Executive Kitchen Leader – Fine Dining

Proper Hospitality; Palm Springs, Northern (CA, KY); Hybrid; USD 85,000 - 90,000; Full time

Job summary

Proper Hospitality in Palm Springs, CA, seeks a senior kitchen leader to oversee daily operations and ensure top culinary standards. You will manage a diverse kitchen team, collaborate on seasonal menus, and drive cost control while maintaining guest satisfaction.

Leverage your extensive culinary leadership to guide menu development, training, and quality assurance in a high-volume, luxury hotel setting.

Qualifications

• Culinary degree or equivalent experience in high-end culinary operations.
• 5+ years of culinary experience, with at least 2-3 years in a leadership role within a hotel or fine dining restaurant.
• Strong background in managing kitchen staff, developing menus, and overseeing high-volume culinary operations.
• Experience in managing food costs, budgeting, and inventory control.
• Proven track record of delivering exceptional food quality and guest satisfaction.

Responsibilities

• Oversee and direct the daily operations of the restaurant's kitchen, ensuring that all food is prepared and presented to high standards.
• Manage all kitchen staff, including line cooks, prep cooks, and sous chefs, ensuring adherence to recipes and safety protocols.
• Collaborate with the Executive Chef to develop, plan, and execute seasonal menus and pricing strategies.
• Lead, motivate, and train kitchen staff, and conduct regular performance evaluations.
• Maintain cleanliness, food safety, inventory, and cost controls across kitchen operations.
• Coordinate with front-of-house and events teams to ensure guest satisfaction during service and events.

Skills

Kitchen leadership

Menu development

Food safety

Cost control

Staff training

Communication

Education

Culinary degree

Job description

Proper Hospitality in Palm Springs, CA, seeks a senior kitchen leader to oversee daily operations and ensure top culinary standards. You will manage a diverse kitchen team, collaborate on seasonal menus, and drive cost control while maintaining guest satisfaction.

Leverage your extensive culinary leadership to guide menu development, training, and quality assurance in a high-volume, luxury hotel setting.