Chef de Cuisine – Luxury Resort Restaurant

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 – LUXURY RESORT RESTAURANT

Location: Ocala, FL

Work Arrangement: Full-Time, On-Site

Salary: $85,000–$100,000 annually + benefits

Relocation: Relocation assistance available

Key Requirements

• 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 and Alcohol Compliance Certification

Position Overview

We are seeking an experienced Chef de Cuisine to lead daily culinary operations for an upscale restaurant within a luxury resort environment. This is a hands‑on department‑head role focused on culinary standards, team leadership, menu execution, food costs, and the guest experience, while partnering closely with executive culinary leadership.

What You’ll Do

• Lead daily kitchen operations and maintain high standards for food quality, consistency, presentation, and service


• Hire, train, coach, evaluate, and motivate the culinary team


• Partner with executive culinary leadership on seasonal menu development and execution


• Lead hands‑on execution of Japanese, Chinese, and Southeast Asian cuisine


• Oversee wok, robata, tempura, and related station execution


• Manage scheduling, labor costs, purchasing, inventory, operating expenses, and food‑cost controls


• Respond to guest feedback and implement corrective action when needed


• Plan and execute special events and private dining experiences


• Deliver exceptional culinary experiences for VIP and high‑profile guests

What You’ll Bring

• 5+ years of experience in a culinary leadership role


• Demonstrated expertise in Japanese, Chinese, and Southeast Asian cuisines


• Advanced hands‑on proficiency with wok cookery, robata grilling, and tempura preparation


• Strong knowledge of professional kitchen operations, equipment, facilities, sanitation, and food safety


• Strong financial acumen related to food cost, labor, purchasing, budgeting, and inventory


• Proven ability to lead, teach, coach, train, and develop culinary professionals


• Working knowledge of equal employment, workplace safety, wage, and labor regulations


• Experience with special events, private dining, and VIP culinary experiences


• ServSafe and Alcohol Compliance Certification


• Passion for culinary research and development and continuously improving the guest dining experience

Compensation & Benefits

• $85,000–$100,000 annual salary


• Relocation assistance


• Medical insurance


• Dental insurance


• Vision insurance401(k)


• Professional development opportunities


• Supportive environment focused on work‑life balance

WHY JOIN?

• Lead culinary operations for an upscale luxury resort restaurant


• Hands‑on leadership role with opportunities for menu development and culinary innovation


• Work closely with executive culinary leadership


• Relocation assistance and a benefits package that supports long‑term growth and work‑life balance