Chef De Cuisine

Hilton Santa Barbara Beachfront Resort; Santa Barbara (CA); On-site; USD 90,000 - 130,000; Full time

Job summary

Hilton Santa Barbara Beachfront Resort in Santa Barbara, CA is seeking a Chef De Cuisine to lead daily kitchen operations, execute menus, and ensure exceptional guest experiences. You will manage inventory, food and labor costs, train the kitchen team, and coordinate with the Executive Chef and F&B leadership to maintain brand standards across outlets, banquets, and events.

This full-time, on-site role requires strong organizational skills, flexibility to work evenings, weekends, and holidays,

Qualifications

• Demonstrated culinary expertise in upscale or resort environments.
• Experience leading kitchen teams, including scheduling and training.
• Strong inventory, cost control, and vendor coordination.
• Deep knowledge of food safety and health regulations.
• Ability to collaborate with hotel operations and front-of-house teams.
• Flexibility to work evenings, weekends, and holidays.

Responsibilities

• Oversee daily kitchen operations, including menu execution and food preparation across restaurant outlets, banquets, and events.
• Direct station organization and service coordination for high-volume settings.
• Lead, train, and mentor kitchen staff to maintain high culinary standards and safe working practices.
• Monitor inventory, food and labor costs; support seasonal menu development aligned with brand standards.
• Collaborate with the Executive Chef, F&B leadership, and front‑of‑house teams to deliver exceptional guest experiences.

Skills

Culinary excellence

Advanced cooking techniques

Recipe development

Plate presentation

Kitchen leadership

Team supervision

Scheduling

Training

Performance management

Inventory control

Cost management

Food safety & sanitation

Vendor coordination

Strong organizational skills

Education

Culinary degree or formal training

Job description

Company Description

Hilton Santa Barbara Beachfront Resort is an AAA Four Diamond property located on California’s Central Coast, directly across from pristine beaches. The resort features 360 guest rooms and suites, an outdoor pool, full-service spa, fitness center, pickleball courts, and a variety of on-site recreational options. Guests enjoy multiple dining venues, including breakfast at The Roundhouse and evening cocktails and dining at The Set with outdoor fire pits and ocean views. With 60,000 sq. ft. of flexible indoor and outdoor event space, including the 20,000 sq. ft. open-air Plaza Del Sol, the resort hosts a wide range of meetings and celebrations. Situated steps from the local arts district and historic downtown, it offers team members a vibrant, scenic workplace in quintessential Santa Barbara.

Role Description

The Chef De Cuisine is a full-time, on-site leadership role based at Hilton Santa Barbara Beachfront Resort in Santa Barbara, CA. This position oversees daily kitchen operations, including menu execution, food preparation, station organization, and coordination of service for restaurant outlets, banquets, and special events. The Chef De Cuisine leads, trains, and mentors kitchen team members to maintain high culinary standards, consistent food quality, and safe working practices. The role is responsible for ordering and managing inventory, monitoring food and labor costs, and supporting seasonal menu development aligned with brand standards and guest preferences. This position collaborates closely with the Executive Chef, Food & Beverage leadership, and front-of-house teams to deliver exceptional guest experiences and support the resort’s overall culinary vision.

Qualifications

• Demonstrated culinary expertise, including advanced cooking techniques, recipe development, and plate presentation in upscale or resort environments.
• Experience in kitchen leadership, with skills in team supervision, scheduling, training, and performance management.
• Strong operational skills in inventory control, cost management, and vendor coordination to support efficient and profitable kitchen operations.
• Comprehensive knowledge of food safety, sanitation standards, and health regulations, with a commitment to maintaining a safe and compliant kitchen.
• Ability to work collaboratively with cross-functional hotel teams, communicate clear, and maintain professional relationships with guests and colleagues.
• Proven capacity to perform in a fast-paced, high-volume setting, with strong organizational skills and attention to detail.
• Prior experience as a Sous Chef or Chef De Cuisine in a full-service hotel, resort, or high-end restaurant is strongly preferred.
• Culinary degree or formal culinary training is beneficial; equivalent professional experience will also be considered.
• Flexibility to work varied schedules, including evenings, weekends, and holidays, based on business needs.