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Chef De Cuisine
The Lodge & Club
607 Ponte Vedra Boulevard
Ponte Vedra Beach, FL 32082
66 Room Resort
Managed By Gate Hospitality Group
Full-Time
What is the #1 trait of our staff members? A great attitude!
Staff at The Lodge & Club enjoy a safe and beautiful working environment, various resort privileges, and an assortment of other benefits! Service is our first standard and a Service First attitude is central in being able to assist efficiently and effectively. We are looking for exceptional candidates with a great attitude to join our staff! Team members at The Lodge & Club are enthusiastic, respectful, enjoy working hard and having fun.
You are invited to review our open positions and apply on-line. Applications are carefully reviewed and qualified candidates are forwarded to the appropriate hiring manager for consideration.
Job Summary:
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
Ensuring Culinary Standards and Responsibilities are Met for Restaurant
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Maintains food preparation handling and correct storage standards.
Recognizes superior quality products, presentations and flavor.
Plans and manages food quantities and plating requirements for the restaurant.
Communications production needs to key personnel.
Assists in developing daily and seasonal menu items for the restaurant.
Ensures compliance with all applicable laws and regulations regulations.
Follows proper handling and right temperature of all food products.
Estimates daily restaurant production needs.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Checks the quality of raw and cooked food products to ensure that standards are met.
Determines how food should be presented and creates decorative food displays.
Leading Kitchen Team
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Leads shift teams while personally preparing food items and executing requests based on required specifications.
Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serving as a role model to demonstrate appropriate behaviors.
Ensuring and maintaining the productivity level of employees.
Ensures employees are cross-trained to support successful daily operations.
Ensures employees understand expectations and parameters.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Establishing and Maintaining Restaurant Kitchen Goals
Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
Effectively investigates, reports and follows-up on employee accidents.
Knows and implements company safety standards.
Ensuring Exceptional Customer Service
Provides services that are above and beyond for customer satisfaction and retention.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Sets a positive example for guest relations.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Empowers employees to provide excellent customer service.
Handles guest problems and complaints.
Interacts with guests to obtain feedback on product quality and service levels.
Managing and Conducting Human Resource Activities
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
Manages employee progressive discipline procedures.
Participates in the employee performance appraisal process, providing feedback as needed.
Uses all available on the job training tools for employees.
Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
Compensation
Commensurate with experience
SCHEDULE
Varied schedule including weekdays, weekends, and holidays.
Benefits
Paid Vacation/Holidays/Sick
Medical Insurance
Dental Insurance
Disability Insurance
Life Insurance
Vision Insurance
Dry Cleaning/Laundry
Free Parking
Staff Cafe
401K
EQUAL OPPORTUNITY EMPLOYER
DRUG-FREE WORKPLACE
Posted June 2, 2025
22
The Lodge & Club
About Us
Echoing Old World grandeur and romance, a distinctive Mediterranean-inspired architectural character is reflected throughout The Lodge's ten seaside acres. A dramatic portico, beachside courtyard, wrought-iron lampposts, classic archways, Spanish tile roofing, ornamental turrets, awnings, trellises and balconies all combine to create the illusion of a romantic seaside European village.
Guests of this peaceful refuge, nestled atop a gentle cascade of sand dunes overlooking the blue Atlantic, appreciate the graceful service, elegant attitude and stylish comfort afforded by this premier oceanfront retreat.
66 designer rooms and suites overlooking beach and ocean
Miles of beautiful Atlantic Ocean beaches to explore
Two heated swimming pools including a kids-themed pool and waterslide
State-of-the-art gym
On-site massage services
Golf, tennis, stables and luxury spa nearby
Nursery
Two restaurants and lounges
Daily afternoon high tea
Nearby shopping
High-speed Internet access
Meeting and banquet facilities
Valet parking in private garage
Toggle navigation
Espanol Francais
Employer Login
Browse Jobs
Post a Job
Log In or Join
Search 8,636 current hospitality jobs
what
where
Chef De Cuisine
The Lodge & Club
607 Ponte Vedra Boulevard
Ponte Vedra Beach, FL 32082
66 Room Resort
Managed By Gate Hospitality Group
Full-Time
What is the #1 trait of our staff members? A great attitude!
Staff at The Lodge & Club enjoy a safe and beautiful working environment, various resort privileges, and an assortment of other benefits! Service is our first standard and a Service First attitude is central in being able to assist efficiently and effectively. We are looking for exceptional candidates with a great attitude to join our staff! Team members at The Lodge & Club are enthusiastic, respectful, enjoy working hard and having fun.
You are invited to review our open positions and apply on-line. Applications are carefully reviewed and qualified candidates are forwarded to the appropriate hiring manager for consideration.
Job Summary:
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
Ensuring Culinary Standards and Responsibilities are Met for Restaurant
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Maintains food preparation handling and correct storage standards.
Recognizes superior quality products, presentations and flavor.
Plans and manages food quantities and plating requirements for the restaurant.
Communications production needs to key personnel.
Assists in developing daily and seasonal menu items for the restaurant.
Ensures compliance with all applicable laws and regulations regulations.
Follows proper handling and right temperature of all food products.
Estimates daily restaurant production needs.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Checks the quality of raw and cooked food products to ensure that standards are met.
Determines how food should be presented and creates decorative food displays.
Leading Kitchen Team
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Leads shift teams while personally preparing food items and executing requests based on required specifications.
Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serving as a role model to demonstrate appropriate behaviors.
Ensuring and maintaining the productivity level of employees.
Ensures employees are cross-trained to support successful daily operations.
Ensures employees understand expectations and parameters.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Establishing and Maintaining Restaurant Kitchen Goals
Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
Effectively investigates, reports and follows-up on employee accidents.
Knows and implements company safety standards.
Ensuring Exceptional Customer Service
Provides services that are above and beyond for customer satisfaction and retention.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Sets a positive example for guest relations.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Empowers employees to provide excellent customer service.
Handles guest problems and complaints.
Interacts with guests to obtain feedback on product quality and service levels.
Managing and Conducting Human Resource Activities
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
Manages employee progressive discipline procedures.
Participates in the employee performance appraisal process, providing feedback as needed.
Uses all available on the job training tools for employees.
Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
Compensation
Commensurate with experience
SCHEDULE
Varied schedule including weekdays, weekends, and holidays.
Benefits
Paid Vacation/Holidays/Sick
Medical Insurance
Dental Insurance
Disability Insurance
Life Insurance
Vision Insurance
Dry Cleaning/Laundry
Free Parking
Staff Cafe
401K
EQUAL OPPORTUNITY EMPLOYER
DRUG-FREE WORKPLACE
Posted June 2, 2025
22
The Lodge & Club
About Us
Echoing Old World grandeur and romance, a distinctive Mediterranean-inspired architectural character is reflected throughout The Lodge's ten seaside acres. A dramatic portico, beachside courtyard, wrought-iron lampposts, classic archways, Spanish tile roofing, ornamental turrets, awnings, trellises and balconies all combine to create the illusion of a romantic seaside European village.
Guests of this peaceful refuge, nestled atop a gentle cascade of sand dunes overlooking the blue Atlantic, appreciate the graceful service, elegant attitude and stylish comfort afforded by this premier oceanfront retreat.
66 designer rooms and suites overlooking beach and ocean
Miles of beautiful Atlantic Ocean beaches to explore
Two heated swimming pools including a kids-themed pool and waterslide
State-of-the-art gym
On-site massage services
Golf, tennis, stables and luxury spa nearby
Nursery
Two restaurants and lounges
Daily afternoon high tea
Nearby shopping
High-speed Internet access
Meeting and banquet facilities
Valet parking in private garage
Job ID: 479914372
Originally Posted on: 6/5/2025
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