Luxury Coastal Dining- Chef De Cuisine

Join an Award-Winning Company!

Be part of the next exciting chapter at Ponte Vedra Inn & Club as we introduce High Tides, our newest restaurant concept and a centerpiece of our resort transformation. We are seeking an innovative, passionate, and hands-on Chef de Cuisine to lead the culinary team and help create an exceptional dining experience for our members and guests.

This is a unique opportunity to build and shape a new restaurant from the ground up while working alongside a talented culinary team dedicated to excellence. As Chef de Cuisine, you will oversee daily kitchen operations, mentor and develop culinary colleagues, drive menu execution, maintain financial performance, and ensure every dish reflects the luxury standards synonymous with Ponte Vedra Inn & Club.

If you are a culinary leader who thrives in a fast-paced luxury environment, enjoys developing talent, and is passionate about delivering unforgettable dining experiences, we invite you to join our team.

JOB SUMMARY

The Chef de Cuisine is responsible for the overall culinary leadership, execution, and daily operations of High Tides, the newest restaurant concept at Ponte Vedra Inn & Club. Reporting to the Executive Chef, this position oversees all aspects of kitchen operations, including food quality, menu execution, team development, sanitation, purchasing, inventory control, labor management, and financial performance.

The Chef de Cuisine is responsible for creating exceptional dining experiences by ensuring every dish reflects the highest standards of quality, consistency, presentation, and flavor. This role serves as the day-to-day culinary leader of High Tides, fostering a culture of excellence, innovation, teamwork, and accountability while supporting the vision of establishing High Tides as one of Northeast Florida's premier dining destinations.

TRAINING & EXPERIENCE

Minimum five (5) years of progressive culinary leadership experience in a luxury hotel, resort, private club, or upscale restaurant environment, including at least three (3) years in a Sous Chef, Executive Sous Chef, or Chef de Cuisine role. Experience leading high-volume dining operations, menu development, team leadership, purchasing, inventory control, and financial management required. Fine dining, seafood, coastal cuisine, and luxury hospitality experience preferred. Certified Food Protection Manager certification required or must obtain within established timeframe.

JOB KNOWLEDGE

Comprehensive knowledge of culinary operations, menu development, food production, banquet operations, food safety and sanitation standards, labor management, purchasing, inventory control, food costing, scheduling, and financial performance. Strong understanding of luxury hospitality service standards, contemporary culinary trends, seafood preparation, coastal cuisine, and kitchen leadership. Knowledge of local, state, and federal food safety regulations and all kitchen equipment and safety procedures.

DUTIES AND FUNCTIONS

1. Lead the daily culinary operations of High Tides, ensuring exceptional food quality, consistency, and presentation.
2. Collaborate with the Executive Chef on menu development, seasonal offerings, culinary innovation, and special events.
3. Oversee all kitchen colleagues, including hiring, onboarding, training, coaching, development, and performance management.
4. Ensure all food is prepared and presented according to established recipes, specifications, and luxury hospitality standards.
5. Manage labor scheduling and staffing levels to maximize efficiency while maintaining service excellence.
6. Monitor and control food cost, labor cost, waste, and inventory levels to achieve financial goals.
7. Oversee purchasing and receiving of all food products and ensure proper storage, rotation, and inventory controls.
8. Maintain the highest standards of sanitation, cleanliness, and food safety throughout all kitchen operations.
9. Ensure compliance with all local, state, and federal health regulations.
10. Conduct daily line checks and quality inspections to ensure consistency and operational readiness.
11. Serve as the culinary leader during service periods and actively participate in production as needed.
12. Partner closely with restaurant leadership to ensure seamless communication and exceptional member and guest experiences.
13. Communicate menu changes, specials, allergens, and product availability to service teams.
14. Develop and mentor culinary colleagues to support succession planning and career growth.
15. Assist with creating and implementing standard operating procedures, recipes, and training materials.
16. Maintain accountability for kitchen equipment, inventory, products, and physical assets.
17. Oversee banquet and special event culinary execution as assigned.
18. Ensure proper opening and closing procedures are completed daily.
19. Support Forbes Five-Star and AAA Five-Diamond standards through culinary excellence and attention to detail.
20. Execute responsibilities common to all leaders in minimizing costs while safeguarding the assets and reputation of Ponte Vedra Inn & Club.
21. Function as the culinary leader in the absence of the Executive Chef.
22. Perform any additional duties as assigned by the Executive Chef.

Benefits

• Vacation/Holiday/Sick Pay
• 401K
• Medical/Dental/Vision/Short Term Disability/Long Term Disability/Life Insurance
• Free Parking
• Employee Café
• Dry Cleaning

The Ponte Vedra Inn & Club is an Equal Opportunity Employer and a Drug-Free Workplace. We provide equal opportunity without regard to race, color, national origin, religion, sex, age, marital status, or disability.