Chef

Job Title: Chef de Cuisine

Location: Big Sur, CA

Salary: $85,000 - $90,000

Skills: Fine Dining Leadership, Menu Development, Culinary Operations Management, Team Development & Training, Food Cost & Inventory Control

About Company / Opportunity:

This luxury oceanfront resort in Big Sur, California, is recognized as one of North America's premier hospitality destinations. Known for its exceptional service, world-class dining, wellness offerings, and breathtaking coastal setting, the property delivers highly personalized guest experiences focused on relaxation, sustainability, and connection to nature. The organization fosters a culture of excellence, teamwork, and continuous development while maintaining the highest standards of luxury hospitality.

The Chef de Cuisine serves as the second-in-command of the culinary operation, partnering closely with the Executive Chef to lead all kitchen functions for a premier fine dining restaurant. This role is responsible for menu development, daily operations, team leadership, food quality standards, training, labor management, inventory control, and ensuring an exceptional guest dining experience. The Chef de Cuisine assumes leadership of the kitchen in the Executive Chef's absence and plays a key role in maintaining the restaurant's reputation for culinary excellence.

Responsibilities:

• Lead Daily Kitchen Operations
  Oversee all food production for breakfast, lunch, dinner, room service, employee meals, and special events while maintaining exceptional quality and consistency.
• Drive Menu Development & Culinary Innovation
  Create, test, and implement seasonal menu items, daily menu changes, tasting menus, amuse-bouches, and food pairings in collaboration with the Executive Chef.
• Manage and Develop Culinary Team
  Train, mentor, schedule, coach, evaluate, and support kitchen staff to maintain high performance, productivity, and morale.
• Maintain Culinary Standards & Guest Experience
  Ensure all dishes meet presentation, flavor, and service standards while responding professionally to guest needs and special requests.
• Oversee Inventory, Ordering & Cost Control
  Manage pars, purchasing, vendor relationships, inventory levels, storage organization, and waste reduction initiatives.
• Ensure Food Safety & Sanitation Compliance
  Enforce food safety standards, sanitation procedures, workplace safety practices, and regulatory compliance throughout the kitchen.
• Coordinate Garden-to-Table Production
  Collaborate with garden staff on planting schedules, harvest planning, and ingredient utilization to support seasonal menu offerings.
• Document Recipes & Operating Procedures
  Maintain accurate recipe databases, production procedures, menu updates, and culinary documentation.
• Manage Labor & Administrative Functions
  Approve timekeeping, support payroll processes, maintain staffing schedules, and complete required personnel documentation.
• Act as Executive Chef in Their Absence
  Assume full leadership responsibility for the culinary operation, ensuring seamless execution and operational continuity.
  

Must-Have Skills:

1. Fine Dining Culinary Leadership
   Proven experience leading kitchen operations in upscale, luxury, tasting-menu, or fine dining environments.
2. Menu Development & Culinary Creativity
   Strong ability to create, execute, and continuously evolve seasonal menus, specialty dishes, and guest dining experiences.
3. Kitchen Team Management & Staff Development
   Demonstrated success training, coaching, scheduling, and developing culinary teams while maintaining high standards of performance and execution.

Nice to Have Skills:

1. Luxury Resort or Boutique Hospitality Experience
   Experience working in high-end resorts, destination properties, Relais & Châteaux, Forbes-rated, or Michelin-recognized environments.
2. Farm-to-Table & Sustainable Sourcing Expertise
   Background utilizing seasonal ingredients, working with on-site gardens, local purveyors, and ingredient-driven menu development.
3. Wine Pairing & Tasting Menu Experience
   Knowledge of multi-course tasting menus, chef's tasting experiences, and collaboration with beverage teams on food and wine pairings.