Chef de Cuisine

Homma Talent•Sea Island, GA

7d•$80,000•Onsite

About The Position

The Chef de Cuisine leads all culinary operations for the River Bar. The ideal candidate is passionate about refined, ingredient-driven cuisine and possesses the creativity to develop innovative offerings that reflect evolving culinary trends while exceeding guest expectations. Equally skilled in operations and leadership, the Chef de Cuisine balances culinary artistry with strong financial and business acumen, effectively managing labor, food costs, and overall performance without compromising quality or service. As a positive and enthusiastic role model, this leader builds meaningful partnerships with Front-of-House teams, fosters a culture of anticipatory service and continuous development, and motivates others to consistently deliver flawless execution, memorable guest experiences, and the exceptional standards that define the Resort.

Requirements

Bachelor's Degree in Culinary / Hospitality Management
Current ServSafe Certification or ability to obtain upon hire
Strong knife skills and proficiency in a wide range of cooking techniques
Ability to follow standardized recipes and accurately execute cooking times, temperatures, and methods
Comfort learning and using kitchen-related software, including internal purchasing systems
Physical stamina to perform in a fast-paced kitchen environment, including prolonged standing, lifting up to 50 lbs, and working in various conditions, with or without reasonable accommodation
Ability to work a flexible schedule, including early mornings, evenings, weekends, and holidays
Strong communication skills in English, both verbal and written
Candidates must be from Mexico or Canada due to visa restrictions (TN visa requirement).

Responsibilities

Lead the daily operations of River Bar & Lounge, ensuring exceptional guest satisfaction and maintaining Forbes Five-Star service standards.
Supervise, coach, and develop front-of-house team members, fostering a culture of teamwork, accountability, and continuous improvement.
Monitor service quality, food presentation, beverage execution, and overall dining experience to ensure consistency and excellence.
Collaborate closely with the Executive Chef and Bar leadership to coordinate service flow, seasonal menu launches, and special events.
Manage labor scheduling, staffing levels, payroll, and productivity while meeting departmental financial goals.
Maintain inventory controls, oversee beverage and operating supply costs, and ensure compliance with sanitation, health, and safety regulations.
Build strong relationships with guests, proactively resolve service concerns, and create memorable dining experiences that encourage repeat visitation.