The Chef de Cuisine will lead the culinary team under the direction of the Executive Chef, 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, accountable for the quality, consistency, and production of the kitchen for all outlets and banquet operations.
Responsible for coordinating menus, purchasing, staffing, and food preparation, with the assistance of the Outlet and Banquet Sous Chefs, while working with teams to improve guest and employee satisfaction and maintain the operating budget.
The hotel offers a positive culture, growth opportunities, and commitment to the team, with benefits including Medical, Dental, & Vision, 401K Retirement Plan, and Paid Time Off.
Matching Summary
The Chef de Cuisine will lead the culinary team under the direction of the Executive Chef, accountable for the quality, consistency, and production of the kitchen for all outlets and banquet operations.
Skills & Requirements
Must-have
Quality and consistency of kitchen production
Manage kitchen staff and operations
Ensure sanitation and food standards
Develop and train culinary staff
Achieve profitable, competitive, quality products
Nice-to-have
Enthusiastic, fun, and energetic
Passion for music history
Positive culture and growth opportunities
Key Requirements
Formal Culinary school degree required
3 to 5+ years of experience in a direct titled position
Experience in fine dining and high-volume environments
Leadership skills to motivate and develop staff
Ability to work effectively under time constraints and deadlines