Chef de Cuisine

Port St Lucie, FL, USA|Onsite

Job Overview

Compensation

Salary

Range $61,300.00 - $83,800.00

Benefits

Medical

Dental

Vision

401k

Paid Time Off

Paid holidays

Employee Meals

Referral Incentives

recognition programs

Professional Development

Upward mobility opportunities

work-family culture

Job Description

Discovery Land Company is a distinguished U.S.-based real estate developer and operator known for its exclusive private residential club communities and resorts. With an illustrious portfolio spanning domestically and internationally, Discovery Land Company focuses on creating unique and extraordinary living environments that combine luxury and lifestyle in some of the world's most breathtaking locations. Their mission emphasizes providing individuals and families with unparalleled freedom, security, and resources to nurture their personal growth, leisure, and community connection. Members of their communities enjoy an array of world-class amenities including Tom Fazio-designed golf courses, wellness centers, equestrian facilities, ocean adventures, and exceptional dining venues. Discovery Land Company is renowned for its commitment to excellence in service, quality, and creating a memorable, immersive experience for its members and guests.

Atlantic Fields is one of Discovery Land Company's premier locations, situated just outside of Hobe Sound, Florida. This exclusive community exudes an 'Old Florida' charm paired with a relaxed, sophisticated ambiance. Spanning 1,500 acres, Atlantic Fields offers its members a harmonious blend of historic heritage and modern luxury. The property boasts an intimate community setting with access to elite recreational activities including golf, equestrian pursuits, ocean adventures, wellness amenities, and fine dining experiences.

The Chef de Cuisine role at Atlantic Fields is a crucial leadership position within the Culinary Department, responsible for supervising and managing all food preparation and kitchen operations at one of the resort's restaurant outlets. The role demands a culinary leader who can deliver exceptional customer service to members and guests while upholding the highest culinary standards. This position plays an integral part in crafting the distinctive Discovery Land Company hospitality experience, not only through superior food offerings but also via fostering an engaging and professional kitchen environment.

The Chef de Cuisine will organize kitchen operations efficiently, delegate responsibilities to Sous Chefs, and mentor staff, promoting their professional development and leadership skills. Working closely with the Executive Chefs, the Chef de Cuisine participates in menu development and periodically revises offerings to keep the culinary experience fresh and innovative. Managing ingredient usage effectively to minimize waste, overseeing food purchasing and quality control, and ensuring adherence to stringent hygiene, sanitation, and safety standards are core aspects of the role.

A strong emphasis is placed on compliance with company policies relating to kitchen safety, staff grooming, and food handling protocols. The Chef de Cuisine will collaborate with the Executive Sous Chef to resolve guest complaints swiftly and enhance overall satisfaction. Leadership by example, especially in high-pressure situations, effective communication, and maintaining impeccable standards in both food presentation and taste are vital. Additionally, the role involves close cooperation with the Executive Steward to uphold cleanliness and organization in the kitchen environment.

This position requires someone capable of planning food preparation based on expected business volume and managing daily kitchen workflow strategically. Flexibility in working hours, including evenings, weekends, and holidays, is required to meet the dynamic needs of the club and its operations.

Joining Discovery Land Company and Atlantic Fields as the Chef de Cuisine offers the chance to be part of an esteemed hospitality brand known for quality, innovation, and an unmatched commitment to guest experience. This role is ideal for seasoned culinary professionals passionate about leadership, creativity, and excellence in a premier resort setting.

Job Requirements

Must be able to work flexible work hours/schedule including evenings, weekends, and holidays
Shift greater than eight (8) hours in length may be required due to business demands
Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members
Ability to work in a team environment
Ability to stay calm and focused during the busiest of times
Ability to read, write, speak, and understand English
additional languages preferred
Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds
Flexibility and ability to pivot to new projects and a desire to work in a fast-paced environment

Job Qualifications

Culinary degree or pedigree
At least ten (10) years of culinary experience in large world class resort, hotels and clubs, with experience in different cuisines
Prior culinary leadership experience in a at high end restaurant, resort, or private club preferred
Has complete knowledge and understanding of all cookery techniques and processes
Has thorough knowledge of all food products - local and imported
Experience sourcing local ingredients and creating menu items based upon seasonal ingredients
Thorough understanding of all occupational health and safety issues
Knowledge of F&B operational requirements

Job Duties

Organize the kitchen and preparations in an efficient manner to manage the daily restaurant business
Delegate and motivate Sous Chefs in their work and development for leadership
Take an active part in the development of new food items for all food service areas
Prepare the menus with the Executive Chefs with periodic revisions
Plan the use of ingredients to minimize leftovers and to reuse in the best productive manner
Ensure that all purchases are processed through proper procedures, and that food stock is ordered appropriately to food levels, checking deliveries and ingredient quality
Ensure a high standard of hygiene and sanitation as outlined in the Company Health & Safety Policy
Ensure that all company policy is adhered to in the kitchen including personal grooming and hygiene, staff tasting etc
Ensure that the storage and the handling of food meets the company and statutory health and safety requirements
Work with the Executive Sous Chef to identify how complaints can be resolved and minimize
Ensure that all equipment is properly handled and maintained by his staff
Ensure an effective training and development plan is in place in the kitchen to ensure staff understands the importance of recipe specification, portion control and recording wastage so they are able to achieve food margin and food safety standards
Lead by example, setting standards and pace and using effective communication to drive the business in peak times
To ensure the items prepared are always of the highest quality possible, both in presentation and taste
To work very closely with the Executive Steward in keeping the kitchens clean and orderly
To determine on the basis of expected volume of business, quantity of food to be prepared
Other duties as assigned