Chef de Cuisine

Catalina Island Company • Avalon, CA

2d • $93,000 - $98,000 • Onsite

About The Position

The Chef de Cuisine is responsible for overseeing culinary operations across multiple dining venues, ranging from California Coast Cuisine to high-volume beachside concepts. This role partners closely with the Executive Chef to ensure consistent execution, elevated guest experiences, and efficient kitchen operations while maintaining brand standards across all outlets. This position requires leadership, organizational skills, and a strong understanding of kitchen management and food safety.

Requirements

• Culinary degree or equivalent experience preferred
• 5+ years of progressive culinary leadership experience, including multi-unit or high-volume operations
• Strong understanding of multi-concept kitchen operations (banquet, à la carte, fast casual, etc.)
• Strong leadership and team development skills
• Excellent communication and organizational skills
• Previous experience in a fast-paced hospitality environment required
• Knowledge of food safety standards and regulations
• Independently organize work, set priorities, meet deadlines, and follow up on assignments.
• Demonstrate strong customer service skills and establish, maintain, and foster positive and effective working relationships.
• Use English effectively to communicate in person, over the telephone, and in writing.
• Ability to follow directions, efficiently coordinate functions with other teams to meet daily deadlines
• Motivation to contribute to the team and overall goals of the department
• California Manager Food Handler Certification completion upon hire

Nice To Haves

• Bilingual English/Spanish preferred.

Responsibilities

• Lead day-to-day kitchen operations across multiple venues, ensuring consistency in food quality, presentation, and flavor profiles
• Execute and uphold standards for diverse dining concepts
• Supervise, train, and develop culinary teams across all outlets
• Adapt culinary leadership style to support varied service models (à la carte, buffet, banquet, grab-and-go)
• Ensure seamless coordination between outlets, especially during peak service periods and special events
• Maintain concept integrity while supporting menu evolution and seasonal updates
• Manage labor, scheduling, and productivity across multiple kitchens
• Monitor food cost, waste, and inventory controls to meet financial targets
• Ensure proper ordering, receiving, and storage procedures across all venues
• Support purchasing and vendor relationships to maintain product quality and cost efficiency
• Enforce all health, safety, and sanitation standards (local, state, and company policies)
• Maintain a clean, organized, and inspection-ready kitchen environment at all times
• Ensure proper food handling, labeling, and storage practices across all outlets
• Foster a positive, professional, and accountable kitchen culture
• Coach and mentor culinary staff, building bench strength for future leadership roles
• Collaborate with front-of-house leadership to deliver exceptional and consistent guest experiences
• Step in for the Executive Chef when needed
• Other duties as assigned.

Benefits

• The Catalina Island Company offers shared housing as an option for eligible employees at a subsidized rate. Employees are responsible for paying a portion of the housing cost, typically deducted through payroll.
• Employee discounts and perks – restaurant, hotels and activities.
• Beautiful island views and a summer of adventure!

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed
• Number of Employees: 11-50 employees