Chef de Cuisine - Hilton Santa Barbara Beachfront Resort

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 gorgeous Hilton Santa Barbara Beachfront Resort is looking for their next talented Chef De Cuisine. This is an incredible opportunity for a chef to expand their leadership experience and grow within the kitchen!

This role will help oversee culinary operation of The Set, where guests can enjoy the ocean view and cozy up by the fire pits at Santa Barbara’s best sunset-watching spot. The Set serves bistro-style classic dishes and specialty cocktails for lunch, dinner, and weekend brunch. It will also help oversee culinary operation of The Roundhouse, where guests can start their day at the Roundhouse buffet or choose from a menu of à la carte breakfast favorites.

A Chef de Cuisine is responsible for leading the culinary production of a designated kitchen in the hotel's continuing effort to deliver outstanding guest service and financial profitability.

The ideal candidate will have a total of 5-7 years cooking/culinary experience, 2 years minimum experience in a supervisory role within a kitchen (preferably hotel setting), excellent communication and time management skills, computer literacy, and the ability to liaise between team members and upper management. Luxury resort, payroll and banquet (high volume) experience are 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