Hotel Chef de Cuisine: Lead Culinary Team & Menus

HEI Hotels & Resorts; The Woodlands (TX); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

401(k) with matching

Hotel room discounts

Job summary

The Westin at The Woodlands, operated by HEI Hotels & Resorts, is seeking an experienced Executive Chef to lead the kitchen team responsible for planning, production, and presentation of all hotel food. You will drive quality, consistency and profitability across restaurant and room service operations.

The role requires strong leadership, cost control, and menu development skills, with prior hotel/restaurant leadership. HEI benefits and a collaborative work environment are provided.

Qualifications

• Two+ years of post high school education, culinary education is desirable.
• Five+ years of employment in a related position.
• Hotel experience preferred.
• Advanced knowledge of food and beverage management.
• Knowledge of hotel operations, security, budgets and planning.
• Leadership to motivate and develop staff under deadlines.
• Effective verbal and written communication skills.

Responsibilities

• Plan and manage the kitchen staff in procurement, production and presentation of all hotel food.
• Direct daily production, preparation and presentation to meet standards and budgets.
• Lead HR activities in production areas: hiring, scheduling, training and performance reviews.
• Schedule maintenance and sanitation to ensure a safe, compliant kitchen environment.
• Monitor labor and food costs; generate reports to keep budgets on track.
• Assist Executive Chef in menu costing and seasonal/menu implementation.
• May assume Executive Chef duties in absence.

Skills

Leadership

Communication

Time management

People management

Problem solving

Education

Culinary education desirable

Post high school education

Job description

The Westin at The Woodlands, operated by HEI Hotels & Resorts, is seeking an experienced Executive Chef to lead the kitchen team responsible for planning, production, and presentation of all hotel food. You will drive quality, consistency and profitability across restaurant and room service operations.

The role requires strong leadership, cost control, and menu development skills, with prior hotel/restaurant leadership. HEI benefits and a collaborative work environment are provided.