Chef De Cuisine

Cape Resorts Group; Cape May (NJ); On-site; USD 70,000 - 120,000; Full time

Job summary

Cape Resorts Group seeks a Chef de Cuisine to lead the culinary team at our renowned hotel and restaurant portfolio. This hands-on role partners with the Executive Chef to ensure fine dining excellence, menu development, and superior guest experiences on site.

You will manage staffing, training, and cost controls while maintaining strict safety and sanitation standards, delivering consistently high-end dining and mentoring staff to advance quality and service.

Qualifications

• Minimum of Fine Dining experience required.
• Managerial experience in a busy kitchen is essential.
• Spanish speaking a plus.

Responsibilities

• Lead culinary operations in partnership with the Executive Chef.
• Develop menus and specials with input from the Executive Chef.
• Manage staffing, scheduling, and cost controls including food and labor costs.
• Maintain health, safety, and sanitation standards and oversee line checks.

Skills

Fine Dining Experience

Managerial Experience

Spanish Speaking

Time Management

Strong Leadership

Multi-tasking

Education

Culinary Degree

Tools

Excel

Job description

Position Overview: Nationally recognized hotel & restaurant is seeking a Chef de Cuisine for immediate hire to work with our culinary team! If you have experience in fine dining, we are interested in connecting with you for an interview. We offer competitive rates and benefits if applicable. Come work with an awesome team under NJ Chef of the Year 2025- Executive Chef Jason Hanin.Summary/Objective: The Chef de Cuisine is responsible for assisting with all culinary activities for the restaurant, under the direction of the Executive Chef. They will assist in ensuring the flow of service is efficient and smooth. The Chef de Cuisine will have the opportunity to provide input on specials, menu development as directed and approved by the Executive Chef. This is a hands-on kitchen job (office / admin time 20%)These duties may be described as, but not limited to:Ordering all products based on par systems and inventory management.Maintaining Budgeted Food Cost & labor costWorking in tandem with GM, Restaurant Manager, & pastry chefAssisting including recruiting, hiring, scheduling, reviewing and terminating. Managing staff schedules and ensure cuts are being made whenever possible.Working a station for hourly employees when necessary for coverage and to minimize labor costs.communication with managementquality control of all food, production, execution, sanitation, line checksMenu development with executive chef on new dishesRecording the recipes on excel formatted computer programEnsuring all health and safety standardsDaily maintenance of BOH systems and procedures. AM walkthrough, PM walkthroughs, line checks, equipment checks, prep lists, order guides, etc.Monthly inventories .Attending all mandatory meetings.Knowledge and understanding of the P&L monthly statementR&D process with Executive Chef to further dishes on the menu.Working holidays and weekendsAbility to lift 50lbs if necessary.Safely and effectively use all necessary tools and equipment.Stand and walk for the entirety shift,If you feel you meet the requirement, Please reply with a copy of your resume and cover letter detailing why you think you would be a great addition to our team!Required Knowledge, Skills, Abilities:Previous Fine Dining Experience****Managerial experience**Spanish speaking a plus**Practices high standards of cleanlinessDedicated to your craftTime ManagementWilling to learn & teachStrong leadership skillsHighly organizedEfficient at multi-taskingMinimum Qualifications:Culinary DegreeCulinary KnowledgeStaff HiringCoaching StaffStaff SchedulingTicket ManagementThis job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.