Chef de Cuisine

Trailborn Hotels & Resorts; Highlands (NC); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Medical (with company contribution)

Dental (with company contribution)

Vision (with company contribution)

Paid Time Off

401(k) (with company match)

Sick Time

Employee Dining Discounts

Employee Marketplace Discounts

Job summary

Trailborn Highlands is seeking a Chef de Cuisine to lead daily kitchen operations at Highlands Supper Club. You will coach the culinary team, ensure food safety, and uphold high standards of quality, consistency, and guest satisfaction across all dining outlets.

You will work hands-on, contribute to seasonal menus, and collaborate with Food & Beverage leadership to deliver exceptional dining experiences while maintaining efficiency and compliance with safety standards.

Qualifications

• Culinary leadership experience and coaching ability.
• Strong knowledge of food safety, sanitation, and HACCP principles.
• Proven ability to manage and develop a kitchen team in a fast-paced environment.
• Excellent leadership, communication, organizational and problem‑solving skills.
• Ability to maintain high standards in quality, portion control and plating.

Responsibilities

• Lead and oversee daily kitchen operations ensuring efficient prep and execution of all menu offerings.
• Maintain consistent food quality, presentation, and portion standards across service periods.
• Work hands-on on the line and support team during service for smooth operations.
• Assist with seasonal menu development and recipe execution with the Director of Food & Beverage.
• Ensure recipes, plating standards, and clean, safe workspaces are followed.
• Supervise, train, mentor, and motivate cooks, prep cooks, and stewards.

Skills

Culinary leadership

Food safety

Staff coaching

Communication

Problem-solving

Plating & presentation

ServSafe certification

Education

Culinary degree or equivalent

Job description

The Chef de Cuisine is responsible for the daily culinary operations of the kitchen at Highlands Supper Club located on the grounds of Trailborn Highlands. Reporting to the Director of Food & Beverage, this role leads the back‑of‑house culinary team and ensures exceptional food quality, consistency, cleanliness, and execution across all food service outlets. The Chef de Cuisine is a hands‑on leader who coaches and develops the kitchen team while maintaining high standards for guest satisfaction, food safety, and operational excellence.

ESSENTIAL

FUNCTIONS

Culinary Operations

• Lead and oversee daily kitchen operations, ensuring efficient preparation and execution of all menu offerings.
• Maintain consistent food quality, presentation, and portion standards across all meal periods and service outlets.
• Actively work the line and support the culinary team during service to ensure smooth operations and exceptional guest experiences.
• Assist with seasonal menu development, recipe execution, and specials in collaboration with the Director of Food & Beverage.
• Ensure all recipes and plating standards are followed consistently.
• Maintain clean, organized, and safe kitchen workspaces throughout each shift.
• Ensure compliance with all food safety, sanitation, and occupational safety standards.
• Supervise, train, mentor, and motivate cooks, prep cooks, and stewards.
• Lead daily lineups and communicate service expectations and priorities to the culinary team.
• Foster a positive kitchen culture built on teamwork, accountability, professionalism, and respect.
• Provide ongoing coaching and performance feedback to culinary team members.
• Assist with onboarding and training new culinary employees.
• Support scheduling needs and help ensure appropriate staffing levels for business demands.
• Assist with inventory management, receiving, product rotation, and proper storage procedures.
• Monitor product quality and minimize waste through proper handling and preparation techniques.
• Communicate purchasing needs and inventory shortages to the Director of Food & Beverage.
• Ensure kitchen equipment is properly maintained, and report repair needs promptly.
• Lead culinary execution for banquets, private events, and special functions.
• Coordinate with the Food & Beverage and Sales leadership teams to ensure timely and accurate execution of event menus.
• Accommodate dietary restrictions and special requests while maintaining quality and consistency.

Quality & Guest Experience

• Maintain high standards of food quality, consistency, and presentation.
• Address culinary concerns quickly and professionally to ensure guest satisfaction.
• Lead by example with professionalism, urgency, and attention to detail during all services.
• Promote a culture of hospitality and continuous improvement within the culinary team.

QUALIFICATIONS

• Culinary degree or equivalent professional culinary experience preferred.
• Minimum 3–5 years of progressive culinary leadership experience, preferably in a hotel, resort, or high‑volume restaurant environment.
• Experience leading kitchen teams in fast‑paced service environments.
• Strong culinary techniques and knowledge of food preparation, presentation, and sanitation.
• Excellent leadership, communication, organizational, and problem‑solving skills.
• Ability to prioritize multiple tasks while maintaining attention to detail.
• ServSafe or equivalent food safety certification required.

PHYSICAL & REQUIREMENTS

• Requires extended hours, including nights, weekends, and holidays.
• Ability to stand for extended periods and lift up to 50 pounds.
• Ability to work in a fast‑paced, high‑volume kitchen environment.

ABOUT OUR

BENEFITS

Company Benefits and Perks

Full Time

Part Time

Seasonal

• Medical (with company contribution)
• Dental (with company contribution)
• Vision (with company contribution)
• Paid Time Off
• 401(k) (with company match)
• Sick Time
• Employee Dining Discounts
• Employee Marketplace Discounts

SCHEDULE

Hospitality demands a flexible schedule that may require extended hours as the business requires coverage including seasonality– on any day at any hour, including evenings, weekends, and holidays.

PAY RATE

$65,000-$75,000

JOB STATUS

Full Time

FLSA

Exempt

EQUAL EMPLOYMENT OPPORTUNITY

Trailborn is an Equal Opportunity Employer. We celebrate diversity and are committed to fostering an inclusive and supportive workplace for all employees. We do not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, genetic information, or any other protected status under applicable federal, state, or local laws.

If you require assistance or an accommodation due to a disability, please inform us during your application process.

The specific statements shown in each section of this Job Description are not intended to be all-inclusive. They represent typical elements and criteria considered necessary to perform the job successfully. The job’s responsibilities/tasks may be modified and/or expanded over time without prior notice. The Company will try to give as much notice as practical when changes are made.