Chef de Cuisine: Lead Culinary Team & Guest Experience

Aimbridge Hospitality; Burlington (VT); On-site; USD 80,000 - 95,000; Full time

Job summary

Hotel Champlain Burlington, Curio Collection by Hilton is seeking a Chef de Cuisine to lead the kitchen, craft menus, and deliver exceptional dining experiences for resort members and guests. You will oversee the culinary team, maintain high standards, and embody the brand in every interaction.

You will manage inventory, costs, and daily operations while engaging with guests to create memorable dining moments and PR-worthy experiences.

Qualifications

• High School diploma or equivalent; 3–5 years as Sous Chef or 1–3 years as Chef de Cuisine in quality restaurants.
• Certified Food Manager certification (or ability to obtain within 30 days); strong verbal and written communication skills; fluent in the workplace’s primary language(s).
• Lift/carry up to 50 lbs; safe use of kitchen equipment.
• Proficient in critical thinking, decision-making, basic math, computer tasks, and collaboration across leadership levels.

Responsibilities

• Dream up delicious dishes for every meal, from breakfast to brunch, ensuring top-notch ingredients and flavor.
• Lead, train, and inspire the kitchen team for skillful, safe, and friendly service.
• Build relationships with resort members and guests by knowing their preferences for a personal dining experience.
• Keep the kitchen sparkling and compliant with health inspections, fresh ingredients, and daily equipment checks.
• Balance the books, manage inventory, and monitor costs and reports to keep the operation profitable.

Skills

Menu planning

Team leadership

Guest relations

Kitchen operations

Cost control

Education

High School diploma

Certified Food Manager

Tools

Kitchen equipment operation

POS/computer tasks

Job description

Hotel Champlain Burlington, Curio Collection by Hilton is seeking a Chef de Cuisine to lead the kitchen, craft menus, and deliver exceptional dining experiences for resort members and guests. You will oversee the culinary team, maintain high standards, and embody the brand in every interaction.

You will manage inventory, costs, and daily operations while engaging with guests to create memorable dining moments and PR-worthy experiences.