Restaurant Chef

Kalahari Resorts & Conventions•Sandusky, OH

About The Position

At Kalahari Resorts & Conventions, we don’t just create vacations—we craft unforgettable experiences. Home to America’s Largest Indoor Waterparks, our African-inspired resorts offer world-class dining, luxurious spas, thrilling entertainment, and cutting-edge convention centers that redefine hospitality. But we’re more than a resort. As a family-owned company, our Promise is simple: Lead with Love. This means caring deeply for our guests, associates, and communities—treating people like family, giving back generously, and creating spaces where everyone feels valued. Through our partnership with charity: water, we’re also committed to bringing clean water to one million people in Africa. Restaurant Chef - Cinco Niño’s Kalahari Resorts & Conventions is seeking a Restaurant Chef – Cinco Niño’s. In this role, you will be responsible for leading the culinary operations of our popular Tex-Mex concept, Cinco Niño’s — a modern Mexican restaurant and tequila bar. You’ll also play a key role in training the team, managing ordering, and ensuring the concept delivers the best possible dining experience. As part of our leadership team, you’ll embody our Promise to Lead with Love—guiding, supporting, and inspiring associates while delivering extraordinary guest experiences. You’ll help create an exceptional guest experience by ensuring every dish is prepared with consistency, quality, and care. You’ll also support and mentor the culinary team, fostering a positive kitchen environment that drives both associate growth and excellent service.

Requirements

We require a background of five years' progressive culinary experience and three years of culinary management experience.
Basic knowledge of P&L, labor control, & food cost/recipe costing.
Culinary expertise, attention to detail, and strong leadership skills.

Responsibilities

Kitchen Management – overseeing day-to-day operations, including food preparation, cooking, and quality control, ensuring efficiency and consistency.
Cost Management and Inventory control- monitoring, labor, inventory, and managing supplies to ensure kitchen is well stocked and minimizing waste.
Maintaining high standards and sanitation practices – continuously working to improve the kitchen’s efficiency, workflow, and overall quality of food and service.