Chef de Cuisine | Nonna Mia

Omni Hotels & Resorts•Fernandina Beach, FL

45d•Onsite

About The Position

The Chef de Cuisine oversees daily kitchen operations, ensures consistent food quality, manages culinary staff, and maintains high standards of safety, sanitation, and presentation. This role is responsible for executing the restaurant’s culinary vision while leading and developing the kitchen team.

Requirements

Culinary Degree or equivalent professional experience.
Minimum 3–5 years of experience in a supervisory culinary role.
Strong knowledge of food safety, kitchen operations, and inventory systems.
Excellent leadership, communication, and organizational skills.
Ability to work in a fast‑paced environment and maintain composure under pressure.

Responsibilities

Direct, supervise, and support all back‑of‑house staff to ensure smooth and efficient operations.
Ensure all dishes are prepared according to established recipes, quality standards, and presentation guidelines.
Oversee ordering, receiving, and proper storage of food and supplies; maintain accurate inventory levels.
Train cooks and prep staff on techniques, safety, sanitation, and consistency.
Monitor taste, portioning, and presentation to uphold brand and culinary standards.
Create and manage kitchen schedules to ensure adequate coverage and labor efficiency.
Enforce compliance with health department regulations and internal sanitation protocols.
Work closely with FOH leadership to ensure seamless service and communication.
Manage food costs, reduce waste, and maintain profitability through efficient practices.
Address operational issues promptly, including equipment concerns, staffing gaps, or quality deviations.