Chef de Cuisine - The Warbler Hotel

Chef de Cuisine - The Warbler Hotel Position Summary: The Chef de Cuisine is the senior leader responsible for the vision, strategy, and daily execution of all Food operations at the Warbler Hotel, including Mildred's Restaurant & Bar, Cafe, the rooftop bar "Upstairs," and in‑room dining. This leader ensures a seamless guest experience where hotel and food & beverage operations operate as one unified brand. Chef de Cuisine reports to the F&B General Manager. Leadership & Culture Lead and inspire a team aligned with Warbler Values: It's Personal, Sense of Belonging & Community, Prosperity for All, Power of Teamwork, and High Expectations. Create a culture rooted in integrity, inclusiveness, professionalism, and hospitality excellence. Uphold and operationalize all standards outlined in the employee handbooks and company policies. Champion a workplace of respect, safety, and collaboration. Actively facilitate and cultivate impeccable kitchen culture. Team Structure - Direct Reports Entire BOH Staff: Sous Chef, Cooks, Prep, Dishwasher, etc. Servicing all food operations entities. Qualifications Experience and Background: Minimum of 5 years of experience as a Chef, Sous Chef, Kitchen Management in upscale or fine dining environments. Skilled at execution and quality across multiple concepts. Proven leadership experience within operations generating $2.5-5M+ in annual revenue. Strong appreciation for dining food ways, and positive kitchen culture. Culinary degree or advanced culinary certification preferred. Skills and Competencies: Proficiency with Microsoft Office applications and restaurant management software platforms; Margin Edge, cost management software, and spreadsheets skills. Exceptional communication, coaching, team‑building, and organizational skills. Ability to manage multiple priorities in a fast‑paced, high‑volume environment. Proven legacy for developing leaders from within the team. Culture and Commitment: Present neat appearance for self and staff. Flexibility to work various shifts. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner. Bilingual communication skills are a plus. Lead with positive culture and execution mindset. Model company values with high integrity. Responsibilities Culinary Execution: Oversee daily food production, ensuring consistency, quality, and presentation meet premium hospitality standards. Menu Execution: When appropriate, collaborate with other leaders on menu evolution, seasonal changes, and innovative culinary offerings. Team Leadership: Interview, train, mentor, and schedule kitchen staff. Build a positive, high‑performing BOH culture with professional growth mindset. Kitchen Administration: Manage food and labor costs, control inventory. Develop innovative systems and process mindset. Health and Safety: Ensure compliance with all health department regulations, sanitation standards, alcohol service requirements, and licensing requirements. Sales and Profit: Collaborate with Sales and Events teams to maximize banquet, catering, private dining, and rooftop event revenue and profit. #J-18808-Ljbffr EmergencyMD