Signature Chef de Cuisine — Lead Culinary Ops

Pinehurst; Pinehurst (NC); On-site; USD 90,000 - 120,000; Full time

Job summary

Pinehurst is seeking a Signature Chef de Cuisine to lead the daily operations of the Pinehurst No. 7 & No. 9 Culinary Operations, ensuring top-quality food and presentation.

The role involves recruiting and training culinary staff, enforcing safety and sanitation, and maintaining productive cross-department relationships across the resort. The Chef de Cuisine will oversee staffing to meet business needs, plan catering events, and ensure standardized recipes and pricing align with financial

Qualifications

• Associate's degree required and a minimum of 3 years’ experience, or an equivalent combination of education and experience.

Responsibilities

• Drive a company vehicle as required and comply with safety and policy guidelines.
• Provide model leadership and represent the culinary operation in daily activities.
• Procure and expedite food production; ensure highest quality, proper serving and usage.
• Plan catering events and coordinate with ESM, commissary kitchen, peers and Deuce staff.
• Be visibly available in the kitchen to provide guidance and support.
• Monitor workload and ensure staffing meets demand across all kitchen areas.
• Maintain efficient kitchen operations and timely production for all meal periods.
• Participate in weekly resort meetings related to food and beverage.
• Assist in recruitment, hiring and placement of culinary staff.
• Collaborate with Convention Services/Sales to customize menus and maintain menu integrity.
• Ensure pricing aligns with department financial goals and maintain strong inter-department relationships.
• Develop standardized recipes and ensure consistent high-quality output.
• Proactively address issues that could affect resort culinary operations.

Skills

Leadership

Recruiting

Food Safety

Training

Labor Control

Education

Associate's degree

Job description

Pinehurst is seeking a Signature Chef de Cuisine to lead the daily operations of the Pinehurst No. 7 & No. 9 Culinary Operations, ensuring top-quality food and presentation.

The role involves recruiting and training culinary staff, enforcing safety and sanitation, and maintaining productive cross-department relationships across the resort. The Chef de Cuisine will oversee staffing to meet business needs, plan catering events, and ensure standardized recipes and pricing align with financial