Chef de Cuisine | Events

Chef de Cuisine | Events; United States; On-site; USD 102,000 - 115,000; Full time

Benefits offered by this job

Healthcare plan

401(k) plan

PTO & holidays

Parental leave

Free room nights

Employee meals & parking

Job summary

Rosewood Calistoga is seeking an events-focused Chef de Cuisine to lead Banquets, In-Room Dining, and Employee Cafeteria operations with a strong emphasis on luxury hospitality.

You will develop culinary leaders, set priorities, and ensure excellence in food, service, and safety standards across high-volume outlets.

Qualifications

• Progressive culinary leadership experience in luxury hotels, resorts, or fine dining.
• Led multiple culinary operations and culinary leaders; able to coach, mentor and delegate.
• Understand banquet execution, BEO planning, In-Room Dining, and service coordination.
• Strong knowledge of menu development, seasonal planning, and waste reduction.
• Comprehensive HACCP, sanitation and allergen controls knowledge.
• Excellent communication and decision-making during peak periods.

Responsibilities

• Lead daily culinary operations of Banquets, In-Room Dining, and Employee Cafeteria.
• Develop and mentor Sous Chefs and culinary leaders with clear performance expectations.
• Review and execute BEOs, event timelines, menus, guest counts, and dietary needs.
• Drive seasonal menu development and culinary improvements per SOPs.
• Maintain HACCP, sanitation, allergen controls, and food-safety standards.
• Manage food cost, labor, inventory, purchasing, and waste-control objectives.

Skills

Culinary leadership

Banquets ops

Menu development

Food cost control

HACCP knowledge

Staff coaching

High-volume service

Job description

Chef de Cuisine: Rosewood Calistoga

OUR PURPOSE AND CULTURE

We are driven to create a future where people and place enrich one another. We are wholly committed to rooting ourselves more deeply in every place we are in while setting new benchmarks for positive impact.

As a pioneering collective with a common purpose, we curate extraordinary moments and honor the soul of every place along our journey. At Rosewood Hotel Group, we answer The Calling. Together, we Make the Place.

THE TEAM

The Rosewood Calistoga Culinary team creates memorable dining experiences through collaboration, consistency, exceptional food quality, presentation, cleanliness, and guest satisfaction. In this department-head role, you will work closely with Executive Culinary Leadership and lead Sous Chefs, Chefs de Partie, Commis, cooks, and assigned culinary associates across Banquets, In-Room Dining, and Employee Cafeteria operations.

YOUR ROLE

As the Events Chef de Cuisine, you will provide overall culinary leadership for Banquets, In-Room Dining, and Employee Cafeteria operations. You will develop culinary leaders, establish operational priorities, drive consistent execution, guide seasonal menu development, and manage food and labor resources while maintaining luxury culinary and food-safety standards.

HOW YOU’LL MAKE THE PLACE

• Lead the daily culinary operations of Banquets, In-Room Dining, and Employee Cafeteria.
• Lead and develop Sous Chefs and culinary leaders, setting clear expectations for performance, training, accountability, and execution.
• Review and execute BEOs, event timelines, menus, guest counts, dietary requirements, special requests, and production requirements.
• Lead seasonal menu development and culinary improvements in accordance with established SOPs and culinary guidelines.
• Maintain recipe, portion, presentation, quality, allergen, HACCP, sanitation, and food-safety standards across assigned operations.
• Manage food cost, labor, inventory, purchasing, product utilization, and waste-control objectives while supporting exceptional guest experiences.

COULD THIS BE YOU?

• You bring progressive culinary leadership experience in luxury hotels, resorts, fine dining, banquet operations, or a comparable upscale environment.
• You have led multiple culinary operations and culinary leaders, with the ability to coach, mentor, delegate, and hold teams accountable.
• You understand banquet execution, BEO planning, In-Room Dining, production, employee dining, production planning, and service coordination.
• You bring strong knowledge of menu development, seasonal planning, food-cost control, purchasing, inventory management, portion control, and waste reduction.
• You have comprehensive knowledge of HACCP, sanitation, allergen controls, dietary accommodations, and applicable food-safety requirements.
• You communicate clearly, make sound operational decisions, and maintain exceptional quality and organization during high-volume business periods.

OUR BENEFITS

As part of our team, you'll enjoy a thoughtfully designed benefits package that supports your wellbeing, professional growth, and life beyond work. Our offerings include:

• Zero-cost healthcare plan options
• 401(k) retirement savings program
• 15 days of paid time off and 7 paid holidays
• 16 weeks of fully paid maternity and paternity leave for eligible associates
• 12 complimentary room nights annually plus 50% off food and beverage experiences
• Complimentary employee meals and free onsite parking.

OUR COMMITMENT TO YOU

At Rosewood Hotel Group, your voice is heard and valued. We're a community that encourages associates to be themselves, not fit into a fixed culture, and this philosophy shines through in our commitments to reflect and honor the history, culture and geography of our destinations.

We're not only committed to building and nurturing genuine, long-lasting relationships but to transforming them - and our Diversity, Equity and Inclusion (DEI) strategy helps put these principles into practice.

PAY TRANSPARENCY

The salary range for this position is $102,000-$115,000 annually. This is the pay range that the company expects to pay for this position. This position may also be eligible for bonuses. Decisions regarding individual salaries will be based on several factors, such as experience, type of experience, location, and education.