Chef de Cuisine

CHEF DE CUISINE JOB OVERVIEW

The Chef de Cuisine is the Department Head responsible for all culinary operations within the Tiller resort signature restaurant, serving breakfast, lunch, and dinner, as well as In-Room Dining and The Terrace, a seasonal alfresco restaurant. This role reports directly to the Resort Executive Chef and is accountable for delivering exceptional culinary quality, financial performance, team development, and operational excellence.

The Chef de Cuisine sets the culinary tone—driving consistency, creativity, and a sense of place through well‑executed menus and disciplined leadership. This position leads the culinary team with precision, clear communication, and a forward‑thinking approach that supports both the resort’s standards and the expectations of a global guest base.

The Chef de Cuisine has a culinary leadership team of an Executive Sous Chef along with Two (2) sous chefs, culinary & stewarding leads. The CDC works very closely with the Tiller front of house leadership team for synergy, consistency and ensuring the guest experience.

• Department Leadership
  Acts as the leader of the signature restaurant culinary department. Oversees daily operations, establishes standards, and partners with the Resort Executive Chef to execute the property’s culinary vision.
• Team Development & Training
  Provides strong, structured training and development for an international culinary team. Demonstrates excellent communication, hands‑on instruction, and coaching that supports consistent execution, growth, and retention.
• Operational Oversight
  Manages all culinary functions for three meal periods, In‑Room Dining, and the seasonal alfresco outlet. Ensures efficient production, consistent quality, accurate pacing, and smooth service collaboration with FOH partners. Works very closely in a role of inclusion for all operations F+B outlets for product support and staff sharing for operational awareness and efficiencies.
• Menu Development & Culinary Identity
  Creates distinctive, seasonal, place‑driven menus. Oversees recipe development, plating guides, and quality benchmarks that reflect a luxury coastal experience paired with the Tillers branding structure.
• Recipe Management, Controls & Systems
  Upholds craftable/recipe accuracy, portion controls, inventory procedures, and production systems. Ensures the team adheres to all culinary standards and operational SOPs. Through this system also this role is responsible for daily requisitions, monthly inventories, transfers and waste sheets for accountability.
• Financial Accountability
  Responsible for delivering budgeted food cost, labor cost, and departmental expenses.
  Leads ordering, inventory, assists in vendor relationships, and labor deployment to support margin expectations while protecting product excellence.
• Communication & Service Coordination
  Maintains strong communication with FOH leaders, conducting daily line‑ups, menu briefings, and post‑service evaluations. Supports seamless guest experiences across all touchpoints.
• Food Safety & Sanitation
  Ensures full compliance with food safety practices, health codes, internal audits, and high sanitation standards across all kitchens and prep areas. Must be Serve Safe management certified.
• Quality Assurance
  Executes line checks, tastings, and real‑time corrections to guarantee consistency and signature‑level presentation at every service. Plays an integral role in our third‑party quality shops and ratings for adherence, correction and celebrations.

• Experience
  Five (5) years of progressive culinary experience with at least three (3) years in a leadership role—Sous Chef (of larger luxury property), Chef de Cuisine, or equivalent—in a high‑volume or luxury environment.
• Financial Acumen
  Demonstrated ability to manage food cost, labor cost, inventory systems, ordering, vendor relations, and departmental budgeting.
• Leadership & Training Ability
  Proven success leading diverse, international teams. Strong coaching, communication, and developmental skills required.
• Technical Skills
  Solid mastery of classical and contemporary culinary techniques, menu engineering, production systems, and quality…