A prominent luxury hotel is seeking an accomplished Chef de Cuisine to lead its culinary team. This role offers the chance to design new menus, manage extensive banquet operations, and shape an exceptional guest experience in a high-profile setting.Chef de Cuisine Benefits & CompensationCompetitive salaryComprehensive health, dental, and vision insurance plansPaid time off and holiday schedulingProfessional development and growth within a respected hospitality groupChef de Cuisine Requirements & QualificationsAt least 2 years of experience as Chef de Cuisine or Executive Chef within upscale or fine-dining independent restaurants, or full-service or luxury hotelsProven background in managing multiple sous chefs and teams of 20–30 hourly employeesHands-on experience balancing banquet/private event and a la carte operationsStrong skills in inventory management, scheduling, ordering, and event coordinationAbility to manage the cost of goods and labor costs to established budgets without compromising service standardsExperience working in a large hotel environment (400+ rooms) is highly desirableItalian cuisine expertise is strongly preferredChef de Cuisine Preferred Background & SkillsExperience with Italian cuisine conceptsNew restaurant opening (NRO) or new menu development experienceProven ability to lead through change, implement process improvements, and foster an inclusive team cultureChef de Cuisine Day-to-Day ResponsibilitiesDirect and train chefs, cooks, and all kitchen staff to ensure high-quality food preparation and efficient, profitable food servicePlan and collaborate on menus, creatively utilizing surpluses and emphasizing seasonal, guest-driven offeringsOversee purchasing and inventory, estimate food consumption, and manage ordering of foodstuffs and suppliesReview recipes and cost data, set menu prices, and ensure profitability through effective cost controlsSupervise and schedule kitchen staff for banquet, private event, and a la carte service, coordinating assignments for efficiency and timelinessUphold the highest standards for food safety, nutrition, sanitation, and quality, consistently exceeding guest expectationsDevelop and introduce new recipes, specialty dishes, and continuously refine the menu for the evolving restaurant concept
