Chef de Cuisine - Flagler Steakhouse

Flagler Steakhouse is a renowned dining establishment located within a luxury resort, specializing in delivering an exceptional culinary experience centered around expertly prepared steaks and upscale American cuisine. As part of a prestigious hospitality group, our steakhouse is committed to offering guests an inviting atmosphere combined with impeccable service and premium quality food. The restaurant caters to discerning clientele who expect not only top-tier food but also a complete dining experience that reflects the sophistication and elegance of the resort setting. Our team at Flagler Steakhouse prides itself on culinary excellence, innovation, and upholding the highest standards in food safety and guest relations. We are committed to fostering a collaborative, respectful work environment in which culinary professionals can thrive and develop their skills to the fullest potential.

The role of Chef de Cuisine at Flagler Steakhouse is a pivotal leadership position responsible for overseeing the entire kitchen operation within this luxury resort’s food and beverage outlet. This role demands a seasoned culinary professional with strong management skills to direct food preparation processes, meticulously manage food and labor costs, and uphold excellent standards in food quality and hygiene. The Chef de Cuisine will take charge of training, developing, and evaluating kitchen staff to ensure the team operates efficiently and harmoniously. A deep knowledge of meat and fish fabrication processes, as well as expertise in stock and sauce production, is essential to this position. Additionally, the role requires someone capable of fostering a positive, motivated team environment through effective coaching and communication.

Flexibility in scheduling is expected, as the restaurant operates to meet the needs of guests throughout various meal periods and special events within the resort. The Chef de Cuisine will collaborate closely with hotel management to ensure all culinary initiatives align with the resort’s overarching policies and culture. This includes maintaining a safe and compliant workspace that adheres to food safety standards such as HACCP guidelines, overseeing job assignments, requisitioning food and equipment, and actively participating in budget management to keep food and labor costs within established guidelines.

Creative input is valued within this role as the Chef de Cuisine will be responsible for designing innovative daily specials and contributing to menu planning tailored to enhance the guest experience while maintaining profitability. Effective guest relations skills are also necessary to interact positively with patrons, address feedback or concerns, and reinforce the restaurant’s reputation as a premier dining destination. This position is ideal for a culinary leader passionate about high-quality food, skilled in kitchen operations management, and committed to delivering superior guest satisfaction while nurturing a cohesive and professional culinary team.