Chef De Cuisine - Hotel Cleveland Autograph Collection

Coury Hospitality; Cleveland (OH); On-site; USD 85,000 - 110,000; Full time

Job summary

Coury Hospitality seeks a Chef de Cuisine to lead daily culinary operations across multiple restaurant outlets at The National and related venues in Cleveland. You will oversee food quality, presentation, and consistency while managing kitchen staff, inventory, and costs.

The role requires strong leadership, a culinary degree, and ServSafe certification. You will collaborate with hotel and brand leadership to deliver exceptional guest experiences and uphold luxury standards in a fast-paced

Qualifications

• Minimum 5 years of progressive culinary experience, with at least 2 years in a leadership role in a high-end restaurant or luxury hotel
• Culinary degree or formal training from an accredited culinary school preferred.
• Valid ServSafe Food Manager Certification or ability to obtain upon hire.

Responsibilities

• Direct and manage all aspects of kitchen operations for assigned outlets, ensuring high standards of food preparation, service, safety, and sanitation.
• Develop menus in collaboration with the Executive Chef that are innovative, seasonal, and cost-effective, ensuring alignment with the restaurant’s identity and guest expectations.
• Train, mentor, and supervise all kitchen staff including sous chefs, line cooks, prep cooks, and dishwashers.
• Monitor food quality and consistency, conducting regular tastings and line checks to ensure excellence.
• Maintain proper staffing levels by recruiting, scheduling, and evaluating team performance.
• Control food cost through waste reduction, portion control, and effective inventory management.
• Maintain a clean and safe kitchen that adheres to all health department regulations and company policies.
• Collaborate with front-of-house leaders to ensure seamless service and guest satisfaction.
• Participate in budgeting and forecasting; track kitchen financial performance and implement corrective actions as needed.

Skills

Leadership

Culinary excellence

Cost control

Communication

Organizational skills

Time management

Guest satisfaction

Education

Culinary degree or formal training

Job description

Position Summary

The Chef de Cuisine is responsible for overseeing the daily culinary operations of one or more restaurant outlets at The National. This leader ensures exceptional food quality, presentation, and consistency while managing kitchen staff, maintaining inventory and food costs, and enforcing culinary standards that align with the luxury and brand expectations of Hotel Cleveland and Coury Hospitality.

Essential Responsibilities

• Direct and manage all aspects of kitchen operations for assigned outlets, ensuring high standards of food preparation, service, safety, and sanitation.
• Develop menus in collaboration with the Executive Chef that are innovative, seasonal, and cost-effective, ensuring alignment with the restaurant’s identity and guest expectations.
• Train, mentor, and supervise all kitchen staff including sous chefs, line cooks, prep cooks, and dishwashers.
• Monitor food quality and consistency, conducting regular tastings and line checks to ensure excellence.
• Maintain proper staffing levels by recruiting, scheduling, and evaluating team performance
• Control food cost through waste reduction, portion control, and effective inventory management.
• Maintain a clean and safe kitchen that adheres to all health department regulations and company policies.
• Collaborate with front-of-house leaders to ensure seamless service and guest satisfaction.
• Participate in budgeting and forecasting; track kitchen financial performance and implement corrective actions as needed.

Requirements

• Minimum 5 years of progressive culinary experience, with at least 2 years in a leadership role in a high-end restaurant or luxury hotel
• Culinary degree or formal training from an accredited culinary school preferred.
• Valid ServSafe Food Manager Certification or ability to obtain upon hire.

Knowledge, Skills & Abilities

• Strong leadership and team-building skills with the ability to motivate and develop culinary talent.
• Exceptional knowledge of culinary techniques, kitchen equipment, and food production methods.
• Proven ability to manage food and labor costs while delivering outstanding food quality.
• Excellent communication, organization, and time-management skills.
• Passion for innovation, quality, and guest satisfaction.
• Ability to remain calm and make sound decisions in a fast-paced, high-pressure environment.

Physical Demands

• Ability to stand, walk, bend, and lift for extended periods.
• Must be able to lift and carry up to 50 lbs.
• Exposure to heat, cold, and sharp kitchen equipment.