Head Chef

Cambria Jacksonville; Jacksonville (FL); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Paid Time Off (PTO)

Comprehensive health, dental, vision

401(k) with employer match

Exclusive hotel discounts

Career growth opportunities

Volunteer time off

Job summary

Naples Hotel Group is seeking a Head Chef to lead the kitchen, shepherd menu planning, oversee daily operations, and ensure top-tier guest experiences. You will drive food quality, safety, and cost controls while mentoring a skilled culinary team.

Responsibilities include menu creation for events, collaboration with F&B leadership, staff coaching, inventory management, and adherence to ServSafe and health regulations. A strong hospitality mindset and leadership presence are essential.

Qualifications

• 3-5 years of progressive experience in culinary leadership or food & beverage management.
• Proven ability to lead and develop a kitchen team in a fast-paced, high-volume environment.
• Strong sense of urgency, attention to detail, and commitment to food quality and guest satisfaction.
• Excellent interpersonal and customer service skills with cross-department collaboration.
• ServSafe certification or willingness to obtain certification upon hire.

Responsibilities

• Develop creative and cost-effective menus for banquets, the restaurant, special events, and holidays.
• Collaborate with F&B leadership on custom menu design to align with brand, guest preferences, and seasonal availability.
• Continuously test and adjust menu items to ensure exceptional taste, presentation, and consistency.
• Contribute innovative ideas to increase guest satisfaction, drive revenue, and enhance the dining experience.
• Prepare ingredients and cook meals according to standardized recipes and presentation guidelines.
• Ensure all food is cooked to proper temperatures and meets quality standards; maintain a clean, safe, and organized kitchen environment.
• Oversee daily kitchen restocking, prep, breakdown, and sanitation processes.
• Lead the team in completing daily temperature, waste, and prep logs accurately.
• Recruit, train, schedule, and provide ongoing coaching for the culinary team.
• Conduct performance evaluations and hold team members accountable to quality, safety, and service standards.
• Lead by example, staying current with new cooking techniques and industry trends.
• Foster a positive, respectful, and collaborative kitchen culture.
• Participate actively in hotel leadership meetings and serve as the culinary voice for food-related initiatives.
• Manage inventory of food, supplies, and kitchen equipment; conduct weekly counts and submit orders as needed.

Skills

Culinary leadership

Team development

Food quality

Cost controls

Kitchen operations

Scheduling

Education

Culinary degree or certification

Job description

As Head Chef, you are the culinary leader of the kitchen responsible for delivering consistently high-quality dishes, inspiring creativity, and ensuring operational excellence across all food and beverage outlets. You will oversee all aspects of kitchen operations, including menu planning, food preparation, inventory management, staff supervision, and compliance with safety and sanitation standards. With a strong attention to detail and a passion for hospitality, your culinary creations will leave a lasting impression on our guests. You will be focused on optimizing each guest's experience by living out our company purpose: "hospitality from our family to yours."

Job Responsibilities:

• Develop creative and cost-effective menus for banquets, the restaurant, special events, and holidays.


• Collaborate with F&B leadership on custom menu design to align with brand, guest preferences, and seasonal availability.


• Continuously test and adjust menu items to ensure exceptional taste, presentation, and consistency.


• Contribute innovative ideas to increase guest satisfaction, drive revenue, and enhance the dining experience.


• Prepare ingredients and cook meals according to standardized recipes and presentation guidelines.


• Ensure all food is cooked to proper temperatures and meets quality standards.Maintain a clean, safe, and organized kitchen environment, including proper use of equipment and utensils.


• Oversee daily kitchen restocking, prep, breakdown, and sanitation processes.


• Lead the team in completing daily temperature, waste, and prep logs accurately.


• Recruit, train, schedule, and provide ongoing coaching for the culinary team.


• Conduct performance evaluations and hold team members accountable to quality, safety, and service standards.


• Lead by example, staying current with new cooking techniques and industry trends.


• Foster a positive, respectful, and collaborative kitchen culture.


• Participate actively in hotel leadership meetings and serve as the culinary voice for food-related initiatives.


• Manage inventory of food, supplies, and kitchen equipment; conduct weekly counts and submit orders as needed.


• Receive, inspect, date, and store incoming deliveries to ensure quality, quantity, and proper storage.


• Control food and labor costs to align with hotel’s financial goals and culinary budget.


• Build and maintain positive relationships with food and supply vendors to ensure timely and cost-effective purchasing.


• Prepare weekly culinary team schedules based on business forecasts; input into scheduling platform.


• Submit food and beverage orders; maintain detailed documentation of purchases and usage.


• Ensure team compliance with timekeeping and attendance procedures.


• Respond promptly to emails, voicemails, and guest or staff inquiries.


• Maintain required records for food safety, health inspections, and inventory control.


• Ensure compliance with local, state, and federal health regulations, including ServSafe guidelines.


• Maintain strict adherence to sanitation standards for food handling, preparation, and storage.


• Follow hotel procedures for emergency protocols, lost and found, guest confidentiality, and key control.


• Complete safety trainings; report any accidents, injuries, or unsafe conditions immediately.


• Ensure team members maintain a clean and professional appearance, including proper uniform standards.


• Greet all guests encountered with professionalism and a welcoming attitude.


• Must maintain a professional appearance in accordance with company standards.


• Additional responsibilities may be assigned as needed to meet evolving business demands.

Job Qualifications:

• 3-5 years of progressive experience in a culinary leadership or food & beverage management role required.


• Proven ability to lead and develop a kitchen team in a fast-paced, high-volume environment.


• Strong sense of urgency, attention to detail, and commitment to food quality and guest satisfaction.


• Excellent interpersonal and customer service skills with the ability to collaborate across departments.


• Strong organizational and administrative skills, including scheduling, ordering, and inventory control.


• Working knowledge of cost controls, food safety regulations, and kitchen operations.


• Excellent verbal and written communication skills to interact professionally withteam members, guests, and leadership.


• Proficient in using smartphones, computers, and back-office systems for ordering, scheduling, and recordkeeping.


• Must be team-oriented with a strong sense of urgency and a proactive, hands-on work ethic.


• Must be ServSafe certified or willing to obtain certification upon hire.


• Ability to work a flexible schedule, including mornings, evenings, weekends, and holidays based on business demands.


• Culinary degree or certification is preferred but not required.

Physical Demands:

• Must be able to lift, push, pull, or carry up to 50 pounds.


• Requires frequent standing, walking, bending, reaching, twisting, and using hands and arms throughout the shift.


• Abilityto perform repetitive tasks such as chopping, mixing, and plating with sustained attention to detail.


• Must be able to work in a fast-paced and high-pressure environment for extended periods.


• Exposure to a variety of environmental conditions, including hotkitchens, cold storage areas, and noisy or humid workspaces

As a family-owned business built on genuine relationships, Naples Hotel Group places immense value on the character and quality of our team. We are dedicated to creating an environment where associates serve each other, our partners, and the community with kindness and respect, working together toward meaningful shared success. Our tight-knit team structure ensures every voice is heard, fostering a collaborative culture rich with opportunities for career advancement and personal development.

Comprehensive Benefits Package for Full-Time Employees

• Paid Time Off: 2 weeks of vacation in the first year and 4 sick days per year


• Comprehensive health, dental, and vision insurance, plus disability and life coverage


• 401(k) with employer match


• Exclusive global hotel discounts


• Career growth opportunities across our hotel portfolio


• Additional perks including paid volunteer time and lifestyle discounts

Source: Naples Hotel Group