One Haus Hospitality

Chef de Cuisine – Skaneateles Resort

📍 Location: Skaneateles, NY

💰 Compensation: Up to $90,000 DOE + Full Benefits + Relocation Assistance + Development Opportunities

About the Property

A renowned hospitality group in Central New York is seeking a skilled and passionate Chef de Cuisine to lead culinary operations at their serene and elevated lodge resort. With a strong emphasis on seasonality, sustainability, and scratch cooking, the resort offers a distinctive three-meal experience in a naturally beautiful setting. The property is part of a growing portfolio and is ideal for a culinary professional looking to make a long-term impact in a values-driven environment.

Position Summary

Reporting to the Executive Chef, the Chef de Cuisine is responsible for maintaining culinary excellence and operational integrity across all food and beverage outlets. The ideal candidate has a deep love for food, a commitment to mentorship, and thrives in an environment that balances creativity with precision.

Key Responsibilities:

Culinary Excellence

• Ensure flawless execution of breakfast, lunch, and dinner services
• Oversee daily prep, service flow, quality checks, and team communication
• Maintain consistency in flavor, presentation, and pacing
• Work closely with on-site farms and purveyors to feature seasonal, scratch-made menus

Team Leadership

• Lead, mentor, and inspire a kitchen team of cooks, prep staff, and dishwashers
• Provide real-time coaching and enforce a culture of accountability and respect
• Participate in hiring, onboarding, and ongoing training and development

Operational Management

• Maintain food safety and cleanliness standards in compliance with health codes
• Execute inventory management, prep lists, allergen awareness, and waste reduction
• Support systems for ordering, prep tracking, scheduling, and closing procedures
• Partner with FOH leaders for seamless guest experiences

Menu Development

• Collaborate with the Executive Chef to innovate and iterate on seasonal dishes
• Participate in tastings, creative development, and special event planning
• Integrate guest feedback and team ideas to continuously improve the offering

Qualifications:

Required Experience

• 3+ years in a CDC or Senior Sous Chef role in a quality-driven, scratch kitchen
• Demonstrated ability to lead high-performing teams with calm and clarity
• Experience in multiple outlets or complex property operations is a plus
• Strong understanding of kitchen financials, inventory, and labor cost control

Ideal Candidate Traits

• Leads with integrity and hands-on mentorship
• Passionate about seasonal cooking and culinary craftsmanship
• Detail-oriented and organized under pressure
• Excited to contribute to a growing hospitality company with strong values

Compensation & Benefits

• Competitive base salary up to $90,000 (based on experience)
• Full health benefits and paid time off
• Relocation assistance provided
• Professional development opportunities and growth within the company