Chef de Cuisine | Nonna Mia

Omni Hotels & Resorts; Franklintown (FL); On-site; USD 60,000 - 90,000; Full time

Job summary

Omni Hotels & Resorts in Florida seeks a Chef de Cuisine to oversee daily kitchen operations, ensure outstanding food quality, and lead a culinary team in a fast-paced hotel environment.

You will drive menu execution, maintain safety and sanitation standards, manage inventory and costs, and collaborate with front-of-house leadership to deliver seamless service.

Qualifications

• Culinary degree or equivalent professional experience.
• Minimum 3–5 years of supervisory culinary experience.
• Strong knowledge of food safety and kitchen operations.

Responsibilities

• Direct, supervise, and support back-of-house staff to ensure smooth operations.
• Ensure dishes are prepared according to recipes, quality and presentation standards.
• Oversee ordering, receiving, and storage of food and supplies; maintain inventory levels.
• Train cooks and prep staff on techniques, safety, sanitation, and consistency.
• Monitor taste, portioning, and presentation to uphold brand standards.
• Create and manage kitchen schedules to ensure adequate coverage and labor efficiency.
• Enforce health department regulations and internal sanitation protocols.
• Collaborate with front-of-house leadership for seamless service.
• Manage food costs, reduce waste, and maintain profitability.
• Address operational issues promptly, including equipment concerns or staffing gaps.

Skills

Leadership

Kitchen operations

Food safety

Inventory management

Education

Culinary Degree or equivalent

Job description

Overview:

The Chef de Cuisine oversees daily kitchen operations, ensures consistent food quality, manages culinary staff, and maintains high standards of safety, sanitation, and presentation. This role is responsible for executing the restaurant’s culinary vision while leading and developing the kitchen team.

Responsibilities

• Kitchen Leadership — Direct, supervise, and support all back‑of‑house staff to ensure smooth and efficient operations.
• Menu Execution — Ensure all dishes are prepared according to established recipes, quality standards, and presentation guidelines.
• Inventory Management — Oversee ordering, receiving, and proper storage of food and supplies; maintain accurate inventory levels.
• Staff Training — Train cooks and prep staff on techniques, safety, sanitation, and consistency.
• Quality Control — Monitor taste, portioning, and presentation to uphold brand and culinary standards.
• Scheduling & Labor Management — Create and manage kitchen schedules to ensure adequate coverage and labor efficiency.
• Safety & Sanitation — Enforce compliance with health department regulations and internal sanitation protocols.
• Collaboration — Work closely with FOH leadership to ensure seamless service and communication.
• Cost Control — Manage food costs, reduce waste, and maintain profitability through efficient practices.
• Problem Resolution — Address operational issues promptly, including equipment concerns, staffing gaps, or quality deviations.

Qualifications

• Culinary Degree or equivalent professional experience.
• Minimum 3–5 years of experience in a supervisory culinary role.
• Strong knowledge of food safety, kitchen operations, and inventory systems.
• Excellent leadership, communication, and organizational skills.
• Ability to work in a fast‑paced environment and maintain composure under pressure.

Physical Requirements

• Ability to stand for extended periods.
• Capability to lift up to 50 lbs.
• Comfortable working in high‑heat environments and fast‑paced conditions.