Chef De Cuisine

Southern Table Hospitaltiy; Florida; Vor Ort; USD 90.000 - 120.000; Vollzeit

Benefits dieser Stelle

Health insurance benefits

Dining discounts

Paid vacation and paid time off

Performance bonus opportunities

Zusammenfassung

Southern Table Hospitality is seeking an experienced Chef de Cuisine to lead our culinary team, ensuring top-quality dishes, consistency, sanitation, and strong service. This role collaborates with the Executive Chef to drive seasonal menus, recipe testing, and guest satisfaction in a fast-paced coastal dining setting.

The ideal candidate brings 5+ years of progressive culinary leadership, proven team development, and a deep knowledge of seafood, steaks, and contemporary American cuisine.

Qualifikationen

• 5+ years of progressive culinary leadership experience.
• Experience as a Sous Chef or Chef de Cuisine in upscale casual or fine dining.
• Strong knowledge of seafood, steaks, contemporary American cuisine, and seasonal ingredients.
• Proven ability to lead, motivate, and develop kitchen teams.
• Strong organizational and time-management skills.
• Experience managing food cost, labor cost, and inventory.
• Knowledge of food safety regulations and sanitation standards.
• Ability to work evenings, weekends, and holidays.

Aufgaben

• Provide culinary leadership and ensure high standards of quality, presentation, consistency, and flavor.
• Recruit, train, mentor, and develop kitchen staff; foster a positive team culture.
• Manage food and labor costs and monitor inventory; optimize production and waste.
• Ensure compliance with health regulations and sanitation standards; prepare for health inspections.
• Collaborate with front-of-house to deliver seamless guest experiences; maintain leadership presence during service.

Kenntnisse

Culinary leadership

Team leadership

Time management

Food cost management

Inventory management

Sanitation standards

Menu development

Communication

Ausbildung

ServSafe Manager Certification

Jobbeschreibung

Job Description

Marker 32 is seeking an experienced, passionate, and hands-on Chef de Cuisine to assist in leading our culinary team in delivering exceptional coastal dining experiences. The Chef de Cuisine is responsible for the daily operation of the kitchen, ensuring the highest standards of food quality, consistency, sanitation, and team performance. Working closely with the Executive Chef and restaurant leadership, this role combines culinary creativity with strong operational and leadership skills.

The ideal candidate is a motivated leader who thrives in a fast-paced, high-volume environment while maintaining a commitment to excellence, hospitality, and teamwork.

Key Responsibilities:

Culinary Leadership

Ensure every dish meets Marker 32's standards for quality, presentation, consistency, and flavor.

Maintain recipe adherence, portion control, and food quality standards.

Assist with seasonal menu development, specials, and recipe testing.

Maintain high standards of cleanliness, organization, and kitchen efficiency.

Team Leadership

Recruit, train, mentor, and develop kitchen staff.

Foster a positive, respectful, and accountable team culture.

Coach employees through regular feedback and performance evaluations.

Lead pre-shift meetings and communicate daily priorities.

Operations & Financial Management

Manage food and labor costs while maintaining exceptional guest satisfaction.

Monitor inventory levels and place food and supply orders.

Minimize waste through proper inventory management and production planning.

Food Safety & Compliance

Ensure compliance with all local, state, and federal health regulations.

Enforce proper sanitation procedures and workplace safety practices.

Prepare for and maintain excellent health inspection scores.

Guest Experience

Work collaboratively with the front-of-house management team to provide seamless guest experiences.

Maintain a visible leadership presence during service.

Qualifications

5+ years of progressive culinary leadership experience.

Previous experience as a Sous Chef or Chef de Cuisine in an upscale casual or fine dining restaurant.

Strong knowledge of seafood, steaks, contemporary American cuisine, and seasonal ingredients.

Proven ability to lead, motivate, and develop kitchen teams.

Strong organizational and time-management skills.

Experience managing food cost, labor cost, and inventory.

Knowledge of food safety regulations and sanitation standards.

Ability to work evenings, weekends, and holidays.

ServSafe Manager Certification (preferred or required).

Preferred Skills:

Strong knife skills and advanced cooking techniques.

Experience with high-volume service.

Excellent communication and leadership abilities.

Ability to remain calm and effective under pressure.

Creative menu planning and recipe development.

Proficiency with kitchen management and inventory systems.

What We Offer

Competitive salary based on experience

Performance bonus opportunities

Paid vacation and paid time off

Health insurance benefits

Dining discounts

Opportunity to contribute creatively to one of Jacksonville Beach's premier waterfront dining destinations. Marker 32 is an established 30+ years restaurant that produces great young chefs. The

Company Description

Local, fast-growth hospitality professionals managing 10 restaurant locations, 2 additional commercial properties and 4 to 5 residential locations with more locations in development.