What are the responsibilities and job description for the Chef De Cuisine position at Under Canvas Inc.?
Company Description Under Canvas® is a leader in upscale outdoor hospitality, offering glamping experiences at 13 locations near major U.S. national parks and outdoor destinations. The brand creates immersive outdoor escapes that blend the adventure of nature with the comfort of elevated accommodations. As the world’s first DarkSky-certified resorts, Under Canvas provides guests with exceptional stargazing and a deeper connection to the natural environment. With sites from Yosemite and the Grand Canyon to the Great Smoky Mountains and Acadia, the company brings guests to some of the country’s most breathtaking landscapes. Candidates can learn more about the brand, locations, and news at undercanvas.com and undercanvas.com/press.
Role Description This full-time, on-site Chef De Cuisine role is based in Sevierville, TN. The Chef De Cuisine oversees all kitchen operations, including menu execution, food preparation, and service standards, to deliver high-quality, consistent dining experiences aligned with the Under Canvas brand. Daily responsibilities include supervising and scheduling kitchen staff, coordinating prep and line work, monitoring inventory and ordering supplies, and ensuring adherence to food safety and hygiene standards. The role involves collaborating with leadership to refine menus, manage food cost and waste, and support special events or high-volume service periods. The Chef De Cuisine also trains and mentors team members, maintains a clean and organized kitchen, and supports positive guest interactions through timely, well-presented meals.
Qualifications
Role Description This full-time, on-site Chef De Cuisine role is based in Sevierville, TN. The Chef De Cuisine oversees all kitchen operations, including menu execution, food preparation, and service standards, to deliver high-quality, consistent dining experiences aligned with the Under Canvas brand. Daily responsibilities include supervising and scheduling kitchen staff, coordinating prep and line work, monitoring inventory and ordering supplies, and ensuring adherence to food safety and hygiene standards. The role involves collaborating with leadership to refine menus, manage food cost and waste, and support special events or high-volume service periods. The Chef De Cuisine also trains and mentors team members, maintains a clean and organized kitchen, and supports positive guest interactions through timely, well-presented meals.
Qualifications
- Strong culinary abilities in Food Preparation and Cooking, with experience managing a high-volume or resort-style kitchen.
- Thorough knowledge of food safety, sanitation, and Hygiene practices, with a commitment to maintaining a safe and compliant kitchen environment.
- Effective Communication skills to coordinate with kitchen and front-of-house teams, and to provide clear direction and feedback.
- Customer Service mindset focused on delivering high-quality dining experiences that support guest satisfaction and brand standards.
- Proven leadership experience supervising kitchen staff, including training, scheduling, and performance management.
- Ability to work on-site in Sevierville, TN, including evenings, weekends, and holidays as needed for hospitality operations.
- Experience in outdoor, resort, or boutique hospitality settings is beneficial.
- Culinary degree or equivalent professional experience strongly preferred.