Chef de Cuisine @ Eleven Rooftop

Reunion Resort and Golf Club•Kissimmee, FL

9d•$68,000 - $72,000•Onsite

About The Position

The Chef de Cuisine is responsible for directing the culinary vision and overseeing the daily kitchen operations of Eleven Rooftop Restaurant, Reunion Resort's premier rooftop dining destination. Specializing in innovative small plates, globally inspired tapas, and elevated cuisine paired with handcrafted cocktails, the Chef de Cuisine is expected to deliver an exceptional and memorable dining experience through creativity, culinary excellence, and flawless execution. This leader will drive menu innovation, maintain the highest standards of food quality, consistency, presentation, and sanitation, and cultivate a high-performing culinary team committed to excellence. Working closely with restaurant leadership, the Chef de Cuisine will balance culinary artistry with operational efficiency, ensuring an elevated guest experience while achieving financial and business objectives.

Requirements

Culinary degree from an accredited culinary school preferred; equivalent combination of education and progressive culinary leadership experience will be considered.
Minimum of five (5) years of progressive culinary experience in upscale, fine dining, boutique hotel, luxury resort, or chef-driven restaurant concepts, including at least two (2) years in a Chef de Cuisine, Executive Sous Chef, or similar leadership role preferred.
Demonstrated experience developing innovative menus featuring contemporary cuisine, small plates, tapas, and seasonal offerings.
Strong knowledge of global culinary techniques, modern plating, flavor profiles, and current food trends.
Experience collaborating with beverage professionals to develop food and craft cocktail pairings is highly preferred.
Proven ability to lead, mentor, and develop high-performing culinary teams while fostering a positive and accountable work environment.
Strong understanding of food cost management, labor budgeting, purchasing, inventory control, and kitchen financial performance.
Comprehensive knowledge of food safety, sanitation, HACCP principles, and local, state, and federal health regulations.
ServSafe® Food Protection Manager Certification required or ability to obtain within a specified period of employment.
Excellent organizational, time management, and problem-solving skills with the ability to thrive in a fast-paced, high-volume environment.
Strong communication and interpersonal skills with the ability to collaborate effectively across departments.
Demonstrated commitment to delivering exceptional guest experiences through culinary excellence and attention to detail.
Proficient in Microsoft Office and experience using inventory, purchasing, scheduling, and restaurant management software preferred.
Ability to work a flexible schedule, including evenings, weekends, holidays, and special events based on business needs.
Must be able to stand and walk for extended periods, frequently lift up to 50 pounds, and perform the physical demands associated with a commercial kitchen environment.

Nice To Haves

Culinary degree from an accredited culinary school
At least two (2) years in a Chef de Cuisine, Executive Sous Chef, or similar leadership role
Experience collaborating with beverage professionals to develop food and craft cocktail pairings
ServSafe® Food Protection Manager Certification
Experience using inventory, purchasing, scheduling, and restaurant management software

Responsibilities

Lead the day-to-day culinary operations of Eleven Rooftop Restaurant, ensuring exceptional execution, consistency, and guest satisfaction.
Develop, execute, and continually refine innovative menus featuring contemporary small plates, tapas, seasonal specialties, and chef-driven features that complement the restaurant's craft cocktail program.
Collaborate with the General Restaurant Manager to create thoughtful food and cocktail pairings that enhance the overall guest experience.
Maintain the highest standards of food quality, taste, presentation, and portion consistency while ensuring every plate reflects the Eleven brand.
Supervise, train, mentor, coach, and develop the culinary team members, fostering a culture of accountability, teamwork, and continuous improvement.
Establish and enforce standardized recipes, preparation techniques, plating specifications, and kitchen procedures to ensure consistency across all service periods.
Oversee all food production, preparation, and service while ensuring timely execution during high-volume and peak operating periods.
Monitor food costs, labor costs, waste, and inventory levels to achieve budgeted financial objectives without compromising quality.
Manage purchasing, receiving, inventory control, and vendor relationships while ensuring product quality and cost efficiency.
Conduct regular inventory counts and implement proper product rotation and storage procedures to minimize waste and maintain freshness.
Ensure compliance with all local, state, and federal food safety regulations, sanitation standards, HACCP guidelines, and Company policies.
Maintain a clean, organized, and safe kitchen environment while promoting a culture of workplace safety.
Prepare staff schedules based on business demands while effectively managing labor productivity.
Monitor guest feedback and proactively address culinary opportunities to continuously elevate the dining experience.
Stay current with culinary trends, emerging techniques, ingredients, and industry best practices to keep Eleven at the forefront of contemporary dining.
Ensure proper maintenance and care of kitchen equipment and coordinate repairs as needed.
Maintain accurate production records, recipes, inventory documentation, and required departmental reports.
Foster a positive, collaborative, and respectful work environment that reflects Reunion Resort's culture and service standards.
Perform other duties and special projects assigned to support the overall success of Eleven Rooftop Restaurant and Reunion Resort.