The Breakers is seeking a dynamic and accomplished Restaurant Chef to lead the culinary team at The Beach Club Restaurant — a reimagined oceanfront dining destination showcasing the vibrant flavors of coastal Mediterranean cuisine. This stylishly relaxed, al fresco venue will serve breakfast, lunch, dinner, and host private events, offering guests an elevated yet approachable experience.

As a hands-on leader, the Restaurant Chef will oversee all kitchen operations, ensuring the consistent production of high-quality dishes while upholding the highest standards of food safety and recipe execution. This role is central to cultivating a culture of excellence, accountability and growth, providing guidance, training and inspiration to the culinary team. It’s an exciting opportunity for a passionate professional eager to shape a premier dining experience in a breathtaking seaside setting.

Responsibilities

• Lead by example, bringing enthusiasm, professionalism and a positive energy to the kitchen every day.
• Conduct regular training sessions to ensure team members are confident, capable, and aligned with culinary standards.
• Monitor food quality and guest satisfaction throughout service, making real-time adjustments as needed.
• Manage food ordering and receiving processes to maintain quality and standards.
• Enforce strict adherence to HACCP guidelines and maintain a clean, organized kitchen environment.
• Partner with the Area Chef to align on goals, drive performance, and foster a collaborative culture.
• Maintain clear, proactive communication with both culinary and front-of-house teams to ensure seamless operations.
• Embrace a mindset of continuous improvement, always seeking ways to elevate the guest experience and kitchen efficiency.
• Oversee administrative functions including scheduling, training documentation, payroll, labor tracking, and inventory management.

Qualifications

• Proven experience in a culinary leadership role, ideally within a high-volume restaurant environment.
• Deep understanding of food safety protocols and advanced culinary techniques.
• Strong leadership and team-building skills with a passion for mentoring others.
• Excellent communication and collaboration abilities across departments.
• Highly organized with the ability to manage multiple priorities in a fast-paced setting.
• Eagerness to learn, grow, and adapt to evolving culinary trends and operational needs.
• Proficiency in administrative and financial tasks such as scheduling, labor management, and inventory control.
• Previous experience/specialization in Mediterranean/Italian cuisine required.