Chef de Cuisine Lapper

Town and Country Resort is seeking a talented, energetic, and hands-on Chef de Cuisine to lead the culinary operations at Lapper Sports Bar + Kitchen. This role is responsible for delivering high-quality food, maintaining consistent execution, developing a strong culinary team, and creating an engaging dining experience that reflects Lapper's fun, approachable, and energetic atmosphere.

The Chef de Cuisine oversees daily kitchen operations, leads menu execution and development, manages food quality and presentation, and ensures the kitchen operates efficiently and profitably. This individual will partner closely with Food & Beverage leadership to drive culinary standards, support business objectives, and create an environment where team members take pride in their work.

The ideal candidate is a strong culinary leader who thrives in a fast-paced environment, understands high-volume restaurant operations, and enjoys developing people while delivering great food and memorable guest experiences. Salary range $90,000-$95,000 #towncountrySD

• Lead all daily culinary operations for Lapper Sports Bar + Kitchen, ensuring consistent food quality, presentation, and execution.

• Maintain a strong presence in the kitchen, providing direction, support, and hands-on leadership during service.

• Establish and maintain recipes, preparation standards, portion controls, and plating specifications.

• Ensure proper execution of menu items during regular service, peak periods, special events, and high-volume operations.

• Oversee kitchen opening and closing procedures, preparation schedules, station assignments, and production planning.

• Maintain a clean, organized, and efficient kitchen that meets all resort and regulatory standards.

• Partner with Food & Beverage leadership to coordinate promotions, special events, and seasonal menu offerings.

• Develop and execute creative, approachable menu offerings that complement Lapper's sports bar identity.

• Evaluate menu performance, guest preferences, food trends, and opportunities to enhance the dining experience.

• Collaborate with resort culinary leadership on menu planning, seasonal features, and new food concepts.

• Ensure consistency in flavor, quality, portion size, and presentation.

• Monitor guest feedback and make adjustments to recipes, preparation methods, and menu offerings as appropriate.

• Identify opportunities to improve food quality, kitchen efficiency, and overall guest satisfaction.

• Recruit, train, coach, and develop culinary team members.

• Establish clear performance expectations and hold team members accountable for execution, productivity, and professionalism.

• Develop a culture of teamwork, communication, ownership, and continuous improvement.

• Conduct pre-shift meetings and communicate daily priorities, menu features, staffing needs, and service expectations.

• Identify training opportunities and support cross-training and career development.

• Assist with scheduling, performance reviews, attendance management, and disciplinary processes.

• Develop future culinary leaders by providing consistent coaching and opportunities for growth.

• Manage food costs and kitchen expenses to achieve established financial objectives.

• Monitor food purchasing, inventory levels, receiving, storage, and product utilization.

• Establish appropriate portion controls and production levels to minimize waste and maintain profitability.

• Monitor labor productivity and scheduling to align staffing with business volume.

• Review menu costing, recipe yields, and product pricing in partnership with Food & Beverage leadership.

• Identify opportunities to improve kitchen efficiency and reduce unnecessary expenses without compromising quality.

• Participate in budget development and financial reviews.

• Ensure compliance with all applicable food safety regulations, health department requirements, and resort policies.

• Maintain proper food handling, temperature controls, labeling, dating, and storage procedures.

• Oversee sanitation schedules and ensure kitchen equipment and work areas are properly maintained.

• Ensure all culinary team members understand and consistently follow food safety procedures.

• Maintain readiness for health inspections and internal quality assurance reviews.

• Work closely with Food & Beverage leadership and other resort culinary outlets to maintain consistent standards and share best practices.

• Coordinate with purchasing and stewarding to ensure adequate product availability and kitchen readiness.

• Communicate operational needs, equipment concerns, staffing challenges, and business opportunities to leadership.

• Support resort-wide events, group business, and special culinary initiatives as needed.

• A hands-on culinary leader who leads from the kitchen and sets the standard through personal example.

• Someone who takes ownership of food quality, consistency, cleanliness, and operational results.

• A leader who develops people, establishes clear expectations, and creates accountability.

• A creative chef who understands the importance of approachable, well-executed food in a high-energy sports bar environment.

• Someone who can balance culinary creativity with financial discipline and operational efficiency.

• A team-oriented professional who enjoys working in a dynamic resort environment.