Chef De Cuisine

Hutchinson Consulting; California (MO); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

401(k)

Medical insurance

Vision insurance

Job summary

A luxury hospitality recruitment firm is looking for an experienced Chef de Cuisine in California. The ideal candidate will have over 5 years of luxury hospitality leadership, fine dining experience, and a passion for elevating culinary standards in a high-end setting. Responsibilities include daily kitchen operations, staff management, and ensuring high quality food service. This full-time position offers a robust compensation package, including potential onsite housing.

Qualifications

• Must have 5+ years of luxury hospitality leadership experience.
• Passionate about elevating the food program for discerning clientele.
• Ability to manage kitchen staff and operations efficiently.

Responsibilities

• Prepare and order items for restaurant and bar menus.
• Track kitchen inventory and maintain food quality.
• Recruit staff and monitor their performance.

Skills

Luxury hospitality leadership

Fine dining experience

Team leadership

Job description

Senior Executive Wellness, Hospitality and Private Estate Recruiter at Hutchinson Consulting

Iconic, luxury (Forbes rated) resort property in California is seeking a creative culinarian and positive, inspirational team leader for a CDC opportunity. You must have 5+ years of luxury hospitality leadership, some fine dining experience and be passionate about elevating the food program for a very discerning, loyal clientele. (As part of a robust compensation package, this role can offer onsite housing in some situations)

The Chef de Cuisine is responsible for the daily operations of the kitchen and is the 6irst-in-command on a day-to-day basis, managing all other food preparation Associates. This is a key position that drives the motivation and productivity of the culinary team. The Chef de Cuisine reports to the Executive Chef.

ESSENTIAL FUNCTIONS

• Preparing and ordering all items for the restaurant and bar menus
• Consistently tracking kitchen inventory
• Maintaining food quality and ensuring guest satisfaction
• Working closely with the Executive Chef on menu development and recipe standardization
• Assisting in maintaining the overall food and labor cost
• Ensuring all Pendry standards and expectations are met
• Recruiting staff and monitoring their performance
• Executing all production and plating in a timely, ef6icient manner; meeting and exceeding guest expectations
• Remaining aware of culinary trends and always seeking to improve
• Scheduling kitchen staff and ensuring schedules are posted in a timely manner
• Monitoring equipment maintenance and condition
• Ensuring that the kitchen operates alongside state and federal health and safety codes

Job Details

• Seniority level: Mid-Senior level
• Employment type: Full-time
• Job function: Management, Product Management, and Customer Service
• Industries: Hospitality

Benefits

• 401(k)
• Medical insurance
• Vision insurance