Position SummaryThe
Chef de Cuisine is responsible for the overall culinary leadership, execution, and performance of
1820, Kent Island Resort's signature restaurant. This role ensures an exceptional dining experience through impeccable food quality, elevated presentation, operational excellence, and a culture of hospitality that reflects the resort's luxury standards.
Reporting to the Executive Chef, the Chef de Cuisine oversees all day-to-day restaurant kitchen operations, including menu execution, team development, quality assurance, inventory management, and financial performance. The Chef de Cuisine serves as the culinary leader of 1820, ensuring consistency, creativity, and excellence at every service while partnering closely with front-of-house leadership to deliver memorable guest experiences.
Success in this role requires strong culinary expertise, leadership presence, attention to detail, and a passion for creating refined dining experiences that showcase the character of the Chesapeake Bay region while embodying Vivamee's commitment to soulful service.
Key Responsibilities- Lead all culinary operations for 1820, ensuring excellence in food quality, consistency, presentation, and execution.
- Maintain an active presence on the line during service, setting standards and supporting the culinary team in delivering exceptional guest experiences.
- Partner with the Executive Chef on menu development, seasonal offerings, chef features, and recipe refinement.
- Drive consistent execution of all culinary standards, recipes, and plating specifications.
- Recruit, train, mentor, and develop a highly engaged culinary team.
- Foster a culture of accountability, professionalism, teamwork, and continuous improvement.
- Collaborate with restaurant leadership to ensure seamless communication between kitchen and front-of-house teams.
- Monitor guest feedback and dining trends, implementing enhancements that elevate the restaurant experience.
- Manage food costs, labor costs, inventory, purchasing, and waste control to achieve financial objectives.
- Establish and maintain relationships with local farms, fisheries, and specialty purveyors that support the restaurant's commitment to quality and seasonality.
- Oversee culinary execution for select resort events and private dining experiences while preserving the standards and integrity of the restaurant operation.
- Ensure compliance with all food safety, sanitation, health department, and HACCP standards.
- Champion Vivamee's mission to revive the soul of our guests, team members, and properties through purposeful hospitality and exceptional cuisine.
Qualifications
- 7-10 years of progressive culinary experience in luxury hotels, resorts, upscale restaurants, private clubs, or destination dining venues.
- Minimum of 3-5 years in a leadership role such as Sous Chef, Executive Sous Chef, or Chef de Cuisine.
- Proven success leading high-volume, chef-driven restaurant operations while maintaining exceptional quality and guest satisfaction.
- Strong background in menu execution, culinary leadership, and kitchen management.
- Experience managing food and labor costs, inventory controls, purchasing, and budgeting.
- Demonstrated ability to recruit, mentor, develop, and retain culinary talent.
- Experience working with seasonal menus, local sourcing initiatives, and elevated dining concepts preferred.
- Strong knowledge of food safety, sanitation, and HACCP standards.
- Culinary degree preferred; equivalent combination of education, training, and professional experience will be considered.
- ServSafe Manager Certification or the ability to obtain certification upon hire.
Requirements
- Lead the daily culinary operations of 1820, ensuring excellence in food quality, consistency, presentation, and service execution.
- Maintain a hands-on leadership presence in the kitchen, particularly during peak service periods.
- Demonstrate strong leadership, communication, and organizational skills.
- Ability to inspire, coach, and hold team members accountable to established standards.
- Strong understanding of financial performance metrics, including food cost, labor cost, inventory management, and profitability.
- Ability to thrive in a fast-paced, luxury hospitality environment while maintaining exceptional attention to detail.
- Collaborate effectively with front-of-house leadership to deliver seamless guest experiences.
- Maintain professionalism and composure under pressure.
- Flexible schedule, including evenings, weekends, holidays, and special events.
- Commitment to upholding Vivamee's Virtues of Joy, Humility, and Ministry through leadership and service.
Knowledge, Skills & Abilities
- Advanced culinary techniques and food production knowledge.
- Strong understanding of contemporary dining trends and guest expectations.
- Exceptional palate, plating, and presentation skills.
- Proficiency with recipe development, recipe costing, and menu analysis.
- Ability to analyze operational reports and make sound business decisions.
- Knowledge of Microsoft Office and restaurant management systems.
- Strong interpersonal skills with the ability to communicate effectively with guests, vendors, and team members at all levels.
- Ability to prioritize multiple responsibilities while maintaining high standards of execution.
- Passion for hospitality, team development, and creating memorable dining experiences.
Compensation & Benefits- Starting pay: $85,000 - $93,000
- Paid time off
- Medical, Dental, Vision, & 401(k)
- Employee discounts on dining and merchandise
- Discounted golf at local VIVAMEE owned Golf Course
- Opportunities for growth within Vivamee Hospitality
DisclaimerThis job description is not intended to be all-inclusive. Management reserves the right to modify duties or assign additional responsibilities based on business needs.
