, seeks a Chef de Cuisine with extensive Mediterranean culinary experience to shape a refined dining experience at our luxury boutique hotel.

Working with the Executive Chef, you will lead daily kitchen operations, mentor a culinary team, and develop seasonal menus with a strong Mediterranean identity while upholding impeccable standards of flavor, presentation, and guest service.

Qualifikationen

• Seasoned Mediterranean cuisine expertise essential.
• Experience leading kitchens in luxury hotel, resort, or fine dining.
• Proven ability to develop refined, seasonal Mediterranean menus.
• Strong knowledge of seafood, meats, herbs, and regional ingredients.

Aufgaben

• Lead daily kitchen operations with emphasis on flavor, timing, and consistency.
• Partner with Executive Chef on seasonal menus and culinary development with Mediterranean identity.
• Maintain exacting standards for ingredient selection, preparation, cooking techniques, and plating.
• Train, mentor, and inspire a culinary team focused on craftsmanship and detail.
• Oversee purchasing, inventory, food costs, portion control, and waste reduction.
• Collaborate with front-of-house to deliver a seamless dining experience.
• Uphold food safety, sanitation, and kitchen organization standards.
• Foster a professional, collaborative kitchen culture.

Kenntnisse

Mediterranean cuisine

Culinary leadership

Menu development

Food cost management

Staff mentoring

High-volume service

Guest-focused hospitality

Quality presentation

Ausbildung

Culinary degree or equivalent

Food protection manager certification

Jobbeschreibung

Description

Palm House | Palm Beach, Florida

Mediterranean soul. Exceptional ingredients. Refined execution.

Palm House seeks an accomplished Chef de Cuisine with extensive Mediterranean culinary experience to help shape an exceptional dining experience at our luxury boutique hotel in Palm Beach.

This opportunity is designed for a chef whose command of Mediterranean cuisine runs deep—from the coastal traditions of Southern Europe to the vibrant flavors of the Eastern Mediterranean. We seek a culinary leader who pairs authenticity with a sophisticated, contemporary sensibility, allowing pristine ingredients, thoughtful technique, and elegant presentation to define every plate.

Working closely with the Executive Chef, the Chef de Cuisine will lead daily kitchen operations, inspire the culinary team, and deliver the consistency, precision, and creativity expected in a luxury hospitality setting.

The Culinary Vision

Seasonal produce. Pristine seafood. Beautiful olive oils. Fresh herbs, bright citrus, aromatic spices, and expertly prepared meats. A menu rooted in Mediterranean traditions, expressed with restraint, confidence, and a distinctive sense of place.

Significant, hands-on experience executing Mediterranean cuisine in an upscale or fine dining environment is essential.

Your Role

• Lead daily culinary operations, ensuring exceptional flavor, presentation, timing, and consistency.
• Partner with the Executive Chef on seasonal menus, signature dishes, and culinary development with a strong Mediterranean identity.
• Maintain exacting standards for ingredient selection, preparation, cooking techniques, and plating.
• Train, mentor, and inspire a culinary team that takes pride in craftsmanship and attention to detail.
• Oversee purchasing, inventory, food costs, portion control, and waste reduction.
• Work closely with the front-of-house team to create a seamless, thoughtful dining experience.
• Uphold rigorous food safety, sanitation, and kitchen organization standards.
• Foster a kitchen culture grounded in professionalism, accountability, collaboration, and respect.

Your Experience

• Extensive Mediterranean cuisine experience is required, with a demonstrated ability to develop and execute refined Mediterranean menus.
• Proven success as a Chef de Cuisine, Executive Sous Chef, or senior culinary leader in a luxury hotel, resort, or distinguished restaurant.
• Strong knowledge of Mediterranean ingredients, regional flavor profiles, seafood preparation, live-fire cooking, and seasonal menu development.
• An exceptional palate, polished presentation skills, and a disciplined approach to quality.
• The ability to balance culinary creativity with operational efficiency and financial responsibility.
• Confident leadership, clear communication, and a genuine commitment to developing talent.
• Flexibility to work evenings, weekends, and holidays.

Make Your Mark at Palm House

Join a property where thoughtful hospitality and culinary excellence come together in the heart of Palm Beach. Bring your expertise, your perspective, and your passion for Mediterranean cuisine to a team committed to creating memorable guest experiences.

Palm House is an equal opportunity employer.

Requirements

Job Requirements — Chef de Cuisine

• Extensive, hands-on Mediterranean culinary experience is required, with a strong command of regional ingredients, traditional techniques, and contemporary presentations.
• Proven experience as a Chef de Cuisine, Executive Sous Chef, or comparable culinary leader within a luxury hotel, resort, or fine dining restaurant.
• Demonstrated ability to develop and execute sophisticated Mediterranean menus featuring seasonal produce, pristine seafood, premium meats, fresh herbs, and exceptional olive oils.
• Advanced culinary skills, an exceptional palate, and meticulous attention to presentation, consistency, and detail.
• Experience overseeing daily kitchen operations while maintaining exceptional standards during high-volume service.
• Strong leadership skills with the ability to train, mentor, and inspire a professional culinary team.
• Proficiency in food and labor cost management, purchasing, inventory control, recipe costing, and waste reduction.
• Thorough knowledge of food safety, sanitation, allergen awareness, and proper food handling practices.
• Excellent communication, organization, and collaboration skills, with a guest-focused approach to hospitality.
• Culinary degree or equivalent professional experience preferred.
• Current food protection manager certification, or ability to obtain upon hire.
• Availability to work evenings, weekends, and holidays.
• Ability to perform essential kitchen duties, including extended standing and working in a fast-paced environment, with or without reasonable accommodation.