Chef de Cuisine

Tapestry Conshohocken; Town of Florida (NY); On-site; USD 70,000 - 110,000; Full time

Benefits offered by this job

Competitive wages

Medical insurance

Dental insurance

Vision insurance

Life insurance

Disability insurance

401(k) match

Tuition assistance

Hotel discounts

Career development

Bonus eligibility

Job summary

Wyndham Grand Jupiter is seeking a skilled and motivated Chef de Cuisine to lead our kitchen team and deliver exceptional culinary experiences. This role is central to maintaining high food quality, training and mentoring staff, and ensuring smooth kitchen operations while upholding our standards and values, including guest satisfaction and hospitality excellence.

You will oversee daily kitchen operations across hot and cold stations, develop seasonal menus with farm-to-table ingredients,

Responsibilities

• Oversee all aspects of daily kitchen operations across hot and cold stations (main kitchen, bakery, pantry) and all hotel-related functions on a.m./p.m. shifts
• Responsible for the kitchen in the Chef's absence
• Establish preparation methods, cooking techniques, and portioning standards; ensure economical and technically correct food preparation
• Assess food portion size, visual appeal, taste, and temperature of items served
• Bear responsibility for the final food product and oversee preparation
• Direct cooks on daily forecasts and customer counts to ensure timely service
• Prepare daily production sheets and lists for food cost control
• Cut meat, poultry, and seafood according to daily business needs
• Direct efficient use of leftovers and supervise buffets and showpieces
• Understand and monitor corporate promotions, buffet standards, and three-meal concept standards
• Work with reports to create and implement menus
• Operate within health and wellness vision of the hotel
• Farm-to-table philosophy using responsibly sourced proteins and produce from local farms
• Stay connected with seasonal availability and wellness trends while crafting menus
• Assist with building and maintaining in-house menu specifications and banquet files
• Compute daily food cost and check purchases for quality and price
• Supervise requisitioning to prevent waste
• Ensure compliance with requisition procedures
• Enforce local health department sanitation laws and maintain hygiene and safety across back-of-house
• Check stations for end-of-shift storage and sanitation
• Ensure SOP compliance and monitor Loss Prevention in kitchen areas
• Conduct staff performance reviews and support hiring and disciplinary actions
• Prepare and submit reports (wage progress, payroll, revenue, schedules, inventories)
• Monitor quality of all food products and presentations
• Collaborate with F&B managers and coordinate inter-departmental communications
• Respond to guest complaints promptly and professionally
• Keep abreast of culinary market trends and participate in professional development
• Support equal opportunity and inclusive workplace culture
• Champion training and development for culinary externs and apprentices

Job description

The Wyndham Grand Jupiter is seeking a skilled and motivated Chef de Cuisine to lead our kitchen team and deliver exceptional culinary experiences. This role is key in maintaining high food quality, training and mentoring staff, and ensuring smooth kitchen operations while upholding our standards and values. Such as the following:

Kitchen Operations & Food Production

• Oversee all aspects of daily kitchen operations, including hot food (main kitchen/bakery), cold food (pantry), and all hotel-related functions on a.m./p.m. shifts
• Responsible for the kitchen in the Chef's absence
• Establish preparation methods, cooking techniques, and portioning standards; ensure food preparation is economical and technically correct
• Assess food portion size, visual appeal, taste, and temperature of items served
• Bear responsibility for the final food product served and oversee food preparation
• Make cooks aware of daily forecasts and customer counts to ensure timely service
• Prepare daily food production sheets and production lists for food cost control
• Cut meat, poultry, and seafood according to daily business needs
• Direct efficient use of leftovers
• Actively supervise buffets, buffet presentation, and showpieces
• Understand, implement, and monitor corporate promotions, buffet standards, and three-meal concept standards

Menu & Cost Management

• Work with direct reports to create and implement menus
• Operate with in the health and wellness vision of the hotel driving whole food preparations
• Embrace a farm-to-table philosophy utilizing responsibly sourced proteins and produce from local farms and purveyors
• Stay connected with seasonal availability of ingredients and wellness trends while cultivating menus around them
• Assist with building and maintaining in-house menu specifications
• Maintain appropriate menu and banquet files
• Know how to compute daily food cost
• Check food purchases for proper ordering, quality, and price structure
• Supervise requisitioning of food to prevent stockpiling and losses due to spoilage
• Ensure compliance with requisition procedures

Sanitation, Safety & Compliance

• Know and enforce all local health department sanitation laws
• Responsible for hygiene, safety, and sanitary conditions throughout the back-of-house
• Check all stations at the end of every shift for proper food storage and sanitation
• Bear responsibility for physical working conditions, including kitchen tools and equipment
• Ensure compliance with SOPs in all outlets
• Coordinate and monitor all phases of Loss Prevention in kitchen areas

Staff Management

• Conduct staff performance reviews in accordance with Wyndham standards
• Recommend hiring, separation, and issuance of disciplinary action as required

Administration & Reporting

• Prepare and submit required reports in a timely manner (Wage Progress, payroll, revenue, employee schedules, quarterly action plans, log-on reports, food cost reports, daily inventories)
• Monitor quality of all food product and presentation

Communication & Guest Relations

• Work with other F&B managers and keep them informed of F&B issues as they arise
• Keep immediate supervisor fully informed of all problems or matters requiring attention
• Coordinate inter-departmental correspondence with catering, sales, purchasing, room service, engineering/maintenance, human resources, and security
• Respond to guest complaints in a timely manner

Professional Development

• Keep abreast of the culinary market; participate in professional organizations and in the education of culinary externs and apprentices

Benefits (Full-Time Associates Only)

• Competitive wages
• Comprehensive medical, dental, vision, life, and disability insurance
• 401(k) with company match
• Tuition assistance
• Discounted hotel stays
• Extensive training and career development opportunities
• Performance-based bonus eligibility

Why Concord?

Our culture is built on our five Cornerstones: Quality, Integrity, Community, Profitability, and Fun. We provide a supportive, inclusive, and rewarding workplace where associates are valued, trained, and given opportunities to grow.

We are an equal opportunity employer and strongly support diversity and inclusion through our mission to be a “Great Place to Work for All.”

We are Concord!

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.