Chef de Cuisine - Steakhouse
About The Position
Kalahari Resorts & Conventions is seeking a Chef De Cuisine. In this role, you will lead the culinary experience at Double Cut Steakhouse, where bold flavors, premium ingredients, and elevated technique come together to create an unforgettable dining destination. We’re seeking a dynamic Chef de Cuisine ready to inspire a high-performing team and bring creativity, precision, and passion to every plate. As part of our leadership team, you’ll embody our Promise to Lead with Love—guiding, supporting, and inspiring associates while delivering extraordinary guest experiences. You’ll bring people together through authentic Italian flavors crafted with care, creating memorable dining moments that elevate the guest experience. Your leadership will inspire pride, passion, and collaboration among associates, enriching the resort’s hospitality and welcoming spirit.
Requirements
- We require a background of 3 years' progressive culinary experience and 3 years of management experience. Experience with steakhouse cuisine is ideal.
- We require 2+ years of experience in a high-volume restaurant/food outlets production kitchen.
- Proven culinary supervisory experience in restaurant and food service.
- Has inventory and purchasing knowledge.
- Control and experience with P&L accountability and/or managed food service experience with a proven ability to successfully control food costs.
Nice To Haves
- Experience with steakhouse cuisine is ideal.
Responsibilities
- Collaborate with the sous chef in leading the day-to-day operations of a high-volume, dinner-only, Steakhouse resort-based kitchen, including preparation, service, and closing procedures.
- Ensure consistent quality, flavor, and presentation across all culinary offerings, from the main dining room to take-out services.
- Monitor food cost controls, portioning, prep par levels, and waste management to support operational efficiency.
- Conduct daily line checks to verify that all kitchen stations are fully stocked, organized, and ready for smooth service.
- Uphold the highest standards of food safety and sanitation, including proper product rotation (FIFO), labeling, and storage practices.
- Maintain a clean, organized, and well-functioning kitchen in compliance with health department and resort standards.
Benefits
- Career growth opportunities with promotion from within
- 401(k) matching, paid time off, and holiday compensation
- Health, dental, and vision coverage for full-time associates
- Employee appreciation events, discounts, and perks at all resorts
- Education assistance programs to help advance your career
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
Number of Employees
501-1,000 employees
