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Open nowPosted 23 days ago

Chef de Cuisine | Nonna Mia

ohmc1,000 open roles

Where
Omni Amelia Island, 39 Beach Lagoon Rd, Amelia Island, Florida, United States of America
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Your applicationOpen nowChef de Cuisine | Nonna Miaohmc · Omni Amelia Island, 39 Beach Lagoon Rd, Amelia Island, Florida, United States of America

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The clock on this job

Early applications get read.

7.8% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 1.7%1 day
  2. 3.5%3 days
  3. 7.8%7 days
  4. 14.6%14 days
  5. 34.1%30 days
This job: posted 23 days ago

The posting

Overview:  

The Chef de Cuisine oversees daily kitchen operations, ensures consistent food quality, manages culinary staff, and maintains high standards of safety, sanitation, and presentation. This role is responsible for executing the restaurant’s culinary vision while leading and developing the kitchen team.  

Responsibilities  

Kitchen Leadership — Direct, supervise, and support all back‑of‑house staff to ensure smooth and efficient operations.

Menu Execution — Ensure all dishes are prepared according to established recipes, quality standards, and presentation guidelines.

Inventory Management — Oversee ordering, receiving, and proper storage of food and supplies; maintain accurate inventory levels.

Staff Training — Train cooks and prep staff on techniques, safety, sanitation, and consistency.

Quality Control — Monitor taste, portioning, and presentation to uphold brand and culinary standards.

Scheduling & Labor Management — Create and manage kitchen schedules to ensure adequate coverage and labor efficiency.

Safety & Sanitation — Enforce compliance with health department regulations and internal sanitation protocols.

Collaboration — Work closely with FOH leadership to ensure seamless service and communication.

Cost Control — Manage food costs, reduce waste, and maintain profitability through efficient practices.

Problem Resolution — Address operational issues promptly, including equipment concerns, staffing gaps, or quality deviations.

Qualifications  

Culinary Degree or equivalent professional experience.

Minimum 3–5 years of experience in a supervisory culinary role.

Strong knowledge of food safety, kitchen operations, and inventory systems.

Excellent leadership, communication, and organizational skills.

Ability to work in a fast‑paced environment and maintain composure under pressure.

Physical Requirements  

Ability to stand for extended periods.

Capability to lift up to 50 lbs.

Comfortable working in high‑heat environments and fast‑paced conditions.

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