Chef de Cuisine — Lead Brand-New High-Profile Restaurant

RENAISSANCE - ST. AUGUSTINE HISTORIC DOWNTOWN; Saint Augustine (FL); In loco; USD 95.000 - 135.000; Tempo pieno

Descrizione del lavoro

RENAISSANCE - ST. AUGUSTINE HISTORIC DOWNTOWN is seeking a Chef de Cuisine to lead the daily culinary operations for a brand-new, high-profile three-meal restaurant and banquet program. You will oversee kitchen staff and partner with the hotel team to deliver exceptional guest experiences.

This hands-on leadership role requires strong menu development, cost control, and staff development. You will set culinary standards with the F&B Director and GM, ensure HACCP/Serve Safe compliance, and drive

Competenze

• Minimum of three years in culinary kitchen management or supervisory experience with at least 2 full-time employees.
• Must possess prior restaurant kitchen/culinary technical ability.
• High School diploma or equivalent.
• ServSafe Certification required.
• Florida HACCP certification preferred.

Mansioni

• Ensure exceptional quality of all ingredients, preparation, and plating of food items.
• Control labor and operating expenses through planning, budgeting, purchasing, and inventory control.
• Develop creative and innovative menus for restaurant and catering operations.
• Direct performance of staff and ensure outstanding food quality and presentation.
• Oversee opening procedures, training, and ongoing kitchen operations.
• Maintain HACCP/Serve Safe compliance and uphold departmental policies.

Conoscenze

Kitchen management

Staff leadership

Menu development

Food cost control

Quality control

Guest relations

Sanitation compliance

Formazione

High School diploma

ServSafe Certification

HACCP certification

Descrizione del lavoro

RENAISSANCE - ST. AUGUSTINE HISTORIC DOWNTOWN is seeking a Chef de Cuisine to lead the daily culinary operations for a brand-new, high-profile three-meal restaurant and banquet program. You will oversee kitchen staff and partner with the hotel team to deliver exceptional guest experiences.

This hands-on leadership role requires strong menu development, cost control, and staff development. You will set culinary standards with the F&B Director and GM, ensure HACCP/Serve Safe compliance, and drive