A culinary leader within the hotel and F&B operations, the Chef de Cuisine's prime responsibility is managing and leading the daily culinary operations for a brand-new, high profile three-meal restaurant and banquet operations. This will be overseeing kitchen staff while simultaneously fostering relationships with guests, fellow associates, and suppliers. They will seamlessly work with the hotel team to create and deliver the ultimate guest and staff experience.
The Chef de Cuisine will develop, manage, and lead a well-defined high-profile restaurant and banquet food program. They will set the culinary standards in conjunction with the F&B Director and Hotel General Manager. They must have a complete understanding of the importance of organization, time management, cleanliness, and punctuality regarding paperwork, meetings, deadlines, and F&B operations.
This position is a hands-on leadership role as an essential member of a hotel opening team with a brand-new high-profile restaurant and culinary concept, kitchen, and banquet operation.
PREREQUISITES
Company associates have access to guestrooms and property. As such, character traits of honesty and trustworthiness are essential to this position and must be displayed at all times. Per company policy, potential associates must pass appropriate security clearances.
SUMMARY OF ESSENTIAL JOB FUNCTIONS
Job details are sourced from the employer's original posting.
Open job postingAbout the company
This company is likely a hotel or hospitality business, as the job description focuses on guest service, room cleanliness, and adherence to hospitality standards.