Mediterranean Chef de Cuisine — Luxury Fine Dining Lead

LR Palm House; Boca Raton (FL); Presencial; USD 90.000 - 150.000; Jornada completa

Descripción de la vacante

Palm House in Palm Beach, Florida, seeks a Chef de Cuisine with extensive Mediterranean culinary experience to shape a refined dining experience at our luxury boutique hotel.

Working with the Executive Chef, you will lead daily kitchen operations, mentor a culinary team, and develop seasonal menus with a strong Mediterranean identity while upholding impeccable standards of flavor, presentation, and guest service.

Formación

• Seasoned Mediterranean cuisine expertise essential.
• Experience leading kitchens in luxury hotel, resort, or fine dining.
• Proven ability to develop refined, seasonal Mediterranean menus.
• Strong knowledge of seafood, meats, herbs, and regional ingredients.

Responsabilidades

• Lead daily kitchen operations with emphasis on flavor, timing, and consistency.
• Partner with Executive Chef on seasonal menus and culinary development with Mediterranean identity.
• Maintain exacting standards for ingredient selection, preparation, cooking techniques, and plating.
• Train, mentor, and inspire a culinary team focused on craftsmanship and detail.
• Oversee purchasing, inventory, food costs, portion control, and waste reduction.
• Collaborate with front-of-house to deliver a seamless dining experience.
• Uphold food safety, sanitation, and kitchen organization standards.
• Foster a professional, collaborative kitchen culture.

Conocimientos

Mediterranean cuisine

Culinary leadership

Menu development

Food cost management

Staff mentoring

High-volume service

Guest-focused hospitality

Quality presentation

Educación

Culinary degree or equivalent

Food protection manager certification

Descripción del empleo

Palm House in Palm Beach, Florida, seeks a Chef de Cuisine with extensive Mediterranean culinary experience to shape a refined dining experience at our luxury boutique hotel.

Working with the Executive Chef, you will lead daily kitchen operations, mentor a culinary team, and develop seasonal menus with a strong Mediterranean identity while upholding impeccable standards of flavor, presentation, and guest service.