Chef de Cuisine, Aqua Bay Bar & Grille

Villatel•Orlando, FL

42d•Onsite

About The Position

Aqua Bar & Grill is seeking a passionate, hands-on Chef de Cuisine to support the Director of Culinary and Beverage Operations, lead the kitchen team, and create culinary experiences for guests. This role involves overseeing daily operations, ensuring high-quality food, developing menus, managing inventory, maintaining safety standards, and communicating effectively with both kitchen and front-of-house staff. The ideal candidate thrives in a fast-paced environment, enjoys leading a team, and has a creative flair.

Requirements

3+ years of Sous Chef or above leadership experience
Strong skills in a high-volume bar & grill environment
Knowledge of food safety standards
A natural leader with great communication and organization skills

Nice To Haves

Experience with menu development, themed dining, or catering
SERV Safe certification

Responsibilities

Lead the kitchen crew in daily operations and supervise cooks during service.
Take the lead in the absence of the Director of Food & Beverage.
Assist with hiring, training, and developing the culinary team.
Foster a positive, high-energy, team-first environment.
Ensure all dishes meet high standards for taste, presentation, and consistency.
Maintain portion control, plating, and presentation standards.
Monitor ticket times, especially during busy periods.
Conduct line checks to ensure freshness and readiness of ingredients.
Assist in designing and executing menus, including themed menus, holiday features, and promotions.
Support seasonal menu updates, costing, recipe testing, and team training.
Assist with catering menus for private events and special occasions.
Utilize guest feedback and sales trends for menu innovation.
Manage inventory, ordering, and stock rotation (FIFO).
Monitor food usage and minimize waste.
Support food cost control and accurate inventory tracking.
Maintain high food safety and sanitation standards.
Ensure the kitchen is always inspection-ready.
Train team members on proper food handling and safety practices.
Ensure proper use and maintenance of kitchen equipment.
Report and coordinate maintenance needs.
Maintain organization and efficiency in the kitchen flow.
Act as a liaison between the kitchen and the Director of Food & Beverage.
Collaborate with front-of-house staff for seamless service.
Clearly communicate menu updates, event details, and daily needs.
Interact with guests when necessary and resolve concerns.