Chef de Cuisine - Luxury Resort (Asian, Wok & Robata)

Crawford Thomas Recruiting; Ocala (FL); On-site; USD 85,000 - 100,000; Full time

Benefits offered by this job

Relocation assistance

Medical insurance

Dental insurance

Vision insurance

401(k)

Professional development opportunities

Work‑life balance

Job summary

Chef de Cuisine at a luxury resort restaurant in Ocala, FL is a hands-on department-head role. You will lead daily culinary operations, uphold standards, and partner with executive leadership to drive menu execution and guest satisfaction.

The ideal candidate brings 5+ years of culinary leadership, expertise in Japanese, Chinese, and Southeast Asian cuisines, and a strong track record in cost controls, training, and team development.

Qualifications

• 5+ years of culinary leadership experience.
• Expertise in Japanese, Chinese, and Southeast Asian cuisine.
• Advanced hands-on experience with wok cookery, robata grilling, and tempura.
• Experience leading, training, and developing culinary teams.
• Strong food cost, labor, purchasing, inventory, and budgeting knowledge.
• ServSafe Certification.
• Alcohol Compliance Certification.

Responsibilities

• Lead daily kitchen operations with high standards.
• Hire, train, coach, evaluate, and motivate the culinary team.
• Partner with executive leadership on seasonal menu development and execution.
• Lead hands-on execution of Japanese, Chinese, and Southeast Asian cuisine.
• Oversee wok, robata, tempura stations.
• Manage scheduling, labor costs, purchasing, inventory, and food-cost controls.
• Respond to guest feedback and take corrective action when needed.
• Plan and execute events and private dining experiences.
• Deliver exceptional experiences for VIP guests.

Skills

Culinary leadership

Team leadership

Menu development

Wok cookery

Robata grilling

Tempura prep

Food cost

Budgeting

Food safety

Sanitation

ServSafe

Alcohol compliance

Staff training

Job description

Chef de Cuisine at a luxury resort restaurant in Ocala, FL is a hands-on department-head role. You will lead daily culinary operations, uphold standards, and partner with executive leadership to drive menu execution and guest satisfaction.

The ideal candidate brings 5+ years of culinary leadership, expertise in Japanese, Chinese, and Southeast Asian cuisines, and a strong track record in cost controls, training, and team development.