Chef de Cuisine — Luxury Resort Kitchen Leader

Kent Island Resort; Stevensville (MD); On-site; USD 85,000 - 93,000; Full time

Benefits offered by this job

Paid time off

Medical, Dental, Vision

401(k)

Employee discounts

Golf discounts

Growth opportunities

Job summary

Kent Island Resort in Maryland's Eastern Shore is seeking a Chef de Cuisine to lead 1820, our signature restaurant, delivering refined dining, exceptional food quality, and guest-first hospitality. Reporting to the Executive Chef, you will manage menu development, kitchen operations, cost control, and team mentoring, while upholding Vivamee's Virtues of Joy, Humility, and Ministry.

This hands-on leadership role requires culinary excellence, strong communication, and a passion for luxury

Qualifications

• 7-10 years of progressive culinary experience in luxury hotels, resorts, upscale restaurants, private clubs, or destination dining venues.
• Minimum of 3-5 years in a leadership role such as Sous Chef, Executive Sous Chef, or Chef de Cuisine.
• Proven success leading high-volume, chef-driven restaurant operations while maintaining exceptional quality and guest satisfaction.

Responsibilities

• Lead all culinary operations for 1820, ensuring excellence in food quality, consistency, presentation, and execution.
• Maintain a hands-on leadership presence in the kitchen, particularly during peak service periods.
• Demonstrate strong leadership, communication, and organizational skills.
• Ability to inspire, coach, and hold team members accountable to established standards.
• Strong understanding of financial performance metrics, including food cost, labor cost, inventory management, and profitability.

Skills

Culinary leadership

Menu development

Food safety & HACCP

Budgeting & cost control

Team mentoring

Service excellence

Education

Culinary degree preferred

Job description

Kent Island Resort in Maryland's Eastern Shore is seeking a Chef de Cuisine to lead 1820, our signature restaurant, delivering refined dining, exceptional food quality, and guest-first hospitality. Reporting to the Executive Chef, you will manage menu development, kitchen operations, cost control, and team mentoring, while upholding Vivamee's Virtues of Joy, Humility, and Ministry.

This hands-on leadership role requires culinary excellence, strong communication, and a passion for luxury