Chef de Cuisine: Northwest Culinary Leader

Noble House Hotels & Resorts; Pacific City (OR); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Health benefits

401K plan

Paid holidays/personal/vacation

Onsite parking

Complimentary shift meal

Team discounts (Noble House nationwide

Career growth opportunities

Job summary

Noble House Hotels & Resorts invites a Chef De Cuisine to join the Meridian Restaurant and Bar at Headlands Coastal Lodge and Spa. Lead a culinary team focused on refined Northwest dining, while upholding high standards of quality, safety, and guest service in a luxury coastal property.

4 years of culinary leadership and ServSafe‑certified expertise are preferred to drive menu execution, cost control, and staff development in a dynamic Pacific Northwest setting.

Qualifications

• 4 years culinary experience with supervisory/management responsibility.
• State‑certified food handlers and/or ServSafe certification.
• Proven ability to manage staff and control food costs.
• Strong written, verbal, and interpersonal communication skills.
• Able to work flexible hours, including nights, weekends, and holidays.

Responsibilities

• Oversee and maintain the highest standards of food preparation, recipe execution, plating and safety.
• Manage inventory, ordering, food cost, and recipes using kitchen systems.
• Lead the Heart of House team with coaching, accountability and professional development.
• Develop and deliver Northwest cuisine while ensuring menu consistency.
• Schedule shifts, train staff, and monitor performance to uphold quality and sanitation.

Skills

Culinary experience

Leadership

Staff management

Food safety & cost control

Communication

Problem solving

Job description

Noble House Hotels & Resorts invites a Chef De Cuisine to join the Meridian Restaurant and Bar at Headlands Coastal Lodge and Spa. Lead a culinary team focused on refined Northwest dining, while upholding high standards of quality, safety, and guest service in a luxury coastal property.

4 years of culinary leadership and ServSafe‑certified expertise are preferred to drive menu execution, cost control, and staff development in a dynamic Pacific Northwest setting.