Chef de Cuisine — Robata & Seasonal Menu Leader

World Equestrian Center; Ocala, Northern (FL, KY); Hybrid; USD 70,000 - 100,000; Full time

Job summary

World Equestrian Center in Ocala, FL is seeking a talented Chef De Cuisine to lead the White Willow restaurant. This department head role involves making key operational decisions and guiding culinary operations to deliver exceptional dining experiences.

You will oversee all kitchen activities, collaborate with the Resort Executive Chef on seasonal menus, manage food costs, and uphold strict hygiene and safety standards.

Qualifications

• 5+ years in a culinary leadership role, with expertise in Japanese, Chinese, and Southeast Asian cuisines.
• Advanced proficiency in wok cookery, robata grilling, and tempura; strong kitchen operations knowledge.
• ServSafe and Alcohol Compliance Certification required.
• Excellent verbal and written communication skills.
• Ability to lead, train, and coach a culinary team.
• Labor relations knowledge and maintaining safety standards.

Responsibilities

• Lead and develop the culinary team, maintaining standards and motivation.
• Oversee all kitchen operations for quality, consistency, and presentation.
• Collaborate with Resort Executive Chef on seasonal menu development.
• Control food costs, scheduling, and inventory to optimize expenses.
• Ensure sanitation, safety, and compliance with regulations.
• Plan and execute special events and private dining experiences.
• Maintain vendor relationships and oversee ordering and stock.
• VIP guest relations, delivering exceptional dining experiences.
• Recruit, train, and evaluate staff; enforce culture and standards.

Skills

Culinary leadership

Japanese cuisine

Chinese cuisine

SE Asian cuisine

Wok cookery

Robata grilling

Tempura

Leadership

Communication

ServSafe

Alcohol certification

Job description

World Equestrian Center in Ocala, FL is seeking a talented Chef De Cuisine to lead the White Willow restaurant. This department head role involves making key operational decisions and guiding culinary operations to deliver exceptional dining experiences.

You will oversee all kitchen activities, collaborate with the Resort Executive Chef on seasonal menus, manage food costs, and uphold strict hygiene and safety standards.