Chef de Cuisine
Fern | West Palm Beach, FL
At Fern, we believe great restaurants are built by great people.
We're looking for a Chef de Cuisine who is passionate about cooking, obsessed with quality, and excited to lead a team that genuinely cares about hospitality.
This isn't a corporate kitchen where you're simply executing someone else's menu. This is an opportunity to help shape a restaurant connected directly to our own ranch, where we raise Akaushi Wagyu cattle, heritage pork, and pasture-raised eggs. You'll have the rare opportunity to cook with ingredients you know from the very beginning of their story.
If you're the kind of chef who believes every ingredient deserves respect, who enjoys mentoring others, and who gets excited about creating dishes that utilize the entire animal not just the premium cuts we'd love to meet you.
What You'll Do
- Lead the daily operations of Fern's kitchen with professionalism, consistency, and urgency.
- Inspire, mentor, and develop a high-performing culinary team.
- Maintain exceptional standards for food quality, cleanliness, organization, and execution.
- Work alongside ownership to develop seasonal menus and creative specials.
- Create dishes that celebrate whole-animal utilization, transforming lesser-known cuts into memorable guest experiences.
- Help strengthen the connection between Fern and Rancher's Reserve by showcasing ingredients raised on our ranch.
- Manage food costs, ordering, inventory, prep systems, and labor while never sacrificing quality.
- Build systems and standards that allow the kitchen to perform at a consistently high level.
What We're Looking For
We're looking for someone who:
- Takes pride in every plate that leaves the kitchen.
- Leads with humility, accountability, and professionalism.
- Holds themselves and their team to high standards.
- Thrives in a fast-paced, high-volume scratch kitchen.
- Is organized, dependable, and solution-oriented.
- Loves mentoring young cooks and helping people grow.
- Has a creative mindset while respecting consistency and execution.
- Understands that hospitality begins in the kitchen.
Previous leadership experience as a Sous Chef or Chef de Cuisine in an upscale or fine dining environment is strongly preferred.
What Makes This Opportunity Different
Very few chefs have the opportunity to influence the entire food chain.
At Fern, you'll work closely with our Rancher's Reserve team to develop dishes featuring our own Akaushi Wagyu, heritage pork, pasture-raised eggs, and seasonal ranch products. As our ranch continues to grow, so will the opportunities to create unique menus that reflect true ranch-to-table cooking.
We believe in respecting the whole animal not simply serving the premium cuts. That means you'll have the creative freedom to develop dishes using overlooked cuts, charcuterie, stocks, sausages, braises, and seasonal preparations that tell a story while minimizing waste.
You'll also have the opportunity to visit the ranch, see where the ingredients begin, and play a meaningful role in connecting our guests to the food they enjoy.
If you've ever wanted to be part of a restaurant where the chef has a real connection to the source of the ingredients, this is that opportunity.
What We Offer
- Competitive salary based on experience
- Performance-based bonus opportunities
- A rare opportunity to help shape a true ranch-to-table culinary program
- Creative freedom to develop seasonal dishes and whole-animal features
- Direct collaboration with our Rancher's Reserve team, utilizing our own Akaushi Wagyu, heritage pork, pasture-raised eggs, and other ranch-raised products
- The opportunity to influence menu development and culinary direction
- Leadership development with a growing hospitality company that continues to expand its restaurant and ranch operations
- A culture built on craftsmanship, continuous improvement, and high standards
- The chance to build a long-term career—not just fill a position
Our Standards
We're a team that believes excellence is built through consistency.
We expect professionalism, accountability, urgency, and a commitment to getting better every single day. We believe leaders set the tone, details matter, and great hospitality starts with a kitchen that operates with pride and discipline.
If you're looking for a career where your work matters, your ideas are welcomed, and your cooking can make an impact from the ranch to the plate, we'd love to meet you.
Pay: $80,000.00 per year
Work Location: In person
