Chef de Cuisine - Valley Goat

Chef De Cuisine

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. But we can't do it alone. That's why hiring thoughtful and inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us.

Job Summary:

This role requires a strong leader with a passion for teambuilding, collaboration, coaching, and accountability. The Chef De Cuisine will carry out the culinary vision and standards set by Chef Stephanie Izard. They 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 Chef De Cuisine will oversee the daily culinary operations of our signature restaurant, managing all culinary team members. As the lead chef, they are responsible for delivering an exceptional dining experience to every guest, maintaining the highest standards of food quality, presentation, and safety. The Chef De Cuisine ensures strict adherence to health and safety regulations with keen attention to detail.

Duties/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 in exactly as provided by Chef Stephanie Izard's.
• 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 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, notable product sources, etc.
• 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 & back of the house.
• Write team member schedules based on business levels, type of guest (transient vs group), and business needs.
• Able to 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.
• Performs 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 Fish & Meat handling, cleaning, and portioning.
• Extensive knowledge of sauce and stock making (ie: 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, preferred.
• Culinary school degree preferred.
• 2-3 year's 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.

About us...

As a mission-driven company, our purpose is our true north, and our compass guides the way. The purpose we live by impacts the lives of our team members, drives the experiences for our guests, builds community with like-minded travelers and takes care of the planet we live in. Founded in 2006 by Barry Sternlicht, Starwood Hotels is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group.

110,000.00 - 115,000.00

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.