Chef De Cuisine

The Chef Agency; Flagstaff (AZ); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

401(k) Plan

Job summary

An established industry player in the hospitality sector is seeking a passionate Chef de Cuisine to lead kitchen operations in a luxury resort. This role emphasizes creativity, consistency, and precision in food execution while managing and developing a talented kitchen team. Responsibilities include overseeing daily operations, maintaining high food quality, and creating innovative menus that align with the brand's vision. Join a dynamic environment where your culinary expertise and leadership skills will drive excellence and guest satisfaction.

Qualifications

• 4+ years of experience in a leadership culinary role, preferably in a resort setting.
• Proven track record of managing and developing kitchen teams.

Responsibilities

• Lead daily kitchen operations and ensure smooth service during all shifts.
• Develop and execute seasonal, innovative menus that reflect the restaurant's concept.

Skills

Leadership in Culinary Roles

Food Cost Management

Labor Management

Culinary Trends Knowledge

Job description

This range is provided by The Chef Agency. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$75,000.00/yr - $80,000.00/yr

Benefits: Standard benefits, including Medical, Dental, Vision, and 401(k)

Looking for an experienced and passionate Chef de Cuisine to lead kitchen operations with creativity, consistency, and precision. Responsible for driving excellence in food execution, team leadership, and overall kitchen management in alignment with our brand and guest expectations in a luxury resort.

Qualifications

• 4+ years of experience in a leadership culinary role, preferably in a resort setting
• Proven track record of managing and developing kitchen teams
• Strong understanding of food cost, labor management, and ordering systems
• Hands-on leadership style and ability to work any station when needed
• Knowledge of current culinary trends and techniques

Responsibilities

• Lead daily kitchen operations and ensure smooth service during all shifts
• Develop and execute seasonal, innovative menus that reflect the restaurant's concept and vision
• Maintain food quality, presentation, and consistency in every dish
• Oversee food and labor cost controls, inventory management, and vendor relationships
• Hire, train, and mentor kitchen staff; foster a culture of accountability and growth

Seniority level

Mid-Senior level

Employment type

Full-time

Job function

Other

Industries

Hospitality, Food and Beverage Services, and Restaurants