Chef de Cuisine – Pelican Landing

Pier Sixty Six; Deep Creek (FL); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

Life & disability Insurance

Flexible benefits program

Employee assistance program

Paid time off

401(k) with company match

Free team meals

Complimentary room nights

Job summary

CoralTree Hospitality Group is seeking a seasoned Chef de Cuisine for our Pelican Landing seafood-forward concept in Fort Lauderdale. You will drive the culinary vision, lead a multi-disciplinary kitchen team, and ensure exceptional dining experiences for guests and residents.

Responsibilities include overseeing all kitchen operations, developing menus, maintaining sanitation standards, and mentoring staff to align with brand expectations and financial goals.

Qualifications

• Minimum high school diploma or GED required.
• 2-year degree in Culinary Arts, Hotel/Restaurant Management, or related field preferred.
• Experience in luxury hospitality or resort kitchens is highly desirable.
• Strong leadership, communication, and cost-control skills.

Responsibilities

• Ensure sanitation and food standards across all kitchen areas.
• Lead and supervise kitchen staff, coordinating meal prep and service.
• Oversee daily kitchen operations to deliver high-quality offerings.
• Develop and implement menus in collaboration with Executive Chef.
• Manage training, staffing, and performance for culinary teams.

Skills

Culinary leadership

Team leadership

Education

High school diploma or GED

2-year degree in Culinary Arts or Hospitality

Job description

Overview

South Florida’s beacon of hospitality, Pier Sixty-Six Resort. From the famed superyacht marina to the iconic spires of the rotating Pier-Top lounge, a new world of elevated experiencesunfoldaround it. The lush 32-acre waterfront enclave;home to the extraordinary luxury resort hosting 325 guest rooms, suites, and villas, plus an exclusive collection of 91 Private Resort Residences, 12 restaurants and lounges, a luxurious spa, curated pool options, and a waterfront promenade with retail and dining. Every space is impeccably designed to both inspire and relax. All are met with exceptional service and refined touches resulting in extraordinary experiences.The Resortassemblesover 600 diverse and talented Team Members tocreate a new legacy by providing memorable experiences and stellar service to our guests and residents.We aspire to create a caring culture for our team, withstate-of-the-artfacilities, a first-class employee dining room, and most importantly, a focus on you as an individual, including your welfare and wellbeing. Pier Sixty-Six invites dedicated, energetic, and polished hospitality enthusiasts eagerto join our team and enjoy highly competitive wages, comprehensive benefits, and a culture that honors and respects you.

We currently have an opportunity for a well-rounded and seasonedChefde Cuisineto join ourCulinaryteam!Focusing onPelicanLanding;arenovatedFort Lauderdale Staplewhich a seafood forward menu.Thechef will drive the culinary experience toward excellence to bring exceptional cuisine directly to ourguests.

The Restaurant Chef works across disciplines to deliver an exceptional experience and is accountable for the overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Works to continually improve guest and employee satisfaction while maximizing financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports.Mustensure sanitation and food standards are achieved. Areas of responsibilitycompriseoverseeing all food preparation areas (e.g., restaurants, bar/lounge, and all support areas. Reporting to the Executive Chef of Resort Dining, this position will manage and provide leadership and management for thePelican LandingTeam byestablishingplans of character, integrity, and quality which result in the long-range continued growth and profitability of the division and Hotel. In doing so, this individual will leadeffortsin recruiting and menu creation. implementation of training, processes, and standards forsuccessfulopening.This role will requireassistingother F&B Outlets as needed.

Responsibilities

Ensuring Culinary Standards and Responsibilities are Met

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions fortherestaurant.
• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies,standardsand procedures.
• Maintainsfood preparation handling and correct storage standards.
• Recognizes superior quality products,presentationsand flavor.
• Plans and manages food quantities and plating requirements for the restaurant.
• Communicates productionneeds tokey personnel.
• Assistsin developing daily and seasonal menu items for the restaurant.
• Ensures compliance with all applicable laws and regulations.
• Follows proper handling and right temperature of all food products.
• Estimates daily restaurant production needs.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Determineshow food should be presented and creates decorative food displays.

Leading Discipline Teams

• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Utilizesinterpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making;demonstrateshonesty/integrity; leads by example.
• Leads shift teams while personally preparing food items and executing requests based on required specifications.
• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model todemonstrateappropriate behaviors.
• Ensuring andmaintainingthe productivity level of employees.
• Ensures employees arecross trainedto support successful daily operations.
• Ensures employees understand expectations and parameters.
• Establishesand maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Maintaining Restaurant Goals

• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, andaccomplishdaily kitchenoperations.
• Understands the impact of kitchen operation on the overall property financial goals andobjectivesand manages to achieve or exceed budgeted goals.
• Effectively investigates,reportsandfollows-up on employee accidents.
• Knows and implements company safety standards.

Ensuring Exceptional Customer Service

• Provides services that areabove and beyondfor customer satisfaction and retention.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customersdaily.
• Improves service by communicating andassistingindividuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Sets a positive example for guest relations.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Empowers employees to provide excellent customer service.
• Handles guest problems and complaints.
• Interacts with guests to obtain feedback on product quality and service levels.

Managing and Conducting Human Resource Activities

• Identifiesthe developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Participatesin training restaurant staff on menu items including ingredients, preparationmethodsand unique tastes.
• Manages employee progressive discipline procedures.
• Participatesin the employee performance appraisal process, providing feedback as needed.
• Uses all available on the job training tools for employees.
• Assists as needed in the interviewing and hiring of employee team members withappropriate skills.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information andevaluatingresults to choose the best solution and solve problems.
• Attends andparticipatesin all pertinent meetings.
• Control labor and operating expenses through effective planning, budgeting,purchasingdecisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the division and hotel.
• It'svisible in the operation, recognize andmaintainrelationships with regularguestsand cultivate relationships with new patrons through effective marketing and personal relationships.
• Communicate with employees and managers to ensure operational needs are met and attend regular operational meetings to ensure effective coordination and cooperation between departments.Isa champion of change and a role model forinnovation.

Leading Kitchen Operations

• Leads kitchen management team.

• Provides direction for all day-to-day operations.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making at the direction of Executive Chef;demonstrateshonesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serving as a role model todemonstratethe highest level of professionalbehaviors.

• Ensuresproperty policies are administered fairly and consistently.

• Reviews staffing levels to ensure that guest service, operational needs and financialobjectivesare met.

• Establishes andmaintainsopen, collaborative relationships with employees and ensures employees do the same within the team.

• Solicits employee feedback,utilizesan "open door"policyand reviews employee satisfaction results toidentifyand address employee problems or concerns.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Promotes an atmosphere of continual innovation and improvement.

• Effectivelyplans and executes activations and events.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implement guidelines and control procedures forpurchasingand receiving areas.

• Establishes goals including performance goals, budget goals, team goals, etc.

• Communicatesthe importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes,monitoringprocesses and procedures related to safety.

• Manages department controllable expenses including food cost, supplies, uniforms, and equipment.

• Participates in the budgeting process for areas of responsibility.

Qualifications

• High school diploma or GED; 2 years' experience in culinary, food and beverage, or related professional area.

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related professional area.

• Experience in local seafood high volume restaurants preferred.

As a valued member of theCoral Treeteam, you will receive a comprehensive benefits package that includes:

• Group medical, dental, vision, life, and disability benefits.

• Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement

• An employeeassistanceprogram

• Paid time off/sick time

• Participation in a 401(k) plan with a company match

• Complimentary team member meals

• Complimentary room nights atCoralTreeHospitality managed properties.