What are the responsibilities and job description for the Chef De Cuisine position at Sage Hospitality Group?
Along the quiet sands of Atlantic Beach, where the tide has whispered its secrets for generations, the story of One Ocean Resort & Spa began in the early 1970s as the humble Sea Turtle Inn, a seaside refuge for travelers chasing salt air and sunrise. Over time, the little inn grew into something grander, shaped by the rhythm of the waves and the changing dreams of coastal hospitality. In the mid-2000s, it was lovingly reborn as One Ocean, trading simplicity for polished elegance while keeping its soul rooted in the shore, and soon became a jewel of Northeast Florida, known for oceanfront luxury, glowing sunsets, and moments that linger long after checkout. Now, as the surf writes yet another line in its story, One Ocean is entering a new era, transforming into The Dune House at Atlantic Beach, a lifestyle luxury property designed to capture the spirit of modern coastal living, where relaxed elegance meets curated experience. This next evolution honors the past while inviting a new generation of guests to leave their footprints in the sand and carry forward a legacy shaped by wind, water, and timeless hospitality.
Plan, manage, and lead the kitchen team in the procurement, production, preparation, and presentation of all food for the restaurant. Responsible for the creative direction, operational execution, food quality, labor and food cost control, and development of a team-oriented, professional kitchen culture. Works closely with the Executive Chef and front-of-house leadership to ensure consistency, compliance, and guest satisfaction.
At Sage, we pride ourselves on the behaviors that build our culture and help associates perform in their positions. We value integrity, performance, team spirit, growth, delivering extraordinary guest experiences, and engaging in our communities. We have also outlined specific competencies that contribute to success at Sage. Please review our competency models to understand the behaviors expected of different levels in the organization (you may find these models in our learning management system).
Education/Formal Training
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Plan, manage, and lead the kitchen team in the procurement, production, preparation, and presentation of all food for the restaurant. Responsible for the creative direction, operational execution, food quality, labor and food cost control, and development of a team-oriented, professional kitchen culture. Works closely with the Executive Chef and front-of-house leadership to ensure consistency, compliance, and guest satisfaction.
- Manage daily kitchen operations including prep, service, cleaning, scheduling, and compliance with food safety standards.
- Develop, maintain, and refine menus with a focus on seasonality, creativity, quality, and profitability.
- Oversee back-of-house financial performance manage labor and food costs, track waste, control ordering, and conduct inventory procedures.
- Train and develop Sous Chefs, Line Cooks, and Prep Cooks in culinary techniques, organization, food safety, and efficiency.
- Monitor food preparation and taste dishes to ensure standards are met prior to service.
- Enforce sanitation, cleanliness, and proper food handling standards at all times.
- Support and model a positive, respectful, and collaborative work environment.
- Collaborate with Executive Chef and FOH leadership to ensure smooth service execution and extraordinary guest experiences.
- Assist with recruitment, hiring, onboarding, and performance evaluations for BOH associates.
- Respond promptly and professionally to staff concerns, guest feedback, and operational needs.
- Promote continuous improvement in efficiency, product quality, and service standards.
- All other duties as assigned, requested or deemed necessary by management.
- 5 - 50 associates (varies by property, outlet size, and season)
At Sage, we pride ourselves on the behaviors that build our culture and help associates perform in their positions. We value integrity, performance, team spirit, growth, delivering extraordinary guest experiences, and engaging in our communities. We have also outlined specific competencies that contribute to success at Sage. Please review our competency models to understand the behaviors expected of different levels in the organization (you may find these models in our learning management system).
Education/Formal Training
- High school diploma or equivalent required.
- A culinary degree or equivalent professional experience is preferred.
- ServSafe Manager certification required.
- Minimum three years of experience as a Sous Chef or Chef de Cuisine in a high-volume or chef-driven kitchen.
- Demonstrated success in food and labor cost management, inventory control, and P&L performance.
- Must meet state and federal requirements for handling food and supervising kitchens.
- Proficiency in a wide range of cooking techniques (e.g., sauté, grill, roasting, butchery, sauces).
- Ability to create prep lists, schedules, ordering systems, and cost analysis.
- Familiarity with kitchen inventory practices and ordering systems.
- Proficiency with spreadsheets and restaurant management software for labor and inventory.
- Ability to communicate clearly, respectfully, and effectively with staff and leadership.
- Strong leadership, training, and team development skills.
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Ability to lift, push, pull, and carry up to 50 lbs. regularly.
- Frequent bending, kneeling, reaching, and handling during prep and service.
- Mobility — full range of mobility with ability to travel up to 300 feet regularly during the shift.
- Continuous standing and walking throughout the shift, particularly during service.
- Ability to hear and respond to staff and operational cues in a noisy kitchen environment.
- Ability to taste and evaluate food for quality standards.
- Ability to perform multiple tasks simultaneously, follow instructions, and remain organized in a high-pressure environment.
- Physically strenuous — prolonged standing, walking, lifting, and carrying throughout the shift. Exposure to high heat from kitchen equipment and cold from refrigeration/freezer units.