DESCRIPTION:

A fine dining ‘Coastal California’ restaurant within a luxury hotel in the San Diego area is seeking a talented Chef de Cuisine to oversee their five nights of dinner service each week. The CDC is responsible for managing the staff and operations of the kitchen to ensure the highest possible quality of food service to all outlets and functions. Reporting to the Executive Chef, this leader is expected to regularly use discretion and independent judgment while directing the work of their culinary team. The role focuses on maintaining luxury resort customer service standards and fostering a productive, high-morale environment. We are seeking a proactive culinary professional with a high standard for work product and the ability to effectively prioritize multiple assignments in a fast-paced environment. Must be authorized to work in the US.

Core Responsibilities —

• Manages the hiring, training, scheduling, and performance reviews of kitchen staff, including disciplinary actions and terminations.
• Develops menus with a wide scope and variety, while assisting in the planning, writing, and pricing of all food offerings.
• Establishes menu cycles for employee meals and supervises the preparation of selected items.
• Monitors the presentation, quality, and appearance of all food served to ensure consistency for guests.
• Maintains adequate provision supplies and establishes programs to minimize waste and pilferage.
• Monitors team performance and production flow to foster continuous improvement.
• Inspects all kitchen areas regularly to ensure sanitary conditions and compliance with local Department of Health regulations.
• Prepares annual departmental budgets and monitors expenditures to ensure operational standards are met within financial constraints.

Operational Involvement —

The Chef de Cuisine ensures seamless kitchen operations and inter-departmental collaboration by:

• Coordinating with Food & Beverage Managers and Dining Room Supervisors to ensure efficient dining room operations.
• Establishing routines for internal food requisitions and ensuring all items are stored and served at proper temperatures.
• Participating in the property’s Manager on Duty (MOD) programs and attending hotel functions as directed.
• Properly documenting personnel and payroll transactions for processing.
• Reporting all necessary equipment repairs to maintain a safe and functional workspace.
• Effectively managing conflicts and maintaining professional relationships and communications across the organization.

REQUIREMENTS:

• Minimum of five years' experience in an establishment of comparable quality, with demonstrable knowledge of culinary operations and quality food preparation.
• Bachelor's degree with special courses or certification from a culinary school required.
• Prior hotel experience is preferred.
• Proficiency in English is required; Spanish language skills are preferred.
• A valid food handlers' card must be obtained upon hire and maintained in good standing.
• Strong knowledge of OSHA, local Department of Health regulations, and laws governing hazardous substances.
• Proficient in Microsoft Office 365 (Word, Excel, Outlook, Teams), Zoom, and Adobe Acrobat.
• Ability to stand and walk for approximately 60% of the shift and move objects weighing up to 50 lbs.

BENEFITS:

• Base salary ($95K)
• Bonus 
• Benefits
• PTO
• Balanced schedule - Closed Sun/Mon, dinner only
• Room for growth
• EOE