Chef De Cuisine

Pay or shift range: $85,000 USD to $90,000 USD. The estimated range is the budgeted amount for this position. Final offers are based on various factors, including skill set, experience, location, qualifications and other job-related reasons. Description Kitchen Operations & Management: Oversee and direct the daily operations of the restaurant’s kitchen, ensuring that all food is prepared and presented according to the highest culinary standards. Manage all kitchen staff, including line cooks, prep cooks, and sous chefs, ensuring that they follow the kitchen’s established procedures, recipes, and safety protocols. Maintain smooth kitchen operations during service, coordinating the kitchen team to ensure timely food preparation and delivery during peak dining hours. Ensure that kitchen equipment is well-maintained and functioning optimally, coordinating repairs and maintenance as needed. Ensure that all dishes are prepared according to recipes, with precise portion control and high-quality presentation. Menu Development & Culinary Creativity: Collaborate with the Executive Chef to develop, plan, and execute seasonal menus, incorporating fresh ingredients and local flavors. Ensure the creation of new, innovative menu items that align with the restaurant’s culinary concept and guest expectations. Regularly review the restaurant’s menu to ensure consistency, balance, and appeal to guest preferences. Work with the Executive Chef on pricing strategies, ensuring that food costs are managed effectively while maintaining menu quality. Keep track of food trends and adjust the menu accordingly, providing guests with creative and memorable dining experiences. Staff Management & Development: Lead, motivate, and manage kitchen staff, providing direction and supervision to ensure productivity and a high level of performance. Train new staff and develop existing team members through ongoing coaching, feedback, and skill-building opportunities. Conduct regular performance evaluations for kitchen staff, addressing any performance issues or areas for improvement. Foster a positive, collaborative work environment, ensuring open communication between the kitchen team and other hotel departments. Assist in managing kitchen labor costs by scheduling staff based on business needs, adjusting for peak and off-peak times. Quality Control & Consistency: Ensure that food leaving the kitchen consistently meets the restaurant’s quality standards for taste, appearance, and portion size. Continuously monitor food preparation methods, ensuring they meet established standards for quality, consistency, and presentation. Address any issues related to food quality or preparation immediately, troubleshooting problems to maintain standards. Conduct regular checks of all dishes before they are served to guests to guarantee consistency and quality. Food Safety & Hygiene: Maintain the highest standards of cleanliness and hygiene in the kitchen, ensuring compliance with local health regulations and safety standards. Ensure that all kitchen staff adhere to food safety protocols, including proper food handling, storage, and sanitation practices. Perform regular inspections to ensure the kitchen, equipment, and food storage areas meet health and safety guidelines. Lead by example in following food safety and sanitation procedures, including the management of food waste and preventing contamination. Ensure that proper allergen controls and dietary restrictions are communicated and respected in food preparation. Inventory & Cost Control: Oversee inventory management, ensuring the kitchen has the necessary supplies without overstocking or creating excess waste. Work closely with the Executive Chef and purchasing team to manage food orders, track food usage, and adjust orders as needed to maintain cost controls. Regularly audit inventory to ensure that stock levels are accurate and inventory loss is minimized. Monitor food costs and adjust recipes, portion sizes, or menu offerings to maintain profitability while delivering exceptional guest experiences. Assist in the preparation of food cost reports and budgets for the restaurant, identifying opportunities for cost savings without compromising quality. Work closely with the front-of-house staff to ensure smooth service and clear communication regarding menu items, guest requests, and dietary restrictions. Participate in regular meetings with hotel management, including marketing and sales teams, to align on restaurant promotions, events, and guest experience goals. Coordinate with the banquet or event team to ensure that large events or group bookings are well-served, including special menus or dietary accommodations. Ensure that the restaurant’s culinary vision is aligned with the overall brand of the hotel and supports the hotel's broader goals. Guest Experience & Satisfaction: Lead the team in delivering an exceptional culinary experience for guests, ensuring that food quality, service speed, and presentation are always of the highest standard. Address guest feedback or concerns promptly, ensuring any issues related to food quality or preparation are handled professionally and efficiently. Work with the front-of-house team to accommodate special dietary needs, preferences, or allergies to ensure guest satisfaction. Continually evaluate guest feedback and adjust kitchen operations, menu items, and food offerings to improve the overall dining experience. Education and/or Experience Culinary degree or equivalent experience in high‑end culinary operations. 5+ years of culinary experience, with at least 2-3 years in a leadership role within a hotel or fine dining restaurant. Strong background in managing kitchen staff, developing menus, and overseeing high‑volume culinary operations. Experience in managing food costs, budgeting, and inventory control. Proven track record of delivering exceptional food quality and guest satisfaction. Skills/Specialized Knowledge Exceptional culinary skills with expertise in both traditional and modern cooking techniques. Strong leadership abilities with the capacity to motivate and manage a diverse team. In‑depth knowledge of kitchen operations, food safety standards, and local health regulations. Excellent communication skills, with the ability to work collaboratively with kitchen and front‑of‑house teams. Ability to work under pressure, multitask, and maintain composure during high‑volume service periods. Creativity in menu design, with a passion for culinary innovation and trends. Strong problem‑solving skills, with the ability to troubleshoot kitchen issues efficiently and effectively. Proficiency in kitchen management software, POS systems, and Microsoft Office Suite. Physical Demands Ability to work in a high‑pressure, fast‑paced kitchen environment, standing for long periods and working under tight deadlines. Ability to lift, carry, and move heavy objects (up to 50 lbs). Flexibility to work evenings, weekends, and holidays as required by restaurant operations. Ability to work in hot, noisy, and sometimes stressful conditions during peak service hours. Proper Hospitality is an equal‑opportunity employer. We provide employment opportunities to all individuals regardless of race, color, religion, sex, national origin, age, disability, gender identity or expression, genetics, or any other federally or state‑protected category. We also consider qualified applicants with criminal histories in accordance with local Fair Chance Hiring Ordinances. #J-18808-Ljbffr Proper Hospitality