Chef de Cuisine

SkyBridge Luxury; Pacific City (OR); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Competitive compensation

Professional growth

Creative input into seasonal menus

Live and work on Oregon’s spectacular

Job summary

SkyBridge Luxury in Pacific City, Oregon is seeking a talented Chef de Cuisine to lead the signature restaurant's culinary operations. This hands-on, creative leader will champion seasonal, locally sourced cuisine, refined execution, and memorable coastal dining experiences.

You will oversee daily kitchen operations, menu development, food costs, sanitation, and team leadership, while collaborating with F&B leadership on events. Luxury resort background and strong leadership are essential.

Qualifications

• Experience leading a luxury resort, upscale hotel, or high-end restaurant.
• Proven ability to recruit, train, motivate, and retain a high-performing culinary team.
• Strong knowledge of seasonal menu development, seafood, local sourcing, and contemporary techniques.
• Experience managing food costs, labor, inventory, purchasing, and kitchen productivity.
• Proven ability to maintain composure in a high-volume, detail-oriented environment.
• Culinary degree or equivalent professional experience preferred.
• Flexibility to work evenings, weekends, holidays, and peak periods.

Responsibilities

• Lead all culinary operations for the resort’s signature restaurant.
• Develop and execute seasonal menus inspired by the Oregon Coast and Pacific Northwest.
• Build relationships with local farmers, fishermen, purveyors, and artisan producers.
• Maintain exceptional standards for flavor, presentation, consistency, and quality.
• Provide visible, hands-on leadership during preparation and service.
• Recruit, train, schedule, mentor, and develop sous chefs and hourly culinary team members.
• Foster a professional kitchen culture centered on teamwork, accountability, creativity, and respect.
• Manage food costs, labor, purchasing, inventory, waste reduction, and kitchen productivity.
• Ensure proper recipe costing, portion control, product rotation, and inventory management.
• Collaborate with the Executive Chef and Food & Beverage leadership on menus, promotions, events, and programming.
• Support weddings, private dinners, holiday experiences, and other resort events.
• Accommodate dietary restrictions without compromising quality.

Skills

Leadership

Menu development

Budget & food costs

People management

Local sourcing

Education

Culinary degree or equivalent experience

Job description

A distinguished luxury resort in Pacific City, Oregon is seeking a talented and driven Chef de Cuisine to lead the culinary operations of its signature restaurant. This is an exceptional opportunity for a creative, hands-on culinary leader who is passionate about seasonal cuisine, locally sourced ingredients, refined execution, and memorable coastal dining experiences.

The Chef de Cuisine will oversee daily kitchen operations, menu development, culinary quality, team leadership, food costs, sanitation, and collaboration across the resort’s food and beverage operation. The ideal candidate brings experience from a luxury resort, upscale hotel, or chef-driven fine-dining restaurant and can balance culinary creativity with disciplined operational and financial management.

Key Responsibilities

• Lead all culinary operations for the resort’s signature restaurant.
• Develop and execute seasonal menus inspired by the Oregon Coast and Pacific Northwest.
• Build relationships with local farmers, fishermen, purveyors, and artisan producers.
• Maintain exceptional standards for flavor, presentation, consistency, and product quality.
• Provide visible, hands-on leadership during preparation and service.
• Recruit, train, schedule, mentor, and develop sous chefs and hourly culinary team members.
• Foster a professional kitchen culture centered on teamwork, accountability, creativity, and respect.
• Manage food costs, labor, purchasing, inventory, waste reduction, and kitchen productivity.
• Ensure proper recipe costing, portion control, product rotation, and inventory management.
• Collaborate with the Executive Chef and Food & Beverage leadership on menus, promotions, special events, and resort programming.
• Support weddings, private dinners, holiday experiences, and other resort events as needed.
• Accommodate dietary restrictions and special requests without compromising quality or presentation.
• Maintain all food safety, sanitation, workplace safety, and health department standards.
• Ensure the kitchen, equipment, storage areas, and workstations remain organized and properly maintained.
• Engage with guests when appropriate and respond professionally to feedback.

Required Qualifications

• Previous experience as a Chef de Cuisine, Executive Sous Chef, or senior culinary leader in a luxury resort, upscale hotel, or high-end restaurant.
• Luxury resort or comparable destination hospitality experience strongly preferred.
• Demonstrated experience leading a chef-driven, polished restaurant operation.
• Strong knowledge of seasonal menu development, seafood, local sourcing, and contemporary culinary techniques.
• Experience managing food costs, labor, inventory, purchasing, and kitchen productivity.
• Proven ability to recruit, train, motivate, and retain a high-performing culinary team.
• Strong organizational, communication, and leadership skills.
• Ability to maintain composure and consistency in a high-volume, detail-oriented environment.
• Working knowledge of food safety regulations and professional kitchen sanitation standards.
• Culinary degree or equivalent professional experience preferred.
• Flexibility to work evenings, weekends, holidays, and peak resort periods.

Ideal Candidate

The ideal candidate is a passionate culinary leader who appreciates the natural beauty, seasonal ingredients, and distinctive lifestyle of the Oregon Coast. This individual combines creativity and technical skill with humility, operational discipline, and a genuine commitment to developing people.

The successful candidate will understand how to deliver refined cuisine in a luxury resort environment while maintaining warmth, authenticity, and a strong sense of place.

What We Offer

• Competitive compensation
• Professional growth within a luxury resort environment
• Creative input into seasonal menus and culinary programming
• The opportunity to live and work on Oregon’s spectacular coast

Qualified culinary professionals with luxury hospitality or high-end restaurant experience are encouraged to apply.