Chef de Cuisine

Wyndham-Grand-Jupiter; Florida; On-site; USD 80,000 - 110,000; Full time

Benefits offered by this job

Competitive wages

Medical, dental, vision insurance

401(k) with company match

Tuition assistance

Discounted hotel stays

Extensive training and career growth

Performance-based bonus eligibility

Job summary

Wyndham Grand Jupiter is seeking a talented Chef de Cuisine to lead our kitchen team and deliver exceptional dining experiences. You will oversee daily operations across hot and cold stations, mentor staff, and ensure consistent quality while upholding our standards and values.

You will collaborate with F&B managers, develop menus with a farm-to-table approach, control food costs, and ensure compliance with health and safety regulations.

Responsibilities

• Oversee all aspects of daily kitchen operations for hot and cold stations and hotel functions on a.m./p.m. shifts
• Direct the kitchen in the Chef's absence and supervise staff performance
• Develop and implement menus, monitor food costs, and ensure wellness-focused, farm-to-table concepts
• Manage food procurement, portioning, storage, and compliance with safety and SOPs
• Lead staff training, performance reviews, and disciplinary actions as needed
• Coordinate with other departments (catering, sales, room service, HR) and respond to guest feedback

Job description

The Wyndham Grand Jupiter is seeking a skilled and motivated Chef de Cuisine to lead our kitchen team and deliver exceptional culinary experiences. This role is key in maintaining high food quality, training and mentoring staff, and ensuring smooth kitchen operations while upholding our standards and values. Such as the following:

Kitchen Operations & Food Production

• Oversee all aspects of daily kitchen operations, including hot food (main kitchen/bakery), cold food (pantry), and all hotel-related functions on a.m./p.m. shifts
• Responsible for the kitchen in the Chef's absence
• Establish preparation methods, cooking techniques, and portioning standards; ensure food preparation is economical and technically correct
• Assess food portion size, visual appeal, taste, and temperature of items served
• Bear responsibility for the final food product served and oversee food preparation
• Make cooks aware of daily forecasts and customer counts to ensure timely service
• Prepare daily food production sheets and production lists for food cost control
• Cut meat, poultry, and seafood according to daily business needs
• Direct efficient use of leftovers
• Actively supervise buffets, buffet presentation, and showpieces
• Understand, implement, and monitor corporate promotions, buffet standards, and three-meal concept standards

Menu & Cost Management

• Work with direct reports to create and implement menus
• Operate with in the health and wellness vision of the hotel driving whole food preparations
• Embrace a farm-to-table philosophy utilizing responsibly sourced proteins and produce from local farms and purveyors
• Stay connected with seasonal availability of ingredients and wellness trends while cultivating menus around them
• Assist with building and maintaining in-house menu specifications
• Maintain appropriate menu and banquet files
• Know how to compute daily food cost
• Check food purchases for proper ordering, quality, and price structure
• Supervise requisitioning of food to prevent stockpiling and losses due to spoilage
• Ensure compliance with requisition procedures

Sanitation, Safety & Compliance

• Know and enforce all local health department sanitation laws
• Responsible for hygiene, safety, and sanitary conditions throughout the back-of-house
• Check all stations at the end of every shift for proper food storage and sanitation
• Bear responsibility for physical working conditions, including kitchen tools and equipment
• Ensure compliance with SOPs in all outlets
• Coordinate and monitor all phases of Loss Prevention in kitchen areas

Staff Management

• Conduct staff performance reviews in accordance with Wyndham standards
• Recommend hiring, separation, and issuance of disciplinary action as required

Administration & Reporting

• Prepare and submit required reports in a timely manner (Wage Progress, payroll, revenue, employee schedules, quarterly action plans, log-on reports, food cost reports, daily inventories)
• Monitor quality of all food product and presentation

Communication & Guest Relations

• Work with other F&B managers and keep them informed of F&B issues as they arise
• Keep immediate supervisor fully informed of all problems or matters requiring attention
• Coordinate inter-departmental correspondence with catering, sales, purchasing, room service, engineering/maintenance, human resources, and security
• Respond to guest complaints in a timely manner

Professional Development

• Keep abreast of the culinary market; participate in professional organizations and in the education of culinary externs and apprentices

Benefits (Full-Time Associates Only):

• Competitive wages
• Comprehensive medical, dental, vision, life, and disability insurance
• 401(k) with company match
• Tuition assistance
• Discounted hotel stays
• Extensive training and career development opportunities
• Performance-based bonus eligibility

Why Concord?

Our culture is built on our five Cornerstones: Quality, Integrity, Community, Profitability, and Fun. We provide a supportive, inclusive, and rewarding workplace where associates are valued, trained, and given opportunities to grow.

We are an equal opportunity employer and strongly support diversity and inclusion through our mission to be “Great Place to Work for All.”

We are Concord!

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.