Chef De Cuisine

The culture at Kent Island Resort is built on our shared core VIVAMEE Virtues: JOY, HUMILITY, & MINISTRY.

• JOY means we are a true team that enjoys serving others and winning together. We take pride in a job well done.
• HUMILITY means we recognize the dignity of every guest and team member, always offering help and remaining open to learning and feedback.
• MINISTRY means our hospitality is purposeful—we deliver kindness, care, and meaningful experiences that positively impact others.

The Chef de Cuisine is responsible for the overall culinary leadership, execution, and performance of 1820
, Kent Island Resort's signature restaurant. This role ensures an exceptional dining experience through impeccable food quality, elevated presentation, operational excellence, and a culture of hospitality that reflects the resort's luxury standards.

Reporting to the Executive Chef, the Chef de Cuisine oversees all day-to-day restaurant kitchen operations, including menu execution, team development, quality assurance, inventory management, and financial performance. The Chef de Cuisine serves as the culinary leader of 1820, ensuring consistency, creativity, and excellence at every service while partnering closely with front-of-house leadership to deliver memorable guest experiences.

Success in this role requires strong culinary expertise, leadership presence, attention to detail, and a passion for creating refined dining experiences that showcase the character of the Chesapeake Bay region while embodying Vivamee's commitment to soulful service.

• Lead all culinary operations for 1820
  , ensuring excellence in food quality, consistency, presentation, and execution.
• Maintain an active presence on the line during service, setting standards and supporting the culinary team in delivering exceptional guest experiences.
• Partner with the Executive Chef on menu development, seasonal offerings, chef features, and recipe refinement.
• Drive consistent execution of all culinary standards, recipes, and plating specifications.
• Recruit, train, mentor, and develop a highly engaged culinary team.
• Foster a culture of accountability, professionalism, teamwork, and continuous improvement.
• Collaborate with restaurant leadership to ensure seamless communication between kitchen and front-of-house teams.
• Monitor guest feedback and dining trends, implementing enhancements that elevate the restaurant experience.
• Manage food costs, labor costs, inventory, purchasing, and waste control to achieve financial objectives.
• Establish and maintain relationships with local farms, fisheries, and specialty purveyors that support the restaurant's commitment to quality and seasonality.
• Oversee culinary execution for select resort events and private dining experiences while preserving the standards and integrity of the restaurant operation.
• Ensure compliance with all food safety, sanitation, health department, and HACCP standards.
• Champion Vivamee's mission to revive the soul of our guests, team members, and properties through purposeful hospitality and exceptional cuisine.

• 7-10 years of progressive culinary experience in luxury hotels, resorts, upscale restaurants, private clubs, or destination dining venues.
• Minimum of 3-5 years in a leadership role such as Sous Chef, Executive Sous Chef, or Chef de Cuisine.
• Proven success leading high-volume, chef-driven restaurant operations while maintaining exceptional quality and guest satisfaction.
• Strong background in menu execution, culinary leadership, and kitchen management.
• Experience managing food and labor costs, inventory controls, purchasing, and budgeting.
• Demonstrated ability to recruit, mentor, develop, and retain culinary talent.
• Experience working with seasonal menus, local sourcing initiatives, and elevated dining concepts preferred.
• Strong knowledge of food safety, sanitation, and HACCP standards.
• Culinary degree preferred; equivalent combination of education, training, and professional experience will be considered.
• Serv Safe Manager Certification or the ability to obtain certification upon hire.

• Lead the daily culinary operations of 1820
  , ensuring excellence in food quality, consistency, presentation, and service execution.
• Maintain a hands-on leadership presence in the kitchen, particularly during peak service periods.
• Demonstrate strong leadership, communication, and organizational skills.
• Ability to…