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Chef De Services Jobs (NOW HIRING)

Cliff House Maine

Chef de Cuisine

Cape Neddick, ME · On-site

$75K - $90K/yr

CHEF DE CUISINE JOB OVERVIEW The Chef de Cuisine is the Department Head responsible for all ... Communication & Service Coordination Maintains strong communication with FOH leaders, conducting ...

Cliff House Maine

Chef de Cuisine

Cape Neddick, ME

$75K - $90K/yr

Communication & Service Coordination Maintains strong communication with FOH leaders, conducting ... Chef de Cuisine, or equivalent--in a high-volume or luxury environment. * Financial Acumen ...

Norcina

Chef de Cuisine

San Francisco, CA

$80K - $110K/yr

CHEF DE CUISINE -- SCOUT San Francisco, CA | Full-Time Scout is a new live-fire restaurant opening ... Working closely with FOH leadership to create a cohesive restaurant and strong service culture

Meriwether Godsey, Inc.

Chef de Cuisine

Washington, DC · On-site

$70K - $75K/yr

Associate's Degree and/or 1-3 years in a medium-sized restaurant-style service * Experience with ... the Chef de Cuisine will get: * Competitive Pay * Meals Provided * Uniforms * Benefits such as ...

Cotogna

Chef de Cuisine

San Francisco, CA

$125K - $140K/yr

Chef de Cuisine | Cotogna Cotogna is seeking an experienced and passionate Chef de Cuisine to lead ... Oversee food preparation, execution, presentation, and quality across all services * Lead, mentor ...

Cotogna

Chef de Cuisine

San Francisco, CA

$78K - $107K/yr

Chef de Cuisine | Cotogna Cotogna is seeking an experienced and passionate Chef de Cuisine to lead ... Oversee food preparation, execution, presentation, and quality across all services * Lead, mentor ...

Earls Assembly Row

Chef De Cuisine

Somerville, MA · On-site

$65K - $100K/yr

Chef De Cuisine We are looking for a dedicated "},Chef De Cuisine who is excited to take the next ... perfect service and food to each guest, and developing future leaders for their region and ...

Gecko Hospitality

$66K - $75K/yr

Hotels Chef de Cuisine Refined Casual Dining  Job Summary: Chef de Cuisine is recognized as a ... Outstanding guest service skills * Ability to clearly communicate both verbally and in writing

bōm

Chef de Cuisine

New York, NY · On-site

$85K - $105K/yr

Who you are: The Chef de Cuisine is responsible for establishing and executing superior guest ... Sets an example of a positive, collaborative work environment for both the service and kitchen ...

Gecko Hospitality

Chef de Cuisine

Ontario, CA

$90K - $120K/yr

Competitive benefits package About the Opportunity A full-service hotel and conference center in Ontario, California, is seeking an experienced Chef de Cuisine to lead its culinary operations during ...

The Inn at Pound Ridge

Chef de Partie

Pound Ridge, NY · On-site

$20/hr

The Chef de Partie prepares the food service items inaccordance with production requirements and quality standards while maintaininga safe, sanitary work environment. In the absence of the Executive ...

SingleThread

Chef de Partie

Healdsburg, CA

$16.50/hr

Under the general direction of the Chef de Cuisine, the Chef de Partie focuses on daily mise en place and service for the restaurant, inn, and all other guest experiences. The Chef de Partie is ...

Kettner Exchange

Chef De Cuisine

San Diego, CA · On-site

$70K - $83K/yr

Constantly communicate with GM and Executive Chef to keep record of staff, training, service, and ... Minimum 2 years as Chef De Cuisine in a fast-paced kitchen, upscale high-volume restaurant

Discovery Land Company

Seasonal Chef de Partie

Amenia, NY · On-site

$25 - $27/hr

Join the Discovery family, where quality and service are at the heart of everything we do! This ... The Chef de Partie assigns in detail, specific duties to all employees under his supervision and ...

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Chef De Services information

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$114K

How much do chef de services jobs pay per year?

As of Sep 14, 2026, the average yearly pay for chef de services in the United States is $79,308.00, according to ZipRecruiter salary data. Most workers in this role earn between $66,500.00 and $91,000.00 per year, depending on experience, location, and employer.

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For Chef De Services jobs, the most frequently searched job titles are:

Chef de Cuisine

Cape Neddick, ME • On-site

Cliff House Maine
See more jobs at Cliff House Maineexternal

$75K - $90K/yr

Full-time

Re-posted 20 days ago

Key responsibilities

  • Oversees daily culinary operations within the resort's signature restaurant, including multiple meal periods and seasonal outlets.

  • Provides training and development for the culinary team to ensure consistent execution and growth.

  • Manages culinary functions such as menu development, recipe management, quality control, and adherence to culinary standards.

Job description

CHEF DE CUISINE
JOB OVERVIEW
The Chef de Cuisine is the Department Head responsible for all culinary operations within the Tiller resort signature restaurant, serving breakfast, lunch, and dinner, as well as In-Room Dining and The Terrace, a seasonal alfresco restaurant. This role reports directly to the Resort Executive Chef and is accountable for delivering exceptional culinary quality, financial performance, team development, and operational excellence.
The Chef de Cuisine sets the culinary tone-driving consistency, creativity, and a sense of place through well-executed menus and disciplined leadership. This position leads the culinary team with precision, clear communication, and a forward-thinking approach that supports both the resort's standards and the expectations of a global guest base.
The Chef de Cuisine has a culinary leadership team of an Executive Sous Chef along with Two (2) sous chefs, culinary & stewarding leads. The CDC works very closely with the Tiller front of house leadership team for synergy, consistency and ensuring the guest experience.
Pay Range: $75,000 - $90,000 annually
ESSENTIAL FUNCTIONS
  • Department Leadership
    Acts as the leader of the signature restaurant culinary department. Oversees daily operations, establishes standards, and partners with the Resort Executive Chef to execute the property's culinary vision.
  • Team Development & Training
    Provides strong, structured training and development for an international culinary team. Demonstrates excellent communication, hands-on instruction, and coaching that supports consistent execution, growth, and retention.
  • Operational Oversight
    Manages all culinary functions for three meal periods, In-Room Dining, and the seasonal alfresco outlet. Ensures efficient production, consistent quality, accurate pacing, and smooth service collaboration with FOH partners. Works very closely in a role of inclusion for all operations F+B outlets for product support and staff sharing for operational awareness and efficiencies.
  • Menu Development & Culinary Identity
    Creates distinctive, seasonal, place-driven menus. Oversee recipe development, plating guides, and quality benchmarks that reflect a luxury coastal experience paired with the Tillers branding structure.
  • Recipe Management, Controls & Systems
    Upholds Craftable/recipe accuracy, portion controls, inventory procedures, and production systems. Ensures the team adheres to all culinary standards and operational SOPs. Through this system also this role is responsible for daily requisitions, monthly inventories, transfers and waste sheets for accountability.
  • Financial Accountability
    Responsible for delivering budgeted food cost, labor cost, and departmental expenses.
    Leads ordering, inventory, assists in vendor relationships, and labor deployment to support margin expectations while protecting product excellence.
  • Communication & Service Coordination
    Maintains strong communication with FOH leaders, conducting daily line-ups, menu briefings, and post-service evaluations. Supports seamless guest experiences across all touchpoints.
  • Food Safety & Sanitation
    Ensures full compliance with food safety practices, health codes, internal audits, and high sanitation standards across all kitchens and prep areas. Must be Serve Safe management certified.
  • Quality Assurance
    Executes line checks, tastings, and real-time corrections to guarantee consistency and signature-level presentation at every service. Plays an integral role in our third party quality shops and ratings for adherence, correction and celebrations.

QUALIFICATIONS
  • Experience
    Five (5) years of progressive culinary experience with at least three (3) years in a leadership role-Sous Chef (of larger luxury property), Chef de Cuisine, or equivalent-in a high-volume or luxury environment.
  • Financial Acumen
    Demonstrated ability to manage food cost, labor cost, inventory systems, ordering, vendor relations, and departmental budgeting.
  • Leadership & Training Ability
    Proven success leading diverse, international teams. Strong coaching, communication, and developmental skills required.
  • Technical Skills
    Solid mastery of classical and contemporary culinary techniques, menu engineering, production systems, and quality control.
  • Adaptability & Work Ethic
    An agile leader who thrives in dynamic, multi-outlet operations and embraces the non-traditional schedule of hospitality

NEEDED ATTRIBUTES & EXPECTATIONS
All employees must meet performance standards for their position and comply with all resort policies, procedures, and expectations as outlined in the Employee Handbook or communicated by leadership. This job description provides an overview of primary responsibilities but is not exhaustive. Duties may evolve based on operational needs. Employees are expected to perform additional tasks as assigned by leadership.
Needed Attributes
Employees must fulfill their performance standards for this position and comply with policies, rules and procedures of the Hotel, including those set out in the Employee Handbook or otherwise communicated (verbally or in writing) to employees. The job description is intended to describe the general nature and work responsibilities of the position. This job description and duties of this position are subject to change, modification and addition as deemed necessary by the Hotel. Employees are required to comply with supervisory instructions and perform other job duties, responsibilities and assignments requested by supervisors, managers or other Hotel Officials.
We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

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