Chef De Cuisine at The Beach House
About The Position
Imagine leading a culinary team just steps from the sugar-white sands and emerald waters of the Gulf Coast. At Beach House Restaurant, located directly on the beach within the renowned Sandestin Golf & Beach Resort, you'll have the opportunity to craft memorable dining experiences in one of the most beautiful settings in Florida. Sandestin Golf & Beach Resort spans 2,400 acres from the Gulf of Mexico to the Choctawhatchee Bay and features four championship golf courses, a full-service marina, luxury accommodations, Hotel Effie, Autograph Collection, premier dining venues, and exclusive private clubs. The Beach House Restaurant offers guests and owners a relaxed yet elevated beachfront dining experience unlike any other on the Emerald Coast. We are seeking an experienced, passionate, and hands-on Chef de Cuisine to oversee all culinary operations at Beach House Restaurant. This leader will drive food quality, team development, operational excellence, and menu innovation while maintaining the highest standards of safety, cleanliness, and guest satisfaction.
Requirements
- Minimum 3-5 years of culinary leadership experience as a Chef de Cuisine, Executive Sous Chef, or similar role.
- High-volume restaurant or resort culinary experience preferred.
- Experience in beachfront, coastal, resort, or destination dining environments highly desirable.
- Strong knowledge of food costing, labor management, purchasing, and inventory control.
- Proven ability to lead, motivate, and develop culinary teams.
- Strong organizational, communication, and problem-solving skills.
- ServSafe Manager Certification required or ability to obtain upon hire.
- Culinary degree preferred but not required with equivalent experience.
Responsibilities
- Lead all daily kitchen operations for Beach House Restaurant at Sandestin Golf & Beach Resort.
- Ensure consistent preparation, presentation, and quality of all menu items.
- Maintain and enforce recipe adherence, portion control, and plating standards.
- Develop seasonal menus, specials, and creative culinary offerings that align with the restaurant's coastal concept.
- Monitor food trends and guest preferences to enhance the dining experience.
- Recruit, train, coach, and develop culinary team members.
- Foster a positive, collaborative, and high-performance kitchen culture.
- Schedule staff effectively to meet business demands while controlling labor costs.
- Conduct performance evaluations and provide ongoing feedback and mentorship.
- Promote teamwork and communication between culinary and front-of-house teams.
- Manage food cost, labor cost, and kitchen operating expenses.
- Monitor inventory levels and oversee purchasing and receiving procedures.
- Establish pars and ordering systems to minimize waste and maximize profitability.
- Analyze financial reports and implement corrective actions when necessary.
- Maintain compliance with all budgetary and departmental goals.
- Ensure compliance with all local, state, and federal health regulations.
- Maintain ServSafe standards and food safety protocols.
- Oversee proper sanitation practices and kitchen cleanliness.
- Ensure safe operation of all kitchen equipment and facilities.
- Maintain exceptional culinary standards that exceed guest expectations.
- Respond professionally to guest feedback and special requests.
- Partner with restaurant leadership to enhance overall guest satisfaction scores.
- Support special events, holiday programs, catering functions, and resort-wide initiatives.
Benefits
- Competitive compensation and benefits package.
- Employee discounts and resort perks.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
