Chef de Cuisine

Kiawah River is a new waterfront community, located on Johns Island, that embraces the Lowcountry sea islands life and is centered on outdoor pursuits with 20 miles of shoreline and 2,000 acres of picturesque land, including multiple working farms, a goat dairy and a Community Support Agriculture (CSA) program. The community vision is to combine residential, retail and hospitality offerings with custom and semi-custom homes featuring high-quality coastal architecture. We are located right off of Betsy Kerrison Parkway, near the River Road intersection and 2.5 miles before you reach the Kiawah-Seabrook roundabout. The commute includes a relaxing and scenic drive past farmland, wildflowers, mossy oaks, and some of our favorite “residents”, the Kiawah River Farm's cows, goats, pigs, donkeys, and chickens.

The Spring House is a key amenity in the Kiawah River community and features two pools, an outdoor spa, pool bar, dining room, event space, and a state-of-the-art fitness facility with locker rooms and saunas— all overlooking the scenic Kiawah River.

The Chef de Cuisine is responsible for overseeing all culinary operations, ensuring the highest quality of food preparation and service, and creating a memorable dining experience for the community's rapidly growing resident population, their guests, renters, and hotel guests. This role requires a dynamic leader with a passion for food, creativity in menu development, and exceptional management skills to drive the kitchen team to success. The Chef de Cuisine will collaborate with the management team to enhance the Spring House's culinary offerings, manage food costs, and uphold health and safety standards.

Responsibilities of the Chef de Cuisine

• Oversee and participate in day-to-day kitchen operations, including food preparation, cooking, and presentation.
• Design and create seasonal, innovative, and member-pleasing menus.
• Ensure a variety of offerings, including special dietary needs and themed events.
• Ensure consistent quality, portion control, and timely execution of all dishes.
• Monitor food and labor costs, ensuring efficient use of resources and minimizing waste.
• Create and manage the kitchen budget, aligning with financial goals set by Spring House management.
• Manage inventory, POS system, and sourcing of ingredients, maintaining strong relationships with vendors.
• Collaborate with Spring House management on hiring, training, and supervising employees to ensure that the team delivers excellent service.
• Collaborate with Spring House management all scheduling requirements, performance reviews, and hiring decisions for kitchen staff.
• Conduct regular training for staff on new techniques, safety procedures, and menu updates.
• Lead, mentor, and develop the culinary team, fostering a positive and efficient work environment.
• Collaborate with Spring House management and events team to design menus and manage culinary execution for all special events.
• Maintain a visible presence during service hours and key events to ensure guest satisfaction.
• Engage with members and guests to gather feedback and build strong relationships.
• Implement and monitor procedures to reduce food safety risks and ensure proper food storage.
• Maintain cleanliness and organization in all kitchen areas.
• Ensure that all kitchen activities comply with health, safety, alcohol and sanitation regulations.
• Attend and participate in leadership and departmental meetings.
• Maintain a positive can-do attitude for the team and a willingness to step in to assist at peak times or when short-staffed.
• Collaborate with Spring House management to develop essential procedures that ensure consistency, efficiency and quality across all operations: staff scheduling, POS system use, food safety and hygiene, customer service, inventory management, event management, gratuity, pay management, emergency procedures, etc.

Qualifications of the Chef de Cuisine

• Proven experience as a Chef de Cuisine or in a similar leadership role, preferably in a high-end dining or private club setting.
• Culinary degree or equivalent certification from an accredited institution, preferred.
• Extensive knowledge of food preparation, kitchen management, and menu planning.
• Thorough understanding of food safety regulations and best practices.
• Strong leadership, communication, and interpersonal skills.
• Financial acumen with experience in budgeting and cost control.
• Ability to work under pressure and manage multiple tasks simultaneously.
• Event management experience in coordinating vendors and executing an event from start to finish.
• Must have a keen eye for detail and a passion for delivering top-notch culinary experiences.

Physical Requirements of the Chef de Cuisine

• Ability to stand for long periods and lift up to 50 pounds.
• Flexible schedule, including availability for weekends, holidays, and special events.