Chef de Cuisine (San Marcos)
Salary Range: $85,000-$90,000 Other Compensation: Bonus Potential Position Type: Exempt Full-Time The Lakehouse Resort/The Links at Lakehouse is looking for an eager and motivated professional to join our team As an employee, you are eligible to receive a wide range of benefits & perks, including: Medical and Dental Insurance Company provided Vision and Life Insurance Company matching 401(k) program Employee Referral Compensation FREE green fees & range balls Employee discounts on food, drink, merchandise, hotel stays, & Marina activities Discounts at Belmont Park - 4 FREE Rides and Attraction Passes per month About Lakehouse Resort Reminiscent of a summer lake house, The Lakehouse Resort is a refreshing deviation from the commonplace and promises a tranquil escape from life’s daily stresses. We offer the optimal ambiance for a perfect event. Guests enjoy affordable luxury on the shores of sunny Lake San Marcos, matched with an unparalleled guest service experience.The Lakehouse Resort offers 143 spacious rooms inclusive of breathtaking views, spa- like showers, Serenity memory foam beds, 100 channels of high-definition television with premium movie channels, complimentary wireless internet, a magnificent lobby area with a fireplace, library, board games: 2 spacious pool decks and hot tubs, hammocks, fire pits, 24 hour in-room dining, and many more legendary amenities.Guests of the resort are encouraged to enjoy our golf course, The Links at Lakehouse Resort, which offers 18 holes of championship golf, a driving range, and 18 holes of executive golf. Our restaurant, Brickmans, offers fine dining for breakfast, Sunday brunch, lunch, and dinner. In-room dining guests can order off the full menu from the comfort of their own hotel room. Chef De Cuisine The Chef de Cuisine is a culinary leader responsible for overseeing day-to-day kitchen operations and leading the culinary team at Brickmans. This position ensures consistent food quality, presentation, safety, sanitation, and operational efficiency while creating an environment of accountability, teamwork, learning, and professional growth. The Chef de Cuisine partners closely with Food & Beverage leadership, front-of-house management, Human Resources, and other resort departments to deliver an exceptional guest experience while achieving established food cost, labor, and operational goals. Key Responsibilities: Culinary & Guest Experience Ensure the highest standards of food quality, consistency, flavor, and presentation for every guest, every time. Lead the consistent execution of approved recipes, menu items, daily specials, and culinary standards. Participate in menu development, seasonal offerings, recipe development, and refinement of culinary concepts in partnership with Food & Beverage leadership. Maintain current knowledge of regional and national food and beverage trends and identify opportunities to keep menus relevant and competitive. Maintain a strong sense of urgency and organization during peak preparation and service periods. Respond promptly and professionally to food-quality or guest concerns and implement appropriate corrective action. Collaborate with front-of-house leadership to ensure effective communication, service execution, and a consistent guest experience. Team Leadership & Development Lead, coach, train, and develop culinary team members in cooking techniques, food preparation, plate presentation, portion control, sanitation, safety, and established culinary standards. Establish clear performance expectations and hold team members accountable for consistently meeting Lakehouse Resort and departmental standards. Foster a positive, respectful, and professional kitchen culture that encourages teamwork, creativity, education, employee engagement, and professional development. Conduct regular coaching and performance conversations and identify opportunities for individual and team development. Partner with Human Resources and Food & Beverage leadership on recruiting, interviewing, hiring, onboarding, performance management, and, when necessary, corrective action or separation decisions. Administer company policies, standards, and procedures consistently, promptly, and fairly. Lead by example through professionalism, effective communication, organization, accountability, and a hands-on approach to kitchen operations. Financial & Operational Management Manage food purchasing, receiving, storage, inventory, and product utilization to support quality standards and established financial targets. Monitor and manage food cost, labor cost, purchasing, inventory levels, waste, and other assigned departmental financial goals. Develop effective schedules that support preparation, production, and service needs while adhering to established labor budgets and productivity expectations. Maintain appropriate staffing levels and adjust deployment based on business volume and operational needs. Follow established purchasing and requisition procedures and maintain appropriate vendor and product controls. Ensure adherence to standard recipes, portion controls, storage procedures, rotation standards, and waste-control practices. Participate in forecasting, budgeting, and financial planning as required and identify opportunities to improve productivity and operating performance. Complete inventory, ordering, schedules, reports, and other required administrative responsibilities accurately and on time. Safety, Sanitation & Compliance Ensure compliance with all applicable food-safety, sanitation, health department, and workplace-safety requirements. Maintain established procedures for food handling, storage, labeling, rotation, temperature control, allergen awareness, and prevention of cross-contamination. Maintain a clean, organized, and safe kitchen environment and ensure culinary employees consistently follow sanitation and safety standards. Conduct routine inspections of kitchen areas and equipment and promptly address safety, sanitation, maintenance, or operational concerns. Ensure kitchen equipment is properly used, cleaned, maintained, and kept in excellent working condition through regular inspection and preventative maintenance coordination. Maintain required food-safety certification and ensure required certifications and training for culinary employees remain current. Qualifications : Culinary degree, formal apprenticeship, or an equivalent combination of culinary training and progressive professional experience preferred. Minimum of five years of progressive professional culinary experience, including demonstrated supervisory or management experience in a full-service restaurant, resort, hotel, or comparable high-volume culinary environment. Demonstrated experience leading hourly culinary employees and supervisory or management-level culinary team members. Required food-safety certification, or ability to obtain the certification required by Lakehouse Resort within the established timeframe. Strong knowledge of professional cooking techniques, food preparation, food handling, sanitation, plate presentation, portion control, and kitchen operations. Demonstrated ability to manage multiple meal periods, varying business volumes, and a range of cuisine styles. Knowledge of current regional and national culinary and food-and-beverage trends. Strong understanding of food cost, labor management, purchasing, inventory control, forecasting, budgeting, and waste reduction. Strong leadership, coaching, communication, organizational, time-management, and creative problem-solving skills. Ability to prioritize effectively, make sound decisions in a fast-paced environment, and maintain composure and professionalism during periods of high business volume. Ability to work collaboratively across culinary, restaurant, Food & Beverage, Human Resources, and other resort departments. Ability to work a flexible schedule based on business needs, including early mornings, evenings, weekends, and holidays. Ability to work for extended periods in a professional kitchen environment that may include heat, cold, noise, wet surfaces, and continuous activity. Ability to stand and walk for extended periods and perform the physical functions necessary to oversee and participate in kitchen operations. Ability to safely lift, carry, push, and pull items consistent with the physical requirements established for the position.
