Mission Inn Restaurant Chef D' Cuisine

BENCHMARK; United States; On-site; USD 75,000 - 90,000; Full time

Benefits offered by this job

Health, dental, and vision insurance

Paid time off

Retirement savings plan

Employee dining and hotel discounts

Professional development opportunities

Job summary

BENCHMARK is seeking a Chef de Cuisine who will lead the culinary operations at The Mission Inn Hotel & Spa. In this role, you will supervise the kitchen team, ensure high food quality, and uphold safety standards. The ideal candidate will possess a culinary degree, 3-5 years of leadership experience, and strong culinary skills.

This position offers a competitive salary range of $75,000 to $90,000, health benefits, and several opportunities for professional development and career advancement.

Qualifications

• Minimum of 3–5 years of progressive culinary leadership experience.
• Strong knowledge of classical and contemporary cooking techniques.
• Ability to thrive in a fast-paced, high-volume environment.

Responsibilities

• Lead and supervise all kitchen operations.
• Prepare and present high-quality dishes.
• Train, mentor, and evaluate kitchen team members.
• Manage food and labor costs.
• Ensure compliance with health regulations.

Skills

Culinary leadership experience

Menu development

Food safety regulations knowledge

Team-building skills

Organizational skills

Education

Culinary degree or equivalent training

Job description

Position Summary

The Chef de Cuisine is responsible for leading the day-to-day culinary operations of an assigned restaurant or outlet at The Mission Inn Hotel & Spa. The role oversees kitchen staff, ensures exceptional food quality and presentation, maintains food safety and sanitation standards, and supports the Executive Chef in delivering an outstanding dining experience that reflects the hotel's commitment to excellence and hospitality.

Essential Duties and Responsibilities

• Lead and supervise all kitchen operations, ensuring consistency, quality, and efficiency.
• Prepare and present high-quality dishes that meet The Mission Inn Hotel & Spa's culinary standards.
• Train, mentor, schedule, and evaluate kitchen team members to promote professional growth and accountability.
• Assist in developing seasonal menus, daily specials, and banquet offerings.
• Monitor food preparation to ensure recipes, portion control, and presentation standards are consistently followed.
• Manage food and labor costs by controlling inventory, minimizing waste, and optimizing productivity.
• Order food, beverages, and kitchen supplies while maintaining appropriate inventory levels.
• Ensure compliance with all local, state, and federal health regulations, including food safety and sanitation standards.
• Maintain a clean, organized, and safe kitchen environment.
• Collaborate with the Executive Chef and Food & Beverage leadership to enhance guest satisfaction and operational excellence.
• Address guest concerns related to food quality in a professional and timely manner.
• Support special events, holiday functions, weddings, banquets, and other hotel culinary operations as needed.
• Maintain accurate records for inventory, food costs, and kitchen performance.

Qualifications

• Culinary degree or equivalent professional culinary training preferred.
• Minimum of 3–5 years of progressive culinary leadership experience, preferably in a luxury hotel, resort, or fine dining environment.
• Strong knowledge of classical and contemporary cooking techniques.
• Proven leadership, coaching, and team-building skills.
• Experience with menu development, food costing, inventory management, and budgeting.
• Knowledge of HACCP principles and food safety regulations.
• Excellent organizational, communication, and problem-solving abilities.
• Ability to thrive in a fast-paced, high-volume environment.
• Flexible schedule, including evenings, weekends, holidays, and special events.

Physical Requirements

• Ability to stand and walk for extended periods.
• Frequently lift and carry up to 50 pounds.
• Ability to work in hot, cold, and humid kitchen environments.
• Manual dexterity to operate kitchen equipment safely.

Preferred Skills

• Fine dining and banquet production experience.
• Knowledge of wine pairings and luxury hospitality service standards.
• Experience using inventory management and purchasing software.
• Strong commitment to guest satisfaction, teamwork, and culinary innovation.

Benefits

• Competitive salary.
• Health, dental, and vision insurance.
• Paid time off.
• Retirement savings plan.
• Employee dining and hotel discounts.
• Professional development opportunities.
• Opportunities for career advancement within The Mission Inn Hotel & Spa.

Compensation

$75,000 – $90,000.

Equal Opportunity Employer

Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location.