Chef De Cuisine

Ontario Airport Hotel & Conference Center; Ontario (CA); On-site; USD 90,000 - 115,000; Full time

Job summary

Ontario Airport Hotel & Conference Center in Ontario, CA, is seeking a Chef De Cuisine to lead daily kitchen operations during a renovation and rebranding to Hyatt Regency. The ideal candidate brings hands-on culinary leadership and a track record of high-quality food execution.

You will mentor teams across outlets and events, ensure food safety and cost control, and collaborate with other hotel departments to deliver exceptional guest experiences during a busy, 24/7 operation.

Qualifications

• Requires 3–5 years of progressive culinary leadership in a high-volume hotel or luxury setting.
• Experience as Sous Chef or higher-level kitchen leadership role is required.
• Experience managing multi-outlet or large brigade kitchen operations preferred.
• Proven ability to train and develop culinary teams in a fast-paced environment.
• Excellent communication, organization, and cross-department collaboration skills.
• Holds or can obtain required food safety certifications.

Responsibilities

• Support the Executive Chef in daily leadership of culinary operations.
• Supervise food preparation, plating, and presentation for consistency and quality.
• Lead and coach culinary staff across prep, service, banquets, and events.
• Ensure compliance with food safety, sanitation, labeling, storage, and QC standards.
• Assist with inventory, scheduling, payroll support, and food cost management.
• Collaborate with culinary, stewarding, banquet, and other hotel departments.
• Support menu execution, seasonal offerings, and high-volume needs.
• Foster a respectful, inclusive, guest-centric kitchen culture.

Education

ServSafe Manager certification

Food Handler certification

TIPS certification

Job description

The Ontario Airport Hotel & Conference Center is seeking a highly motivated and experienced Chef De Cuisine. Under new ownership, we are embarking on a dynamic renovation and rebranding journey to a Hyatt Regency, and we are looking for a passionate, hands‑on culinary leader to support our kitchen operations during this exciting period of growth. If you bring a strong culinary background, a commitment to high-quality food execution, and proven experience supporting kitchen leadership and team development in a high-volume environment, we would love to hear from you.

Key Responsibilities

• Support the Executive Chef in the daily leadership of culinary operations and assigned kitchen areas.
• Supervise food preparation, cooking, plating, and presentation to ensure consistency, quality, and timely service standards.
• Lead, coach, train, and support culinary colleagues across prep, service, banquets, restaurant outlets, and special events.
• Ensure compliance with all food safety, sanitation, labeling, storage, and quality control standards, including product freshness and portioning.
• Assist with operational controls including ordering, inventory, scheduling, payroll support, and food cost management.
• Collaborate effectively with culinary, stewarding, banquet, restaurant, in‑room dining, purchasing, and other hotel departments.
• Support menu execution, development, seasonal offerings, special events, and high‑volume operational needs.
• Foster a respectful, inclusive, organized, and guest‑centric kitchen culture consistent with brand standards.

Additional Responsibilities: Please be aware that this job description is not intended to provide an exhaustive list of activities, duties, or responsibilities required of the employee for this position.

Qualifications

• Minimum of 3–5 years of progressive culinary leadership experience in a high-volume hotel or luxury hospitality environment required.
• Prior experience as a Sous Chef or higher-level kitchen leadership role required.
• Demonstrated expertise in multi‑outlet or large brigade kitchen operations preferred.
• Proven leadership experience managing, training, and developing culinary teams in a fast‑paced, high‑pressure environment.
• Exceptional communication, organizational, and interpersonal skills with a track record of building effective cross‑departmental relationships.
• Holds or able to obtain required certifications (e.g., San Bernardino Food Handler, ServSafe Manager, TIPS).
• Availability: The hotel operates 7 days a week, 24 hours a day. Schedules must accommodate fluctuating business demands.

Manhattan Hospitality Advisors is committed to equal employment opportunity. We provide equal opportunities to all qualified applicants regardless of race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status, or any other characteristic protected by law.