Chef de Cuisine

Trailborn Hotel Management • Highlands, NC

1d • Onsite

About The Position

The Chef de Cuisine is responsible for the daily culinary operations of the kitchen at Highlands Supper Club located on the grounds of Trailborn Highlands. Reporting to the Director of Food & Beverage, this role leads the back-of-house culinary team and ensures exceptional food quality, consistency, cleanliness, and execution across all food service outlets. The Chef de Cuisine is a hands-on leader who coaches and develops the kitchen team while maintaining high standards for guest satisfaction, food safety, and operational excellence.

Requirements

• Culinary degree or equivalent professional culinary experience preferred.
• Minimum 3–5 years of progressive culinary leadership experience, preferably in a hotel, resort, or high-volume restaurant environment.
• Experience leading kitchen teams in fast-paced service environments.
• Strong culinary techniques and knowledge of food preparation, presentation, and sanitation.
• Excellent leadership, communication, organizational, and problem-solving skills.
• Ability to prioritize multiple tasks while maintaining attention to detail.
• ServSafe or equivalent food safety certification required.

Responsibilities

• Lead and oversee daily kitchen operations, ensuring efficient preparation and execution of all menu offerings.
• Maintain consistent food quality, presentation, and portion standards across all meal periods and service outlets.
• Actively work the line and support the culinary team during service to ensure smooth operations and exceptional guest experiences.
• Assist with seasonal menu development, recipe execution, and specials in collaboration with the Director of Food & Beverage.
• Ensure all recipes and plating standards are followed consistently.
• Maintain clean, organized, and safe kitchen workspaces throughout each shift.
• Ensure compliance with all food safety, sanitation, and occupational safety standards.
• Supervise, train, mentor, and motivate cooks, prep cooks, and stewards.
• Lead daily lineups and communicate service expectations and priorities to the culinary team.
• Foster a positive kitchen culture built on teamwork, accountability, professionalism, and respect.
• Provide ongoing coaching and performance feedback to culinary team members.
• Assist with onboarding and training new culinary employees.
• Support scheduling needs and help ensure appropriate staffing levels for business demands.
• Assist with inventory management, receiving, product rotation, and proper storage procedures.
• Monitor product quality and minimize waste through proper handling and preparation techniques.
• Communicate purchasing needs and inventory shortages to the Director of Food & Beverage.
• Ensure kitchen equipment is properly maintained, and report repair needs promptly.
• Lead culinary execution for banquets, private events, and special functions.
• Coordinate with the Food & Beverage and Sales leadership teams to ensure timely and accurate execution of event menus.
• Accommodate dietary restrictions and special requests while maintaining quality and consistency.
• Maintain high standards of food quality, consistency, and presentation.
• Address culinary concerns quickly and professionally to ensure guest satisfaction.
• Lead by example with professionalism, urgency, and attention to detail during all services.
• Promote a culture of hospitality and continuous improvement within the culinary team.

Benefits

• Medical (with company contribution)
• Dental (with company contribution)
• Vision (with company contribution)
• Paid Time Off
• 401(k) (with company match)
• Sick Time
• Employee Dining Discounts
• Employee Marketplace Discounts

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree