Chef De Cuisine

Hutchinson Consulting; California; On-site; USD 90,000 - 120,000; Full time

Job summary

Iconic luxury hotel seeks a creative, passionate culinarian for a Chef De Cuisine role in California. This position acts as second in command, coordinating a culinary team, driving motivation and productivity, and reporting to the Executive Chef.

Responsibilities include menu planning, inventory control, quality assurance, and staff scheduling. The ideal candidate will be a culinary school graduate with 3+ years as a senior chef in a hotel, experience introducing new concepts, and strong

Qualifications

• Culinary leadership aptitude required.
• Ability to manage multiple priorities under time constraints.
• Strong understanding of safety and health regulations.
• Experience implementing new food concepts and menus.
• Excellent knowledge of Public Health regulations.
• Must hold safety certifications.

Responsibilities

• Preparing and ordering all items for restaurant and bar menus.
• Tracking kitchen inventory.
• Maintaining food quality and guest satisfaction.
• Collaborating with Executive Chef on menu development and recipe standardization.
• Ensuring food and labor cost controls.
• Scheduling kitchen staff and posting schedules.

Job description

Iconic luxury hotel (Forbes rated) is seeking a creative, passionate culinarian for a Chef De Cuisine opportunity.

This role is second 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 standards and expectations are met
• Recruiting staff and monitoring their performance
• Executing all production and plating in a timely, efficient 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

QUALIFICATIONS

• Culinary school graduate or related training required
• Minimum three years’ experience as a senior level chef in a comparable hotel environment
• Experience implementing new food concepts and menus
• Ability to handle multiple tasks and work well in an environment with time constraints
• Must have all necessary safety certifications
• Excellent knowledge of Public Health regulations