Chef De Cuisine - Dune House Hotel & Spa - Jacksonville, FL

Sage Hospitality•Atlantic Beach, FL

10d•Onsite

About The Position

Plan, manage, and lead the kitchen team in the procurement, production, preparation, and presentation of all food for the restaurant. Responsible for the creative direction, operational execution, food quality, labor and food cost control, and development of a team-oriented, professional kitchen culture. Works closely with the Executive Chef and front-of-house leadership to ensure consistency, compliance, and guest satisfaction.

Requirements

High school diploma or equivalent required.
A culinary degree or equivalent professional experience is preferred.
ServSafe Manager certification required.
Minimum three years of experience as a Sous Chef or Chef de Cuisine in a high-volume or chef-driven kitchen.
Demonstrated success in food and labor cost management, inventory control, and P&L performance.
Must meet state and federal requirements for handling food and supervising kitchens.
Proficiency in a wide range of cooking techniques (e.g., sauté, grill, roasting, butchery, sauces).
Ability to create prep lists, schedules, ordering systems, and cost analysis.
Familiarity with kitchen inventory practices and ordering systems.
Proficiency with spreadsheets and restaurant management software for labor and inventory.
Ability to communicate clearly, respectfully, and effectively with staff and leadership.
Strong leadership, training, and team development skills.
Ability to lift, push, pull, and carry up to 50 lbs. regularly.
Frequent bending, kneeling, reaching, and handling during prep and service.
Mobility — full range of mobility with ability to travel up to 300 feet regularly during the shift.
Continuous standing and walking throughout the shift, particularly during service.
Ability to hear and respond to staff and operational cues in a noisy kitchen environment.
Ability to taste and evaluate food for quality standards.
Ability to perform multiple tasks simultaneously, follow instructions, and remain organized in a high-pressure environment.

Responsibilities

Manage daily kitchen operations including prep, service, cleaning, scheduling, and compliance with food safety standards.
Develop, maintain, and refine menus with a focus on seasonality, creativity, quality, and profitability.
Oversee back-of-house financial performance: manage labor and food costs, track waste, control ordering, and conduct inventory procedures.
Train and develop Sous Chefs, Line Cooks, and Prep Cooks in culinary techniques, organization, food safety, and efficiency.
Monitor food preparation and taste dishes to ensure standards are met prior to service.
Enforce sanitation, cleanliness, and proper food handling standards at all times.
Support and model a positive, respectful, and collaborative work environment.
Collaborate with Executive Chef and FOH leadership to ensure smooth service execution and extraordinary guest experiences.
Assist with recruitment, hiring, onboarding, and performance evaluations for BOH associates.
Respond promptly and professionally to staff concerns, guest feedback, and operational needs.
Promote continuous improvement in efficiency, product quality, and service standards.
All other duties as assigned, requested or deemed necessary by management.