Chef De Cuisine - Fine Dining

Nemacolin Career•Farmington, PA

16h

About The Position

ESSENTIAL FUNCTIONS: (The following statements are intended as general illustrations of the work in this job class and are not all-inclusive for this position.) Delivers internal and external guest service the Nemacolin way. Goes above and beyond – whether for an associate or guest. Responsible for actively building and retaining guest relations and acts as a mentor to other employees and coworkers to provide superior guest service. Responsible for all day-to-day restaurant culinary operations Communicates directly and on behalf of the owner, executives, associates, family members and others, on matter related to owner’s interest. Meets all financial goals in accordance to budget. Works closely with the Resort Executive Chef and Vice President of Food and Beverage to create an atmosphere of teamwork. Successfully completes critical aspects of deliverables with a hands-on approach – including drafting acknowledgement letters, personal correspondence and other tasks that facilitates the team’s ability to effectively lead the company. Approves all schedules created by management team. Ensures accurate and timely submission of payroll. Communicates all resort news to associates as needed. Attends all mandatory meetings within department and resort. Following up with guest concerns in a timely fashion. Assist in creating yearly operating budget. Excellent attention to detail and ability to multi-task in high-pressure situations while maintaining confidentiality. Demonstrates independent and advanced decision-making for complex problems by utilizing critical thinking, analysis and problem-solving. Outstanding time-management skills, with proven ability to accomplish numerous tasks and challenging priorities in an effective and timely manner; demonstrated ability to execute on short-term, deadline-driven tasks daily, as well as important long-term projects requiring collaboration from multiple parties. Ability to hand confidential information with discretion and tact. Works with Food and Beverage leaders to ensure all compliance (RAMP, ServSafe, Knife and Blade, etc) and leadership training requirements are met. Ability to execute as a member of the line staff when needed by working constantly and cohesively in a variety of cooking methods to assure timeliness, efficiency, and product integrity. Provides impartial coaching and instructive feedback to culinary team during training, service and recovery investigations. Reviews resort daily financial reports and responds accordingly by providing instructive feedback and recommendations as necessary. Assists in managing kitchen expenses to maximize the profitability of culinary operations while delivering the highest quality product to our guests, achieving financial goals within budget guidelines. Willing to assist in other departments as necessary or dictated depending on business levels and resort needs. Ensures proper labeling and dating as well as holding and rotating techniques for storage. Responsibility for production of consistent quality product and the continued innovation of culinary trends and guest palates. Upholds and ensures compliance with all company and departmental policies and procedures. Possess above-average knife skills as well as proficiency in varying cooking techniques, saucier, and butchery. Conducts routine safety/sanitation inspections of the operation to Nemacolin Food and Beverage standards while meeting or exceeding local, state, and federal health and safety regulations. Responsible for guest satisfaction and ensures/reinforces Forbes Five Star and/or Four Diamond standards are achieved and sustained while interacting with guests utilizing the Nemacolin brand standard – providing the guest with information about the resort – highlighting unique features and offerings. Regularly responsible for associate engagement and provides feedback on creating a positive atmosphere for associates. Creates work schedules to ensure adequate staffing during dining periods and actively moves through the dining room – assisting associates when necessary, interacting with guests, and generally overseeing the fine dining service standards meet/exceed standards. Ability to communicate effectively and professionally with external contacts and all levels of associates. Ability to use all required office/kitchen equipment in an effective and efficient manner. Other job duties as assigned. Craft a Career Defined by Excellence, Growth, and Experience Set within Pennsylvania’s Laurel Highlands, Nemacolin brings together luxury-level service, refined hospitality, and a culture where meaningful careers take shape through experience, mentorship, and opportunity. Each role contributes to extraordinary guest and member moments while building a professional journey grounded in craftsmanship, collaboration, and pride. A dynamic rooted in accountability, respect, and innovation encourages professionals to contribute ideas, elevate standards, mentor others, and grow with intention. A career at Nemacolin weaves together professional and personalized development, meaningful relationships, and the opportunity to help shape unforgettable experiences for guests, members, and colleagues alike. Bring your passion. Grow your career. Create Real Life Magic . About Nemacolin A private, family-owned, and woman-owned luxury resort unlike anything else in the hospitality industry, Nemacolin spans more than 2,200 breathtaking acres in Pennsylvania’s Laurel Highlands. Recognized by Forbes Travel Guide, AAA, and Preferred Hotels & Resorts, this four-season destination blends refined hospitality with creativity, craftsmanship, and a spirit of adventure that defines every guest and member experience. Distinctive accommodations, immersive experiences, and a culture grounded in artistry and service excellence come together to create a setting where guests, members, and associates find inspiration. Across the resort, Real Life Magic is brought to life through meaningful moments, genuine connection, and a shared commitment to delivering something truly exceptional. Visit Nemacolin.com to step inside the story, explore the experiences, and discover what draws people to Nemacolin. Then, imagine how your talents, perspective, and ambition could shape what comes next.

Requirements

Relevant culinary qualifications and previous culinary leadership experience required.
5-6 years’ culinary leadership experience.
Must be at least 18 years of age.
Must be able to speak English fluently.
Ability to perform basic mathematical functions.
Knowledge of and ability to operate Microsoft Office Programs – Word, Excel, PowerPoint, etc.
Proven track record of staff development and retention.
Demonstrates interpersonal sound judgment and decision-making skills in directing administrative tasks, using discretion when necessary, understanding the potential impact on the department.
Must be able to lift/push/pull/carry no more the 5-30 lbs.
Ability to stand continuously for 95%, operate equipment for 15%, kneel for 20%, bend for 50%, climb for 35%, and drive for 0% of their scheduled shift.

Nice To Haves

Experience in a Forbes four or five star rated restaurant is preferred; superior customer/guest service relations experience required.
Must possess an outgoing personality and knowledge of superior customer service training.
Must possess superior communication skills and the ability to manage workflow orders while developing positive FOH and BOH relationships.
Candidate must have the ability to work varying shifts, including evenings, weekends, and holidays.
Possess above-average knife skills as well as proficiency in varying cooking techniques, saucier, and butchery.
Ability to communicate effectively and professionally with external contacts and all levels of associates.
Ability to use all required office/kitchen equipment in an effective and efficient manner.

Responsibilities

Delivers internal and external guest service the Nemacolin way.
Responsible for all day-to-day restaurant culinary operations
Meets all financial goals in accordance to budget.
Works closely with the Resort Executive Chef and Vice President of Food and Beverage to create an atmosphere of teamwork.
Approves all schedules created by management team.
Ensures accurate and timely submission of payroll.
Communicates all resort news to associates as needed.
Attends all mandatory meetings within department and resort.
Following up with guest concerns in a timely fashion.
Assist in creating yearly operating budget.
Works with Food and Beverage leaders to ensure all compliance (RAMP, ServSafe, Knife and Blade, etc) and leadership training requirements are met.
Provides impartial coaching and instructive feedback to culinary team during training, service and recovery investigations.
Reviews resort daily financial reports and responds accordingly by providing instructive feedback and recommendations as necessary.
Assists in managing kitchen expenses to maximize the profitability of culinary operations while delivering the highest quality product to our guests, achieving financial goals within budget guidelines.
Ensures proper labeling and dating as well as holding and rotating techniques for storage.
Responsibility for production of consistent quality product and the continued innovation of culinary trends and guest palates.
Upholds and ensures compliance with all company and departmental policies and procedures.
Conducts routine safety/sanitation inspections of the operation to Nemacolin Food and Beverage standards while meeting or exceeding local, state, and federal health and safety regulations.
Responsible for guest satisfaction and ensures/reinforces Forbes Five Star and/or Four Diamond standards are achieved and sustained while interacting with guests utilizing the Nemacolin brand standard
Regularly responsible for associate engagement and provides feedback on creating a positive atmosphere for associates.
Creates work schedules to ensure adequate staffing during dining periods and actively moves through the dining room – assisting associates when necessary, interacting with guests, and generally overseeing the fine dining service standards meet/exceed standards.
Other job duties as assigned.

Benefits

Paid training and continuous learning opportunities
Leadership development and accelerated leadership pathways
Mentorship, coaching, and cross-functional experience
Monthly recognition opportunities for associates, leaders, and teams
Competitive compensation and attractive 401(k) program
Medical, dental, and vision coverage available
Paid time off
Educational and career advancement support
Savings across resort dining, retail, spa, and activities
Discounted associate meals, dry cleaning, and uniform services
Exclusive access to The Rec Center, The Market, The Pub, and the Wisteria associate community