Chef de Cuisine — Oceanfront Kitchen Leader

Jekyll Island Club Resort, a Noble House Resort; Georgia; On-site; USD 95,000 - 130,000; Full time

Benefits offered by this job

Competitive pay

Medical, dental, vision

401k with employer matching

Complimentary meals

Paid time off

Parking pass

Staff discounts at Noble House

Career growth opportunities

On‑Demand Pay

Job summary

The Jekyll Island Club Resort invites a creative and seasoned Chef de Cuisine to lead Eighty Ocean Kitchen and Bar at Jekyll Ocean Club, overseeing daily kitchen operations, menu development, and a high‑performing team to deliver exceptional coastal dining experiences.

The role emphasizes mentorship, cost control, sanitation, and collaboration with F&B leadership, while maintaining upscale service, seasonal menus, and engagement in special events; evenings, weekends, and holidays required.

Qualifications

• Minimum 3–5 years of progressive culinary experience in upscale environments.
• Experience as Chef de Cuisine or similar leadership role with menu development.
• Strong knowledge of kitchen operations, food cost, sanitation, and labor management.
• ServSafe certification preferred or ability to obtain certification.

Responsibilities

• Oversee daily kitchen operations and lead Eighty Ocean Kitchen and Bar.
• Mentor, train, and develop culinary team while maintaining high standards.
• Drive menu development, seasonal offerings, and event culinary experiences.
• Control food cost, labor, inventory, and ensure sanitation and organization.

Skills

Culinary leadership

Menu development

Food cost control

Team mentoring

Kitchen operations

Food safety

High-volume service

Education

Culinary degree

Job description

The Jekyll Island Club Resort invites a creative and seasoned Chef de Cuisine to lead Eighty Ocean Kitchen and Bar at Jekyll Ocean Club, overseeing daily kitchen operations, menu development, and a high‑performing team to deliver exceptional coastal dining experiences.

The role emphasizes mentorship, cost control, sanitation, and collaboration with F&B leadership, while maintaining upscale service, seasonal menus, and engagement in special events; evenings, weekends, and holidays required.