Chef de Cuisine - Luxury Forbes Five-Star Dining Leader

Zachry Hotels, LLC; San Antonio (TX); On-site; USD 90,000 - 140,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

401K

Paid Leave

Bonus Program

Disability Insurance

Tuition Reimbursement

Employee Assistance Program

Job summary

The Monarch San Antonio, Curio Collection by Hilton, is a 200-room luxury hotel located in the Hemisfair District. We seek a Chef de Cuisine to lead day-to-day culinary operations across multiple outlets, ensuring an exceptional dining experience aligned with Forbes Five‑Star standards.

You will oversee menu development, mentoring a high-performing kitchen brigade, and partnering with F&B leadership to optimize costs while maintaining top quality.

Qualifications

• High school diploma or equivalent is required.
• Minimum 5 years of progressive culinary leadership experience, including at least 2 years as Chef de Cuisine or equivalent in a luxury or Forbes Five‑Star property.
• Proven experience managing multi-outlet or fine-dining culinary operations.

Responsibilities

• Oversee all aspects of kitchen operations including menu development, food preparation, execution, and presentation.
• Ensure all dishes meet the highest standards of quality, flavor, and consistency per Forbes Five-Star expectations.
• Partner with the Executive Chef on seasonal menu planning, recipe development, costing, and sourcing.
• Drive innovation using local, sustainable ingredients and modern culinary techniques reflecting the brand.

Skills

Financial acumen

Menu design

Mentorship

Team leadership

Plating techniques

Education

High School Diploma or equivalent

Culinary Arts degree

Job description

The Monarch San Antonio, Curio Collection by Hilton, is a 200-room luxury hotel located in the Hemisfair District. We seek a Chef de Cuisine to lead day-to-day culinary operations across multiple outlets, ensuring an exceptional dining experience aligned with Forbes Five‑Star standards.

You will oversee menu development, mentoring a high-performing kitchen brigade, and partnering with F&B leadership to optimize costs while maintaining top quality.