JWB Chef De Cuisine (Full time)

Margaritaville Hollywood Beach•Hollywood, FL

19d•Onsite

About The Position

We are seeking a dynamic and experienced JWB Chef de Cuisine to lead our culinary team with passion, precision, and innovation. This pivotal role works closely with the Executive Chef to oversee all aspects of kitchen operations, including food preparation, production, pantry, storeroom, stewarding, and culinary personnel. The Chef de Cuisine provides hands-on leadership by supervising and developing the culinary team, fostering a collaborative, high-performing environment that consistently delivers exceptional fine dining experiences. Responsible for overseeing restaurant food production, this role ensures all dishes are prepared efficiently, meet brand standards, and exceed guest expectations for quality, consistency, and presentation. This is an exciting opportunity for a seasoned culinary professional who thrives in a fast-paced, hospitality-focused environment and is committed to maintaining the highest standards of culinary excellence while inspiring their team to succeed.

Requirements

2+ years experience in a high-end steakhouse or fine dining restaurant required
Ability to communicate effectively with guests and Team Members
Read, write, speak, and understand English
Strong understanding of food cost, labor management, and inventory controls
Ability to manage labor, expenses, and food costs effectively
Computer proficiency with restaurant management and inventory systems
Ability to lead, motivate, and develop a large culinary team in a fast-paced, high-volume environment

Nice To Haves

2+ years culinary leadership experience preferred
5+ years progressive culinary experience in upscale dining
College degree or culinary certification preferred
Food/Beverage Service Worker Permit, where applicable

Responsibilities

Planning and refining menus
Purchasing and requisitioning ingredients, supplies, and equipment
Managing inventory, storage, and distribution to ensure product quality, freshness, and cost efficiency
Controlling labor, food costs, and waste through effective inventory management, portion control, and operational oversight
Coordinating staffing and shift operations to maintain seamless kitchen performance in a fast-paced, high-volume environment
Ensuring compliance with all food safety, sanitation, and health regulations
Supervising Stewarding to ensure the cleanliness and organization of kitchen facilities and equipment
Supervising Cooks to ensure food quality, consistency, and adherence to preparation and presentation standards
Overseeing team members responsible for the inventory, storage, and distribution of food, supplies, and equipment to support efficient kitchen operations