Chef de Cuisine

Job Title: CDC Woodbine Hospitality         

Location: Skaneateles Lodge in Skaneateles, NY

Compensation: Up to $90k DOE + Benefits + development opportunities

Company: Woodbine Hospitality is a family of companies that continues to grow and expand, offering some of the best hospitality facilities and services that Central New York has to offer. Ranging from the expansive resort-style Tailwater Lodge to the quaint village-center Skaneateles Boutique Hotel, visitors to any of our properties are consistently delighted as they experience hospitality at its finest. Woodbine Hospitality prioritizes a consistent investment in their team and often promotes from within. This evolving and dynamic company values innovation and integrity while ensuring all members of the company are supported with the tools and resources that they need to do their work to the highest standards.

Position Overview: The Chef de Cuisine (CDC) at Skaneateles Lodge plays a critical leadership role in executing high-quality, farm-informed culinary experiences across multiple outlets—ranging from a three-meal restaurant to a brewery taproom, café, and private dining activations. This role supports the Executive Chef in executing the culinary vision, managing kitchen teams, driving operational consistency, and ensuring every dish exceeds guest expectations.

The ideal candidate is a strong leader with excellent cooking fundamentals, organizational rigor, and the ability to set the tone for a kitchen culture rooted in respect, learning, and accountability. The CDC thrives in fast-paced, high-touch environments and is passionate about teaching, mentoring, and scaling operational excellence.

Key Responsibilities:

1. Culinary Execution & Quality Control

• Maintain exceptional quality, flavor, consistency, and presentation standards across all service periods and concepts.
• Execute daily service with precision—ensuring prep, pacing, plating, and communication align with the Executive Chef’s standards.
• Uphold seasonally-driven menus that highlight the property’s farm-sourced produce and scratch-made approach.
• Perform daily tastings, line checks, and mise en place walkthroughs to maintain quality and flow.

1. Team Leadership & Development

• Serve as the day-to-day leader of the kitchen brigade—including Line Cooks, Prep Cooks, Dishwashers, and hourly support staff.
• Actively coach and train team members in technique, speed, and plating consistency.
• Support recruiting, onboarding, and continued development of new hires.
• Maintain a respectful, high-accountability culture that fosters retention and pride.

1. Operational Oversight & Kitchen Management

• Maintain kitchen cleanliness, safety, and compliance in accordance with health codes and internal SOPs.
• Lead daily opening/closing procedures, inventory control, and prep tracking.
• Coordinate BOH systems including labeling, storage, allergen awareness, and waste tracking.
• Liaise with FOH to ensure accurate pacing, plate delivery, and communication.

1. Menu & Farm Collaboration Support

• Partner with the Executive Chef to test and implement new menu items.
• Collaborate with the onsite farm to receive, utilize, and celebrate seasonal produce.
• Propose refinements to existing dishes based on guest feedback and team creativity.
• Participate in menu tastings, events, and special programming.

Qualifications and Skills:

Experience & Skillset:

• 3+ years in a CDC, Sous Chef, or equivalent BOH leadership role in a scratch kitchen.
• Proficient in classic and contemporary culinary techniques.
• Experience in multi-outlet, multi-concept environments preferred.
• Strong understanding of kitchen financials (inventory, waste, labor, margins).

Leadership & Traits:

• Clear, direct communicator who leads by example.
• Calm under pressure, solutions-focused, and coachable.
• Enthusiastic about mentorship and team development.
• Passionate about food, sustainability, and hospitality as a craft.

The job description provided above does not encompass all duties and standards associated with the position. Incumbents will adhere to additional instructions and fulfill any related tasks as assigned by their supervisor, in accordance with company policies and management directives.

Woodbine Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type 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.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.