Chef de Cuisine – Pelican Landing

Pier Sixty Six • Fort Lauderdale, FL

2d

About The Position

Pier Sixty-Six Resort is hiring a Chef de Cuisine for Pelican Landing, a renovated Fort Lauderdale restaurant featuring a seafood-forward menu. The Chef de Cuisine leads daily kitchen operations and is accountable for food quality, guest and employee satisfaction, and financial performance. The role combines hands-on food preparation with leadership of the kitchen team, oversight of all food preparation areas, and responsibility for sanitation and food standards.

Reporting to the Executive Chef of Resort Dining, the Chef de Cuisine provides leadership and management for the Pelican Landing team. The role contributes to recruiting, menu creation, training, processes, and standards for a successful opening, and may assist other food and beverage outlets as needed. The position also oversees kitchen staffing, purchasing, inventory, budgeting, food and labor costs, guest relations, employee development, and operational coordination.

Requirements

• High school diploma or GED and two years of experience in culinary, food and beverage, or a related professional area.
• Alternatively, a two-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related professional area.

Nice To Haves

• Experience in local seafood, high-volume restaurants is preferred.

Responsibilities

• Develop, design, or create new culinary applications, ideas, systems, products, and artistic contributions for the restaurant.
• Supervise restaurant kitchen operations and ensure compliance with food and beverage policies, standards, procedures, laws, and regulations.
• Maintain food preparation, handling, storage, sanitation, and temperature standards.
• Plan food quantities, plating requirements, and daily production needs; communicate production needs to key personnel.
• Assist in developing daily and seasonal menu items; prepare and cook food for regular service, special guests, and functions.
• Check the quality of raw and cooked products and determine food presentation, including decorative displays.
• Supervise, coordinate, and manage cooks and other kitchen employees, including leading shifts while personally preparing food to specifications.
• Guide, train, cross-train, coach, and develop staff; establish expectations and performance standards, provide feedback, and participate in appraisals, discipline, interviewing, and hiring.
• Set and support kitchen performance, budget, and team goals; plan and prioritize daily operations and manage to meet or exceed budget goals.
• Manage kitchen staffing levels, food and labor costs, supplies, uniforms, equipment, purchasing, receiving, and inventory.
• Follow company safety standards, communicate safety procedures, and investigate, report, and follow up on employee accidents.
• Deliver excellent customer service, address guest problems and complaints, obtain guest feedback, and support guest satisfaction and retention.
• Maintain productive relationships with employees, guests, and colleagues, and coordinate operational needs across departments.
• Plan and execute activations and events; support marketing and relationships with regular and new guests.
• Attend and participate in relevant operational meetings and contribute to continual innovation and improvement.
• Report to the Executive Chef of Resort Dining and assist other food and beverage outlets as needed.

Benefits

• Group medical, dental, vision, life, and disability benefits.
• Pre-tax flexible benefit plan for healthcare and dependent care reimbursement.
• Employee assistance program.
• Paid time off and sick time.
• 401(k) plan with company match.
• Complimentary team member meals.
• Complimentary room nights at CoralTree Hospitality-managed properties.

What This Job Offers

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