Chef De Cuisine

Company Description Hilton Santa Barbara Beachfront Resort is an AAA Four Diamond property located on California’s Central Coast, directly across from pristine beaches. The resort features 360 guest rooms and suites, an outdoor pool, full-service spa, fitness center, pickleball courts, and a variety of on-site recreational options. Guests enjoy multiple dining venues, including breakfast at The Roundhouse and evening cocktails and dining at The Set with outdoor fire pits and ocean views. With 60,000 sq. ft. of flexible indoor and outdoor event space, including the 20,000 sq. ft. open-air Plaza Del Sol, the resort hosts a wide range of meetings and celebrations. Situated steps from the local arts district and historic downtown, it offers team members a vibrant, scenic workplace in quintessential Santa Barbara. Role Description The Chef De Cuisine is a full-time, on-site leadership role based at Hilton Santa Barbara Beachfront Resort in Santa Barbara, CA. This position oversees daily kitchen operations, including menu execution, food preparation, station organization, and coordination of service for restaurant outlets, banquets, and special events. The Chef De Cuisine leads, trains, and mentors kitchen team members to maintain high culinary standards, consistent food quality, and safe working practices. The role is responsible for ordering and managing inventory, monitoring food and labor costs, and supporting seasonal menu development aligned with brand standards and guest preferences. This position collaborates closely with the Executive Chef, Food & Beverage leadership, and front-of-house teams to deliver exceptional guest experiences and support the resort’s overall culinary vision. Qualifications Demonstrated culinary expertise, including advanced cooking techniques, recipe development, and plate presentation in upscale or resort environments. Experience in kitchen leadership, with skills in team supervision, scheduling, training, and performance management. Strong operational skills in inventory control, cost management, and vendor coordination to support efficient and profitable kitchen operations. Comprehensive knowledge of food safety, sanitation standards, and health regulations, with a commitment to maintaining a safe and compliant kitchen. Ability to work collaboratively with cross-functional hotel teams, communicate clear, and maintain professional relationships with guests and colleagues. Proven capacity to perform in a fast-paced, high-volume setting, with strong organizational skills and attention to detail. Prior experience as a Sous Chef or Chef De Cuisine in a full-service hotel, resort, or high-end restaurant is strongly preferred. Culinary degree or formal culinary training is beneficial; equivalent professional experience will also be considered. Flexibility to work varied schedules, including evenings, weekends, and holidays, based on business needs. #J-18808-Ljbffr Hilton Santa Barbara Beachfront Resort