Southern Table Hospitaltiy

Job Description Job Description Marker 32 is seeking an experienced, passionate, and hands-on Chef de Cuisine to assist in leading our culinary team in delivering exceptional coastal dining experiences. The Chef de Cuisine is responsible for the daily operation of the kitchen, ensuring the highest standards of food quality, consistency, sanitation, and team performance. Working closely with the Executive Chef and restaurant leadership, this role combines culinary creativity with strong operational and leadership skills. The ideal candidate is a motivated leader who thrives in a fast-paced, high-volume environment while maintaining a commitment to excellence, hospitality, and teamwork. Key Responsibilities: Culinary Leadership Ensure every dish meets Marker 32's standards for quality, presentation, consistency, and flavor. Maintain recipe adherence, portion control, and food quality standards. Assist with seasonal menu development, specials, and recipe testing. Maintain high standards of cleanliness, organization, and kitchen efficiency. Team Leadership : Recruit, train, mentor, and develop kitchen staff. Foster a positive, respectful, and accountable team culture. Coach employees through regular feedback and performance evaluations. Lead pre-shift meetings and communicate daily priorities. Operations & Financial Management : Manage food and labor costs while maintaining exceptional guest satisfaction. Monitor inventory levels and place food and supply orders. Minimize waste through proper inventory management and production planning. Food Safety & Compliance: Ensure compliance with all local, state, and federal health regulations. Enforce proper sanitation procedures and workplace safety practices. Prepare for and maintain excellent health inspection scores. Guest Experience: Work collaboratively with the front-of-house management team to provide seamless guest experiences. Maintain a visible leadership presence during service. Qualifications : 5+ years of progressive culinary leadership experience. Previous experience as a Sous Chef or Chef de Cuisine in an upscale casual or fine dining restaurant. Strong knowledge of seafood, steaks, contemporary American cuisine, and seasonal ingredients. Proven ability to lead, motivate, and develop kitchen teams. Strong organizational and time-management skills. Experience managing food cost, labor cost, and inventory. Knowledge of food safety regulations and sanitation standards. Ability to work evenings, weekends, and holidays. ServSafe Manager Certification (preferred or required). Preferred Skills: Strong knife skills and advanced cooking techniques. Experience with high-volume service. Excellent communication and leadership abilities. Ability to remain calm and effective under pressure. Creative menu planning and recipe development. Proficiency with kitchen management and inventory systems. What We Offer Competitive salary based on experience Performance bonus opportunities Paid vacation and paid time off Health insurance benefits Dining discounts Opportunity to contribute creatively to one of Jacksonville Beach's premier waterfront dining destinations. Marker 32 is an established 30+ years restaurant that produces great young chefs. The Company Description Local, fast-growth hospitality professionals managing 9 restaurant locations with more locations in development. Company Description Local, fast-growth hospitality professionals managing 9 restaurant locations with more locations in development.