Culinary Director, High-Volume Coastal Kitchen

Dream Inn; United States; On-site; USD 72,000 - 88,000; Full time

Job summary

The Chef de Cuisine at Dream Inn Santa Cruz oversees daily culinary operations in the Jack O’Neill Restaurant & Lounge, partnering with the Executive Chef to ensure exceptional food quality, sanitation, and guest dining experiences.

The role leads kitchen operations across restaurant service, banquets, ordering, inventory, training, and labor management, with a focus on consistent execution and cost control in a high-volume resort setting.

Qualifications

• Culinary degree or professional culinary certification preferred.
• Minimum 2–3 years in a leadership role (Sous Chef / Chef de Cuisine).
• Experience in high-volume restaurant, hotel, or resort operations.
• Coastal cuisine, seafood, banquet production, upscale dining preferred.

Responsibilities

• Oversee daily culinary operations for all service periods.
• Ensure food prepared to recipes, specs and standards.
• Lead menu development with Executive Chef.
• Train, coach, and mentor kitchen staff.
• Control food costs and waste; manage inventory.
• Coordinate kitchen production and timing for service.
• Maintain health, sanitation, and safety standards.
• Collaborate with front-of-house and attend meetings.

Skills

Leadership

Team development

Communication

Organizational skills

Time management

Problem solving

Creativity

Culinary leadership

Education

Culinary degree or professional culinary certification

Tools

POS systems

Microsoft Office

Job description

The Chef de Cuisine at Dream Inn Santa Cruz oversees daily culinary operations in the Jack O’Neill Restaurant & Lounge, partnering with the Executive Chef to ensure exceptional food quality, sanitation, and guest dining experiences.

The role leads kitchen operations across restaurant service, banquets, ordering, inventory, training, and labor management, with a focus on consistent execution and cost control in a high-volume resort setting.