Chef De Cuisine

Sundial Beach Resort & Spa is currently seeking a Chef De Cuisine to join our team! The Chef De Cuisine is a department leadership position in the Food & Beverage Division, who collectively makes key operational management decisions for the F&B outlets. 

Collaboration with key departments is crucial as the position works closely with Restaurant GM, Hotel Executive Chef, Director of Food & Beverage.  

We are looking for an experienced and talented Chef to lead the culinary team. As Chef De Cuisine, you will be responsible for overseeing all aspects of the kitchen operations, ensuring the highest standards of food quality, consistency, and presentation. You will work closely with the Hotel Executive Chef to develop and execute seasonal menus, maintain food costs, and uphold kitchen hygiene and safety standards. Need to have the ability to lead and inspire a team of culinary professionals.

 Primary Responsibilities:

• Perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the culinary division to ensure that established cultural and core standards are met, daily activities and operation planning.
• Assist in the planning and development of menus for the restaurant, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
• Ensure that sanitation standards as set forth by Columbus Hospitality, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
• Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.
• Communicate with employees and managers to ensure operation needs are met as well as attend regular operation meetings to ensure effective coordination and cooperation between departments.
• Perform other tasks or projects as assigned by Hotel Executive Chef

This job description in no way states or implies that these are the only duties to be performed by the team member occupying this position. Team members will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at-will" employment relationship.

Physical Requirements:

These physical demands represent the physical requirements necessary for an associate to successfully perform the essential functions of the position. Reasonable accommodation can be made to enable individuals with disabilities to perform the described essential functions of the position.

• The team member must be able to sit in the same position for up to 8 hours a day consecutively.
• Team member may have to stand, walk, reach with arms and hands, climb or balance, and to stop, kneel, crouch or crawl.
• Team member is often required to sit and use his or her hands and fingers, to handle of feel.
• Vision abilities required by this job include close vision.

Qualifications, Education, Experience, Skills, and Abilities:

• Requires good communication skills, both verbal and written.
• 5 to 7 years of luxury culinary experience. 
• Extensive knowledge of the kitchen, its services, facilities, and equipment.
• Must be detail-oriented with outstanding organizational and communication skills.
• Desire to continually enhance culinary experience.
• Must possess excellent computational ability.
• Must possess basic computer skills.
• Must have excellent leadership capability and customer relations skills.
• Must possess excellent teaching, coaching, and training skills.
• Working knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations.
• Must be able to perform duties in extreme temperatures.
• Must be able to stand and walk for long periods of time.
• Must be able to exert a well-paced ability to reach other departments of the conference center on a timely basis.
• Must be able to lift to 50lbs, occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity.

Sundial Beach Resort & Spa is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work-life balance and by providing development opportunities.

We are proud to be a Drug-Free Workplace/EOE. All applicants will be required to submit a background check prior to employment.