We are seeking a talented and dynamic Chef de Cuisine to lead our culinary team at our full-service resort hotel. Our Chef de Cuisine will oversee all aspects of kitchen operations, ensuring the highest standards of food quality, presentation, and service. Our Chef de Cuisine will play an integral role in delivering exceptional dining experiences for our guests, while fostering a creative and collaborative environment within the kitchen.

Our Chef de Cuisine will oversee all aspects of restaurants and bars culinary execution, assisting the Executive Chef in many other areas. Chef de cuisine has human resource, financial and administrative responsibilities as they relate to his/her direct reports. In addition, our Chef de Cuisine is also responsible for working closely with the Executive Chef to ensure standards are met in all other aspects of the commissary operation.

Responsibilities

• Culinary Leadership: Lead, inspire, and manage the kitchen team to achieve excellence in food preparation and guest satisfaction.
• Menu Development: Design and implement innovative, seasonally inspired menus that align with the resort's brand and cater to a range of guest preferences.
• Operational Oversight: Oversee daily kitchen operations, including food preparation, production, and service, to ensure seamless delivery during service periods.
• Team Development: Recruit, train, and mentor kitchen staff, fostering a positive work environment and encouraging professional growth.
• Quality Control: Maintain the highest standards in food quality, flavor, and presentation across all dining outlets, including fine dining restaurants, casual venues, and event catering.
• Budget Management: Monitor food costs, labor efficiency, and kitchen expenses, ensuring profitability while maintaining quality.
• Health & Safety Compliance: Ensure all staff comply with health, safety, and sanitation regulations, creating a safe and hygienic kitchen environment.
• Collaboration: Work closely with the Food & Beverage Manager and other department leaders to support resort-wide operations and guest satisfaction.
• Problem Solving: Address and resolve operational challenges in real-time to ensure smooth kitchen performance.

Qualifications

• The Chef de Cuisine must have 3 years of experience in the day-to-day kitchen organization of a multi-outlet hotel, as well as 5 years of senior level or chef de cuisine experience in high quality, volume-oriented environment.
• The Chef de Cuisine must have a proven successful history of financial success.
• The Chef de Cuisine must be guest and employee oriented, with a desire to train and inspire.
• The Chef de Cuisine must always operate with elevated levels of integrity and honesty, with a passion for success.
• The Chef de Cuisine prefers a culinary degree or equivalent.

• Benefit
• Strong and competitive Salary
• Bonus
• Medical, Dental and Vision Insurance
• LTD, STD, Life Insurance
• Pension Plan
• Vacation and PTO