Chef de Cuisine

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An upscale, full-service hotel is seeking a Chef de Cuisine to help lead restaurant and banquet culinary operations. We are looking for a hands-on leader who develops strong teams, delivers consistent food quality, and balances kitchen execution with financial and administrative responsibilities.

Benefits

• Great salary, amazing company and huge opportunity for growth.
• Comprehensive healthcare coverage, including medical, dental, and vision plans.
• Paid time off for relaxation. Financial security via 401(K) matching and pre-tax Health Savings Accounts (HSA) and Flexible Spending Accounts (FSA). 
• Discounts on dining, retail, and hotel stays.

Requirements/Qualifications

• Minimum of 2 years of culinary management experience.
• Experience supporting both restaurant and banquet operations.
• Proven ability to train, coach, motivate, and develop culinary teams.
• Strong understanding of food and labor costs, scheduling, forecasting, and inventory controls.
• Experience creating, costing, and executing menus while maintaining quality and profitability.
• Strong organizational skills and the ability to meet administrative and operational deadlines.
• Proficiency with Microsoft Word, Excel, and Delphi or similar programs.
• Ability to use scheduling, purchasing, and guest feedback systems such as Kronos, BirchStreet, and Medallia.
• ServSafe Food Protection Manager certification and applicable food safety certifications.
• Flexibility to work nights, weekends, and holidays.

Preferred Background & Skills

• Culinary leadership experience in an upscale, full-service hotel; Five Diamond kitchen experience preferred.
• Hands-on, positive leadership style with clear expectations and consistent accountability.
• Ability to lead across multiple kitchens and communicate detailed service and shift updates.
• Comfortable engaging with guests during tastings, special events, pre-convention meetings, and site visits.
• Experience reviewing monthly P&Ls and adjusting staffing and production to business levels.
• Strong purchasing and receiving practices, with attention to product quality, yields, rotation, and waste.
• Commitment to sanitation, kitchen maintenance, and food safety standards.
• Collaborative approach to working with culinary leadership, F&B teams, and other hotel departments.
• College education or culinary degree preferred.

JOB ID: 183649

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Darryl Downs

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