Chef De Cuisine Food Hall

Evermore Orlando Resort • Lake Buena Vista, FL

12d • Onsite

About The Position

Evermore Orlando Resort is redefining the Orlando vacation experience, offering a unique blend of upscale vacation homes, flats, and villas alongside a luxurious hotel. This expansive property spans 1,100 acres and integrates resort-owned vacation rental homes, large-scale water features, and extensive recreational infrastructure. The resort demands sophisticated engineering oversight to ensure optimal performance, safety, and reliability across all systems. The Chef De Cuisine will lead daily culinary production in the food hall, focusing on meal preparation, food quality, presentation, performance, and profitability.

Requirements

• High School Diploma
• 5+ years’ experience in a high-end, luxury resort or upscale dining establishment.
• 3-5 years’ management experience
• ServSafe Certified
• Must be willing to work weekends, holidays and rotating schedule.
• Ability to convey information and ideas clearly.
• Ability to maintain composure and objectivity in all situations.
• Must be effective in handling opportunities in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must be effective at listening to, understanding and clarifying concerns and issues raised by Team Members and guests.
• Must have the Spirit of Hospitality and enjoy Guest Service, to both our internal and external guests.
• Demonstrated experience in coaching, motivating, developing, and leading a team.
• Knowledge of human resource policies and practices, including development of staffing plans and job descriptions, employee relations, training, safety, and succession planning.

Nice To Haves

• Culinary degree preferred

Responsibilities

• Lead daily culinary production, to include, but not limited to, preparation and production of meals, food quality and presentation, and performance, and overall profitability.
• Monitor and develop Team Member performance to include, but not limited to, productivity, providing supervision and professional development, conducting counseling and assisting with evaluations, scheduling and assigning work and delivering recognition and reward.
• Provide inspiring leadership to the culinary team, fostering a culture of collaboration, creativity, excellence. continuous learning, growth, and professionalism.
• Monitor and manage food and labor costs to ensure optimal financial performance, working within established budgetary guidelines.
• Conduct regular training sessions to enhance culinary skills and knowledge among Team Members.
• Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation.
• Visually inspect, select, and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish and spices.
• Create and implement new menus and individual food items in conjunction with the Executive Chef.
• Maintain high standards of food quality, taste, and consistency by regularly reviewing production methods and recipes.
• Collaborate with other departments to deliver exceptional guest experiences, including customizing menus for special requests or dietary restrictions.
• Monitor and ensure compliance with health and safety regulations, sanitation practices, and food handling procedures.
• Recruit, interview, and train Team Members.

Benefits

• FREE Life Insurance
• FREE Short-Term Disability
• FREE Long-Term Disability
• Affordable health benefits, including Medical, Dental, and Vision coverage for your dependents.
• 401K with employer match
• Robust paid time off policy
• Parental and grandparent leave
• Family and pet bereavement leave

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED