Chef De Cuisine

Overview

The Hotel Landing is the premier luxury lakeside destination in the Upper Midwest, where every experience is thoughtfully curated and every guest interaction is defined by discretion, personalization, and impeccable service. We are passionate about creating moments of elegance, authenticity, and lasting memories—combining refined hospitality with a welcoming, service-driven culture. Our team is committed to excellence, innovation, and building relationships that elevate both our brand and the experiences we deliver.

• Lead the daily culinary operations of the restaurant by overseeing food preparation, execution, and team development while upholding the highest standards of quality, safety, and consistency.
• Translate the culinary vision into daily practice, balancing creativity with operational discipline, and foster a professional, collaborative kitchen culture.
• Be an ambassador of happiness and hospitality for all guests and associates.
• Showcase an inherent desire to take care of others.
• Lead daily kitchen operations including prep, service, scheduling, and cleanliness to ensure consistent execution and readiness.
• Execute menus with precision, maintaining standards for quality, presentation, and taste.
• Partner with the Executive Chef on menu development, recipe refinement, and seasonal updates.
• Own back-of-house execution standards, ensuring food safety, sanitation, and regulatory compliance at all times.
• Train, coach, and develop Sous Chefs, line cooks, and prep cooks through hands-on leadership and real-time feedback.
• Manage food and labor costs through thoughtful scheduling, ordering, waste reduction, and inventory controls.
• Taste and inspect food throughout service to ensure dishes meet established standards before leaving the kitchen.
• Foster clear communication and collaboration between culinary and front-of-house associates.
• Support hiring, onboarding, and performance development for back-of-house associates.
• Address associate concerns professionally and promptly, modeling calm leadership under pressure.
• Maintain organization, cleanliness, and safety across all kitchen areas.
• Maintain a friendly, cheerful, and courteous demeanor at all times.
• Exhibit a kind, welcoming, detail-oriented approach with a strong sense of urgency.
• All other duties as assigned, requested or deemed necessary by management.

• 5 – 50 associates (varies by property, outlet size, and season).

At Sage Restaurant Concepts, how we work matters just as much as what we do. We are guided by a shared purpose to enrich lives, one experience at a time, and a vision to redefine how the world experiences hospitality. Associates are expected to embody our values in every interaction.

• Serve with Purpose by leading with care, intention, and pride in both food and people.
• Always Grow by refining culinary craft, developing leadership skills, and supporting the growth of others.
• Give with Heart by fostering teamwork, respect, and a supportive kitchen culture.
• Earn Trust by acting with integrity, accountability, and consistency in execution and leadership.

All associates play an essential role in creating welcoming, inclusive environments where kindness, hospitality, and excellence are felt by guests and teams alike.

• High school diploma or equivalent required.
• A culinary degree or equivalent professional experience is preferred.
• Serv Safe (or other food safety) Manager certification required.

• Minimum three years of experience as a Sous Chef or Chef de Cuisine in a high-volume or chef-driven kitchen.
• Demonstrated success in food and labor cost management, inventory control, and P&L performance.
• Must meet state and federal requirements for handling food and supervising kitchens.

• Proficiency in a wide range of cooking techniques (e.g., sauté, grill, roasting, butchery, sauces).
• Ability to create prep lists, schedules, ordering systems, and cost analysis.
• Familiarity with kitchen inventory practices and ordering systems.
• Proficiency with spreadsheets and restaurant management software for labor and inventory.
• Ability to communicate clearly, respectfully,…