Exceptional Hospitality Starts with You
Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As a Chef de Cuisine, you’re not just overseeing kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.
The ideal candidate will possess:
- Previous culinary leadership experience (lead cook, chef de cuisine, or sous chef)
- Flexible open availability
- Previous experience with budget and food costing
- Menu engineering and costing experience
- Union management and hotel experience a plus!
Here's what you'll do during a typical day:
- Oversee daily culinary operations: Manage food preparation and production, ensuring consistency, quality, and adherence to cost controls to optimize profitability
- Develop and execute menus: Collaborate with the Executive Chef and Food & Beverage leadership to create and refine menus, incorporating seasonal ingredients and culinary trends
- Manage inventory and procurement: Oversee ordering, inventory control, and vendor relationships to maintain cost efficiency while ensuring high-quality ingredients
- Support financial performance: Participate in P&L reviews, manage food and labor costs, and implement strategies to improve operational efficiency and profitability
- Enhance guest experiences: Engage with guests and internal stakeholders, gather feedback, and support initiatives to elevate the dining experience
- Inspire and develop the team: Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work environment
- Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing