Chef de Cuisine: Leadership, Menu Innovation, Service

SA Hospitality Group; Boca Raton (FL); On-site; USD 68,000 - 90,000; Full time

Job summary

SA Hospitality Group in Boca Raton, FL seeks a seasoned Chef de Cuisine to lead kitchen operations, assist in menu development, and uphold cost controls while ensuring consistent quality across all service periods.

You will train staff, manage inventory and vendor relations, coordinate with the director of operations, and maintain strict safety standards to deliver exceptional guest experiences. Proactive leadership and hands-on execution are essential.

Qualifications

• The ability to work as part of a team and maintain personal cleanliness.
• Strong time management and ability to work under pressure in a high-volume kitchen.
• Active listening, learning skills, reading, and comprehension abilities.

Responsibilities

• Oversee kitchen operations and assist in menu development.
• Assist executive chef and cover when absent, including staff coverage and conflict resolution.
• Train staff and develop training materials to maintain consistent quality.
• Ensure kitchen presence during all service periods (breakfast, lunch, tea, dinner).
• Prepare and cook dishes according to recipes, maintaining pace with orders.
• Communicate last-minute menu changes to front-of-house and 86 items when needed.
• Monitor food presentation and maintain 100% consistency during service.
• Assist with inventory, purchasing, and cost control; keep food costs and labor aligned with goals.
• Maintain documentation, procedures, and back-of-house operations; coordinate with PR and ops teams.

Skills

Teamwork

Time management

Active listening

Lifts up to 30lbs

Job description

SA Hospitality Group in Boca Raton, FL seeks a seasoned Chef de Cuisine to lead kitchen operations, assist in menu development, and uphold cost controls while ensuring consistent quality across all service periods.

You will train staff, manage inventory and vendor relations, coordinate with the director of operations, and maintain strict safety standards to deliver exceptional guest experiences. Proactive leadership and hands-on execution are essential.