The Chef de Cuisine will lead the culinary team under the direction of the Executive Chef and is accountable for the quality, consistency, and production of the kitchen for all outlets and banquet operations
Job Summary
The Chef de Cuisine will lead the culinary team under the direction of the Executive Chef and is accountable for the quality, consistency, and production of the kitchen for all outlets and banquet operations.
Benefits include medical, dental, vision, 401K, paid time off, holiday pay, career training, tuition reimbursement, employee discounts, and free meals for full-service hotel employees.
The position requires developing and training employees, ensuring compliance with health and safety standards, and maintaining high guest satisfaction scores according to Marriott and Mainsail/Fenway standards.
Matching Summary
The Chef de Cuisine will lead the culinary team under the direction of the Executive Chef and is accountable for the quality, consistency, and production of the kitchen for all outlets and banquet operations.
Skills & Requirements
Must-have
manage daily culinary operations
ensure food safety and sanitation
coordinate menu and banquet preparation
supervise kitchen staff
maintain food quality and consistency
manage kitchen budgets and labor
lead and develop culinary team
Nice-to-have
excellent customer service skills
strong communication skills
ability to work under pressure
team building and motivation
experience with banquet operations
knowledge of P&L statements
flexibility to work holidays and weekends
Key Requirements
Formal Culinary school degree required
3 to 5+ years Chef de Cuisine or Executive Sous Chef experience
Experience in fine dining and high-volume environments