CHEF DE CUISINE

Reports to: Executive Chef, Position is Exempt

Accepting Applications Through June 1, 2026 or Until Filled

THE ROLE
The Chef De Cuisine reports to the Executive Chef and leads menu planning and development, while overseeing and being the hands-on leader of the culinary operation. It is critical that you possess a strong background and knowledge of culinary technique related to the F+B concept(s) for the hotel, and your presence on the floor is as regular as it is in the kitchen. Creating efficiencies and ensuring consistency in the kitchen operation is key, as you are the last line of defense for the menu items you create. You will develop strategies to heighten productivity and control menu costs, adjusting production to meet business levels. You inspire the team through your creative, innovative, and collaborative approach. Having the skills to mentor and teach your team of culinarians is a must for this position, as is demonstrating ...