Head Chef: Lead Kitchen, Menus & Team Growth

Hei Hotels Inc.; The Woodlands (TX); Hybrid; USD 80,000 - 90,000; Full time

Benefits offered by this job

Medical and Dental benefits

Vision insurance

Vacation, Sick, and Holidays

Pet insurance

401(k) with matching

Hotel room discounts

Job summary

HEI Hotels and Resorts is seeking a Chef de Cuisine to lead culinary operations at The Westin Woodlands. You will manage kitchen production, train staff, and ensure quality and safety across all hotel food outlets.

The role requires extensive kitchen leadership, strong cost control, and the ability to adapt menus to seasonal offerings. On-site position with a focus on delivering exceptional guest dining experiences.

Qualifications

• Two+ years of post high school education; culinary education desirable.
• Five+ years in a related kitchen role.
• Hotel experience preferred.
• Advanced knowledge of food service management and people leadership.
• Strong understanding of hotel operations, safety and budgeting.

Responsibilities

• Plan and manage the kitchen staff for food production in the hotel restaurant and room service.
• Lead hiring, training, coaching and performance reviews in the kitchen.
• Schedule and maintain sanitation of kitchen and equipment.
• Monitor labor and food costs; report budgets and ensure quality.
• Promote Accident Prevention Program to minimize liabilities.
• Assist Executive Chef with seasonal menus costing and implementation.
• Occasionally act as Executive Chef in their absence.
• Maintain attendance and reliability; perform other duties as assigned.

Skills

Leadership

Communication

Hotel operations knowledge

Time management

Education

Culinary education desirable

Job description

HEI Hotels and Resorts is seeking a Chef de Cuisine to lead culinary operations at The Westin Woodlands. You will manage kitchen production, train staff, and ensure quality and safety across all hotel food outlets.

The role requires extensive kitchen leadership, strong cost control, and the ability to adapt menus to seasonal offerings. On-site position with a focus on delivering exceptional guest dining experiences.