The Resort Chef de Cuisine is a senior position in the culinary division that involves overseeing and managing the kitchen operations of the resort. The role requires exceptional culinary skills, creativity, and the ability to lead a team of chefs and kitchen staff to deliver exceptional food quality and service. The Chef de Cuisine is responsible for menu planning, recipe development, food preparation, and ensuring that all dishes are executed to perfection. The Resort Chef de Cuisine is a mentor and a teacher. They also need to maintain food inventory, manage food costs, and ensure compliance with food safety and sanitation regulations. The Chef de Cuisine must have excellent communication skills to work effectively with other departments, such as front-of-house staff, and maintain a positive work environment. Overall, the Chef de Cuisine plays a critical role in creating a memorable dining experience for guests.

• Contribution to R&D
• Daily special creation according to our concepts
• Craft Seasonal Menus that reflects local and California ingredients
• Leadership to front and back house and guidance to stewarding pertaining to assigned kitchens
• Creating & implementing menus with the proper approval routing geared towards concept
• Implementing and standardizing trainings with teams for new menus
• Creating the description for all written menus and photo guides.
• Seasonal Menus that reflects local and California ingredients
• Create menus for various special events
• Daily special creation
• Ordering of par levels according to the mise en place and menu description
• All mise en place must be rotated daily to assure 100% freshness
• Keeping all standards in place, as created for our menu’s
• Coordination & creation of opening & closing procedures
• Develop job description & SOP’s accordingly to create effective levels of quality & efficiency
• Execute all mise en place functions from set up to scheduling, ordering and receiving.
• Communicate effectively with peers, management, line and front of the house employees
• Conduct ~attend meetings including: daily communication, service ~ culinary line up, chef’s meeting, weekly staff meeting, monthly department meetings
• Maintain all sanitation and HACCP documentation in accordance California & DH&R health codes
• Superior cleanness throughout all F&B departments
• Guiding & supporting the team to exceed our guest satisfaction goals
• Weekly scheduling according to forecast
• Able to clearly understand and effectively manage all aspects food, labor and operational cost.
• Relieving cooks & chef’s for various shifts
• Being an effective listener before acting is essential
• Communicate popular & un popular content effectively
• Use the associate’s handbook and CoralTree’s philosophy as a tool to effectively coach employees
• Create professional working relationships amongst all Terranea Resort associates
• Effectively motivate associates and maintain a cohesive team
• Ensures the accurate maintenance of the menu and recipe database
• being supportive to the team, learn and teach
• Being outlet’s and Terranea’s Ambassador within community (promote)
• Communicate on a daily basis with Executive Chef
• Oversee assigned culinary operations at the direction of Executive Chef
• Maximize net operating income and owner’s equity through sales generation and cost control procedures
• Responsible for leadership of direct reports and all of their employees

Additional Duties & Responsibilities:

• Provides essential hands on leadership to ensure functional food & beverage operations throughout Terranea Resort with a view of improving guest satisfaction, brand presence and effectiveness.
• Coordinate quarterly trainings with teams on new and innovative food techniques and trends
• Engagement and participation with Culinary Externship programs
• Continuously recruiting and seeking top talent to stay ahead of industry standards.
• Working directly with local farmers markets and vendors sourcing exceptional seasonal ingredients
• Standardize menu matrix, order sheets, equipment lists
• In conjunction with Food & Beverage Operations, develops clear, concise and detailed equipment specifications, to provide production efficiencies, compliance and safety assurance for all employees operating the equipment.
• Reviews and analyzes operational workflow, equipment needs, safety & environmental compliance and efficient production in all venues.
• Maintain the company image and vision statement.
• Make optimal use of financial resources.
• Ongoing training and development of each individual to assist them in reaching their potential.
• Continuous evaluation and improvement of the operations.
• To be an integral part of the development of future projects in the company.

• Must have a strong customer service aptitude
• Must have good verbal and written communication skills
• Ability to implement and uphold service standards
• Ability to prioritize and organize work assignments
• Ability to interact with all associates and guests of the resort
• Ability to work well in stressful, high-pressure situations
• Must be able to exert up to 50 pounds of force occasionally and able to constantly lift, carry, pull or push up to 20 pounds of force
• Must be able to stand or walk for long periods of time

Experience, Education, & Licensure:

• Must have a minimum of 3 years culinary management 5 experiences in upscale three meal restaurants; preferably with a focus on California coastal cuisine
• Must be able to speak, hear, understand, read, and write the English language
• Culinary Arts degree desired
• Serve Safe, Sanitation and HACCP proficiency

Compensation:

Base Pay Start Rate: $100,000/ Yr - $115,000 / Yr

We offer a competitive benefit package for full-time, regular team members that includes: group medical, dental, vision, life, and disability benefits, as well as participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement and an employee assistance program. We also offer paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match! 

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