Description
Ponte Vedra Inn & Club is hiring a Chef de Cuisine to lead the culinary operations of High Tides, a new restaurant concept. Reporting to the Executive Chef, the role oversees food quality, menu execution, kitchen staffing, purchasing, inventory, labor and food costs, sanitation, food safety, and banquet or special-event execution. The position requires at least five years of progressive culinary leadership experience in a luxury hospitality environment, including three years in a Sous Chef, Executive Sous Chef, or Chef de Cuisine role, along with required food protection certification. Benefits include vacation, holiday, sick pay, 401K, medical, dental, vision, disability, and life insurance.
