Chef de Cuisine for Maroon

Primary Role The primary role of the Chef de Cuisine is to train, lead, and manage kitchen personnel while supervising and coordinating all culinary activities. This position is responsible for maintaining exceptional food quality, consistency, presentation, and service standards, with a strong emphasis on Caribbean cuisine, steakhouse operations, premium cuts of meat, and elevated dining experiences.

The ideal candidate will demonstrate a passion for culinary innovation, Caribbean flavors and traditions, steak preparation, and deliver memorable guest experiences while ensuring efficient, profitable kitchen operations. JOB FOCUS Focus is on, but not limited to, the following: Has a passion for the culinary craft, the hospitality industry, and continuous professional development.

Must love, support, mentor, and develop their team. Must prioritize guest satisfaction and consistently deliver exceptional dining experiences. Must demonstrate a positive, service-oriented attitude and a willingness to go above and beyond for guests and colleagues. Must be adaptable, enthusiastic about change, and comfortable working in an evolving culinary environment.

Maintains current knowledge of culinary concepts, industry practices, and food trends, particularly in Caribbean cuisine and contemporary steakhouse dining. Demonstrates experience preparing and presenting authentic Caribbean dishes, incorporating traditional seasonings, marinades, spices, sauces, and regional cooking techniques.

Possesses strong knowledge of steakhouse operations, including premium beef selections, meat preparation, proper storage and handling, seasoning, grilling, broiling, temperature control, doneness standards, and presentation. Ability to develop innovative menus that blend Caribbean culinary traditions with classic and contemporary steakhouse offerings.

Ability to estimate food consumption, forecast demand, maintain appropriate inventory levels, and requisition or purchase food and supplies. Selects and develops recipes and standardizes production procedures to ensure consistent quality, portion sizes, flavor profiles, and presentation standards. Supervises food preparation, cooking, presentation, and portion control for all raw and cooked foods in accordance with established menus, recipes, and production requirements.

Conducts daily line checks and quality-control inspections to ensure consistency, freshness, proper temperatures, and high-quality execution across all kitchen stations. Establishes clear performance objectives for the kitchen team and promotes ongoing training, accountability, and professional growth. Ensures the profitability and successful operation of the kitchen through effective food-cost management, waste reduction, purchasing controls, and operational efficiency.

Controls direct labor costs by preparing weekly schedules, maximizing productivity, managing staffing levels, and providing hands-on support during service. Plans, develops, and prices menus that balance guest preferences, culinary creativity, seasonal availability, and budgetary requirements. Ensure proper operation, cleaning, and maintenance of kitchen equipment, including grills, broilers, ovens, and other specialized cooking equipment.

Maintains the highest standards of food safety, sanitation, cleanliness, and compliance with applicable health regulations. Demonstrates the ability to prepare signature dishes, assist with menu launches, and execute special events or private dining experiences as needed. Develops recipes and portion specifications that reflect guest preferences, nutritional considerations, product standards, preparation methods, and established budgetary guidelines.

Collaborates with management and service teams to ensure seamless communication, timely execution, and an exceptional overall dining experience. DESIRED QUALIFICATIONS: Five (5) or more years of experience in a supervisory role within a professional restaurant kitchen; Executive Chef or Sous Chef experience preferred.

Demonstrated culinary experience in Caribbean cuisine and steakhouse operations, including the preparation and execution of Caribbean-inspired dishes and premium steak selections. Strong knowledge of beef cuts, grilling and broiling techniques, cooking temperatures, doneness standards, and proper meat handling. Experience developing menus that incorporate Caribbean flavors, regional specialties, and high-quality steakhouse offerings.

Must be at least 21 years of age or older. Must be able to obtain all required work cards and certifications. Strong leadership skills with the ability to mentor, motivate, and develop a diverse team of culinary professionals. Excellent organizational, communication, and problem-solving skills, with the ability to perform under time constraints and meet demanding service deadlines.

Ability to thrive in a fast-paced, guest-focused hospitality environment while maintaining attention to detail and consistent quality standards. Current and relevant experience in professional hospitality kitchen operations. Strong understanding of food and labor cost controls, inventory management, purchasing, menu pricing, and kitchen profitability.

A commitment to culinary creativity, operational excellence, teamwork, and exceptional guest service.