Chef de Cuisine

South Bend, IN, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $62,400.00 - $85,400.00

Work Schedule

Standard Hours

Day Shifts

Benefits

Health Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Professional development opportunities

Meal allowance

Job Description

Tabor Hill Winery is a distinguished winery located in the heart of Southwest Michigan that is celebrated for its exceptional wines and commitment to celebrating regional agriculture. Renowned for its picturesque vineyard views, exceptional hospitality, and vibrant culinary culture, Tabor Hill Winery seamlessly blends the art of winemaking with gourmet dining experiences. This establishment is recognized for its dedication to supporting local farmers and producers, emphasizing sustainable and seasonal ingredients that reflect the unique terroir of the Midwest. Tabor Hill Winery offers a serene atmosphere where guests can immerse themselves in the beauty of wine country while enjoying elevated culinary creations that complement their award-winning wines.

The role of the Chef de Cuisine at Tabor Hill Winery is a unique opportunity for an inspired and creative culinary leader passionate about farm-to-table cuisine and the art of fine dining. This position is ideal for a chef who embraces the values of craftsmanship, hospitality, creativity, and authenticity and wants to contribute to a dynamic culinary program deeply rooted in seasonal Midwest flavors. The Chef de Cuisine will be at the forefront of crafting an evolving menu program that highlights local produce, artisan products, and thoughtful wine pairings tailored to enhance the guest experience. This role requires close collaboration with winery and hospitality leadership to deliver exceptional dining opportunities including special events and wine dinners, ensuring each dish reflects the culinary identity and spirit of the region.

In this leadership role, the Chef de Cuisine will lead daily kitchen operations with a hands-on, service-driven approach, maintaining the highest standards of culinary excellence, consistency, and cleanliness in a fine dining environment. Fostering a positive kitchen culture, mentoring culinary team members, and maintaining organizational and financial discipline through rigorous inventory, ordering, labor, and food cost controls will be essential responsibilities. Ultimately, the Chef de Cuisine at Tabor Hill Winery will be a vital contributor to the winery’s goal of providing memorable dining experiences that celebrate the farms, vineyards, and producers of the Midwest while elevating the culinary program to new heights.

Job Requirements

Minimum 4-5 years of experience in an upscale or fine dining culinary environment
Proven experience working with seasonal, locally sourced, farm-to-table cuisine
Strong creative and menu development skills with an eye for detail and presentation
Passion for Midwest ingredients, producers, and seasonal cooking
Demonstrated leadership experience managing and developing kitchen teams
Strong organizational skills and the ability to perform in a high-expectation hospitality environment
Culinary degree preferred
Wine knowledge and pairing experience preferred

Job Qualifications

Minimum 4-5 years of experience in an upscale or fine dining culinary environment
Proven experience working with seasonal, locally sourced, farm-to-table cuisine
Strong creative and menu development skills with an eye for detail and presentation
Passion for Midwest ingredients, producers, and seasonal cooking
Demonstrated leadership experience managing and developing kitchen teams
Strong organizational skills and the ability to perform in a high-expectation hospitality environment
Wine knowledge and pairing experience are strongly preferred
Culinary degree preferred, though equivalent professional experience will be considered

Job Duties

Lead daily kitchen operations with a hands-on, service-driven leadership style
Develop and execute seasonal menus inspired by Midwest agriculture and local sourcing
Build strong relationships with regional farmers, ranchers, fisheries, and artisan producers
Maintain elevated plating, preparation, and execution standards in a fine dining environment
Train, mentor, and inspire culinary team members while fostering a positive kitchen culture
Ensure consistency, cleanliness, organization, and adherence to all food safety standards
Collaborate with winery and hospitality leadership on guest experiences, special events, wine dinners, and seasonal programming
Manage inventory, ordering, labor, and food cost controls while maintaining quality and creativity