Chef de Cuisine

Job Summary Grow with us... Life at Starwood Hotels is based on a simple idea: the world is beautiful and we want to keep it that way. That’s why we’re hiring a Chef de Cuisine who can carry out the culinary vision and standards set by Chef Stephanie Izard. The Chef de Cuisine will work closely with Chef Stephanie to create menus, develop systems, and establish standard operating procedures (SOPs) that align with her unique style and vision for the restaurant. The role involves overseeing daily culinary operations, managing the culinary team, ensuring the highest standards of food quality, presentation, and safety, and maintaining strict adherence to health and safety regulations. Compensation: 110,000.00 - 115,000.00. Supervisory Responsibilities Oversight of Stewards, Prep Cooks, Pastry Chef, Pastry Team, Line Cooks, and Sous Chefs. Responsibilities Uphold and maintain the culinary standards and service quality set by Chef Stephanie Izard. Collaborate daily with Chef Stephanie Izard and hotel management to ensure seamless restaurant operations. Develop and maintain strong relationships with vendors and farmers to source and secure the highest quality ingredients, following Chef Stephanie’s curated standards. Ensure all dishes are prepared and presented exactly as specified by Chef Stephanie Izard. Monitor kitchen performance, ensuring consistency in food preparation, presentation, and safety practices. Oversee inventory management and procurement, ensuring the kitchen operates efficiently while using the best available products. Communicate a clear vision to the culinary team and provide training to fully execute to specification. Conduct recipe and menu food costing to ensure financial efficiency while maintaining the highest quality standards. Continue education of service staff on all menus, including highlights/talking points, allergens, possible modifications, and notable product sources. Communicate with restaurant guests and clients in a friendly and professional manner. Oversee the ordering and inventory of food, equipment, and supplies relevant to daily operations. Guide, train, and develop team members in an inclusive and respectful environment. Lead daily rallies with both front and back of the house. Write team member schedules based on business levels, type of guest (transient vs group), and business needs. Understand and write feedback analysis on financial reports at the end of the month, specific to food and labor cost. Properly train and lead the team on waste diversion practices. Meet sustainability standards and goals for the venue, i.e., sourcing of ingredients, waste diversion, zero waste dishes. Help plan and execute one pay-it-forward event per year. Perform other related duties as assigned. Required Skills/Abilities Extensive knowledge of sanitation and regulations for workplace safety. Extensive knowledge of food handling techniques, preparation, and cooking procedures. Extensive knowledge of Fish & Meat handling, cleaning, and portioning. Extensive knowledge of sauce and stock making (e.g., Hollandaise, broths…) Advanced sustainability & waste diversion knowledge. Technical knowledge of Excel, Word, Outlook, & other necessary platforms. Ability to work quickly and efficiently in a high‑paced, stressful environment. Ability to oversee food quality and consistency on all prepped items. Ability to work well as part of a team. Ability to maintain personal hygiene. Education and Experience High school or vocational school coursework in kitchen basics such as food safety is preferred. Culinary school degree preferred. 2–3 years of experience as a Chef de Cuisine, Sous Chef, or Senior Sous Chef. Physical Requirements Prolonged periods of standing and working in a kitchen. Exposure to extreme heat, steam, and cold present in a kitchen environment. Must be able to lift up to 50 pounds at times. Must be able to work early mornings, late nights, and unpredictable hours. Manual dexterity to cut and chop foods and perform other related tasks. Equal Opportunity Employer Starwood Hotels is an Equal Opportunity Employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non‑discrimination on any protected basis covered under applicable law. If you require any special accommodations, please visit People Operations. #J-18808-Ljbffr