Chef de Cuisine

Chef De Cuisine The Chef de Cuisine is a culinary leader responsible for overseeing day-to-day kitchen operations and leading the culinary team at Brickmans.

This position ensures consistent food quality, presentation, safety, sanitation, and operational efficiency while creating an environment of accountability, teamwork, learning, and professional growth.

The Chef de Cuisine partners closely with Food & Beverage leadership, front-of-house management, Human Resources, and other resort departments to deliver an exceptional guest experience while achieving established food cost, labor, and operational goals.

The duties of the Chef de Cuisine include, but are not limited to, the following: Culinary & Guest Experience Ensure the highest standards of food quality, consistency, flavor, and presentation for every guest, every time.

Lead the consistent execution of approved recipes, menu items, daily specials, and culinary standards.

Participate in menu development, seasonal offerings, recipe development, and refinement of culinary concepts in partnership with Food & Beverage leadership.

Maintain current knowledge of regional and national food and beverage trends and identify opportunities to keep menus relevant and competitive.

Maintain a strong sense of urgency and organization during peak preparation and service periods.

Respond promptly and professionally to food-quality or guest concerns and implement appropriate corrective action.

Collaborate with front-of-house leadership to ensure effective communication, service execution, and a consistent guest experience.

Team Leadership & Development Lead, coach, train, and develop culinary team members in cooking techniques, food preparation, plate presentation, portion control, sanitation, safety, and established culinary standards.

Establish clear performance expectations and hold team members accountable for consistently meeting Lakehouse Resort and departmental standards.

Foster a positive, respectful, and professional kitchen culture that encourages teamwork, creativity, education, employee engagement, and professional development.

Conduct regular coaching and performance conversations and identify opportunities for individual and team development.

Partner with Human Resources and Food & Beverage leadership on recruiting, interviewing, hiring, onboarding, performance management, and, when necessary, corrective action or separation decisions.

Administer company policies, standards, and procedures consistently, promptly, and fairly.

Lead by example through professionalism, effective communication, organization, accountability, and a hands-on approach to kitchen operations.

Financial & Operational Management Manage food purchasing, receiving, storage, inventory, and product utilization to support quality standards and established financial targets.

Monitor and manage food cost, labor cost, purchasing, inventory levels, waste, and other assigned departmental financial goals.

Develop effective schedules ...