Overview:
Chef De Cuisine
We’re resetting the entire culinary experience of the hotel.
Restaurant. Bar. Banquets. Events.
All of it needs to feel intentional, elevated, and worth talking about.
We’re looking for a Chef who can build a destination restaurant—and at the same time, bring discipline, creativity, and consistency across the entire hotel.
Chef De Cuisine – Key Responsibilities:
- Lead all kitchen operations for the restaurant, banquets, and special events.
- Manage, train, and schedule culinary staff while fostering a positive, efficient, and team-oriented work environment.
- Develop and update menus with a focus on creativity, seasonality, and guest preferences.
- Ensure consistent food quality, taste, and presentation across all outlets.
- Oversee food cost control, inventory management, purchasing, and budgeting to meet financial goals.
- Maintain full compliance with health, safety, and sanitation standards, conducting regular inspections.
- Collaborate closely with the banquet and events team on weddings, conferences, holiday brunches, and special functions.
- Build and maintain strong vendor relationships to source high-quality ingredients at competitive prices.
- Engage with guests when necessary to address feedback and ensure satisfaction.
- Prepare operational reports and participate in department head meetings.
- Stay current with culinary trends and introduce new concepts to enhance overall food offerings.
- Work a flexible schedule, including weekends, holidays, and special events such as holiday brunches.
Qualifications:
- Restaurant opening experience preferred
- Hotel experience preferred
- Proven experience as an Executive Chef or Head Chef in a fast-paced, high-end kitchen environment.
- Classical culinary training with strong emphasis on sauces and traditional cooking techniques.
- Expert-level butchery skills, including meat and seafood fabrication.
- Strong background in purchasing, food storeroom operations, and inventory management.
- Solid knowledge of global cuisines, seasonal ingredients, and menu development.
- Proven ability to lead, train, and inspire a culinary team with a focus on consistency, quality, and creativity.
- Excellent organizational and communication skills.
- Experience working in high-volume kitchen operations.
- Expertise in executing large-scale banquet events, Sunday brunches, and holiday brunches.
- Ability to maintain a positive, professional work environment while leading a team effectively.
- Strong multitasking abilities with the capacity to manage priorities in a fast-paced setting.
Education:
A degree or diploma in Culinary Arts or Hospitality Management is preferred.
Join Our Team:
We’d love for you to join our team at Crowne Plaza Hotel and help shape an exciting new culinary experience. Join us in creating memorable dining experiences while leading a dynamic team dedicated to culinary excellence.
Job Type: Full-time
Pay: $95,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Food provided
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
