Executive Chef, New Hotel Restaurant & Banquets

LBA Hospitality; Saint Augustine, Northern (FL, KY); Hybrid; USD 85,000 - 110,000; Full time

Job summary

LBA Hospitality in Saint Augustine, FL is seeking a Chef de Cuisine to lead the daily culinary operations for a brand-new high-profile restaurant and banquet program, supervising kitchen staff and collaborating with hotel teams to deliver exceptional guest experiences.

You will set culinary standards with the F&B Director and General Manager, implement HACCP/ServSafe compliance, and develop creative menus while managing costs and ensuring quality.

Qualifications

• Minimum of three years in culinary kitchen management or supervisory experience managing shifts or stations with at least 2 full-time employees.
• Must possess prior restaurant kitchen/culinary technical ability.
• High School diploma or equivalent.
• ServSafe Certification required.
• Florida HACCP certification preferred.

Responsibilities

• Ensure exceptional quality of all ingredients, preparation, and plating of food items.
• Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control.
• Develop creative and innovative menus for restaurant and catering operations; create recipes, photos, and plating guides.
• Coordinate costing, production, and control for proper recipe execution and waste management.
• Direct performance of staff and follow up with corrections when needed.
• Maintain HACCP/Serve Safe compliance across the operation.

Skills

Leadership

Team supervision

Food safety

Menu development

Education

High School diploma or equivalent

ServSafe Certification

HACCP Certification (FL)

Job description

LBA Hospitality in Saint Augustine, FL is seeking a Chef de Cuisine to lead the daily culinary operations for a brand-new high-profile restaurant and banquet program, supervising kitchen staff and collaborating with hotel teams to deliver exceptional guest experiences.

You will set culinary standards with the F&B Director and General Manager, implement HACCP/ServSafe compliance, and develop creative menus while managing costs and ensuring quality.