Chef de Cuisine

Sorrel River Ranch•West Palm Beach, FL

2d•Onsite

About The Position

The MayaBay Chef de Cuisine is the day-to-day culinary leader for MayaBay, responsible for the quality, consistency, execution, and ongoing development of the restaurant's food program. This is a hands-on role for a chef with a strong foundation in Thai and Japanese cuisine who can protect an established culinary identity while bringing energy, creativity, and disciplined execution to its evolution. MayaBay operates within BIBA's single kitchen and shared culinary team. The CDC owns MayaBay's culinary identity: its menu, recipes, specifications, presentation, execution, concept integrity, local documentation, and relationship with the Global MayaBay team. The Executive Chef owns cross-outlet operations: shared labor, kitchen-wide priorities, purchasing, equipment, property food cost, and final decisions on shared resources. The Executive Sous Chef is a peer to the CDC and leads deployment of the shared culinary team across the kitchen.

Requirements

5–8 years of professional culinary experience, including previous Chef de Cuisine, Sous Chef, or comparable leadership experience.
Strong background in high-end, fine dining, high-touch environments.
Culinary degree or recognized professional training preferred.
Food safety certification required.
Fluent verbal and written English; French a plus.

Nice To Haves

Pre-opening experience preferred.
Thai and/or Japanese culinary experience is strongly preferred.

Responsibilities

Lead MayaBay's culinary execution across all services and dayparts, maintaining the quality, consistency, presentation, and integrity of its menu and signature dishes.
Oversee preparation, recipes, specifications, mise en place, service, and plating so every dish reflects MayaBay standards.
Work with the Executive Chef and Global MayaBay team on menu development, seasonal updates, tastings, training, and culinary initiatives.
Evolve the MayaBay offering while staying true to the brand and responsive to the West Palm Beach market.
Flag the operational impact of menu decisions in advance where they affect shared preparation, equipment, labor, or kitchen priorities.
Serve as the local culinary partner to the Global MayaBay team, under the direction of the Executive Chef, maintaining alignment with brand standards and protocols while supporting visiting chefs and initiatives.
Own MayaBay's local recipe specifications, station guides, and training materials, and communicate local market and operational feedback to the Executive Chef and Global MayaBay team.
Direct MayaBay's food and execution during service, working with the Executive Sous Chef to deploy the shared culinary team effectively.
Work with the Executive Chef and Executive Sous Chef on MayaBay's staffing, preparation, service flow, and daily operational needs.
Advocate for MayaBay's standards and needs within culinary leadership decisions while supporting the priorities of the broader BIBA operation, and support other outlets when business levels, staffing, or special events require.
Lead through service with a calm, visible presence and help build a culture of accountability, pride, professionalism, and respect across the shared culinary team.
Define MayaBay's product and ingredient standards with the Executive Chef and Purchasing team, and protect those specifications through the shared purchasing process.
Maintain high standards for product quality, freshness, storage, handling, waste, and utilization.
Ensure impeccable cleanliness, organization, food safety, sanitation, and regulatory compliance throughout the kitchen.
Support the food cost and labor productivity goals established by the Executive Chef.
Partner with the front-of-house team to maintain a consistently high level of culinary execution and respond thoughtfully to guest feedback and special requests.
Support Chef's Table experiences, private dinners, visiting chefs, and culinary activations at MayaBay.