Chef de Cuisine - Captain's Table

Essential Functions

• Lead and supervise all back-of-house operations, including line cooks, prep cooks, dish staff, and banquet culinary team members.
• Maintain consistent food quality, presentation, portioning, and adherence to established recipes and brand standards.
• Collaborate with the Director of Food & Beverage on menu execution, seasonal updates, and banquet offerings.
• Manage food cost, waste control, and inventory to meet budgeted targets.
• Oversee purchasing, vendor relationships, and product quality.
• Create and manage kitchen schedules to align with business demand while controlling labor costs.
• Ensure compliance with all health department regulations, food safety standards, and company policies.
• Maintain a clean, organized, and safe kitchen environment.
• Support banquet and private dining events with proper preparation, staffing, and execution.
• Participate in hiring, onboarding, performance management, and corrective action processes in partnership with the Director of Food & Beverage and Human Resources.
• Maintain strong communication with front-of-house leadership to ensure efficient service flow and guest satisfaction.

Qualifications

• Culinary degree from an accredited institution preferred; equivalent relevant experience will be considered.
• 3–5+ years of progressive culinary leadership experience in a high-volume, full-service restaurant environment.
• Demonstrated expertise in coastal cuisine, seafood preparation, and seasonal menu development.
• Experience with menu development, food costing, and labor management.
• Previous experience supervising and developing kitchen teams in fast-paced operations.

Skills & Abilities

• Strong culinary technique
• Excellent leadership and team-building skills with the ability to coach and motivate staff.
• Strong organizational and time-management abilities, capable of handling multiple outlets simultaneously.
• Proficient in inventory systems, recipe costing, and kitchen management tools.
• Excellent communication skills, able to collaborate effectively with F&B leadership and front-of-house teams.
• Ability to work evenings, weekends, and holidays as required.
• Ability to remain calm and effective in high-pressure service environments.
• Commitment to safety, sanitation, and food quality standards.

Education

• Culinary degree from an accredited institution preferred; equivalent relevant experience will be considered.

Pay Range

70,000 - 85,000 USD per year (Courtyard by Marriott)