Chef De Cuisine

Palm House; Florida; On-site; USD 90,000 - 150,000; Full time

Job summary

Palm House in Palm Beach, Florida, is seeking an accomplished Chef de Cuisine with extensive Mediterranean culinary experience to shape an exceptional dining program at our luxury boutique hotel.

Reporting to the Executive Chef, you will lead daily kitchen operations, mentor a talented team, and craft refined menus that honor Mediterranean traditions with contemporary presentation, quality ingredients, and thoughtful technique.

Qualifications

• Significant hands-on Mediterranean culinary experience in upscale or fine dining.
• Proven Chef de Cuisine or senior culinary leader in luxury hotel, resort, or fine dining restaurant.
• Strong knowledge of Mediterranean ingredients, seafood, live-fire cooking, and seasonal menu development.
• Excellent palate, polished presentation, and disciplined approach to quality.
• Flexibility to work evenings, weekends, and holidays.

Responsibilities

• Lead daily culinary operations, ensuring flavor, presentation, timing, and consistency.
• Collaborate with the Executive Chef on seasonal menus and Mediterranean identity.
• Maintain strict ingredient selection, preparation, cooking, and plating standards.
• Train, mentor, and inspire a culinary team focused on craftsmanship.
• Oversee purchasing, inventory, food costs, portion control, and waste reduction.
• Coordinate with front-of-house to deliver a seamless dining experience.
• Uphold food safety, sanitation, and kitchen organization standards.

Skills

Mediterranean cuisine

Leadership

Menu development

Job 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.

Job Type

Full-time

Description

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 ...

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.