The Chef de Cuisine is the culinary leader responsible for the overall operation, leadership, and success of the Rooftop Restaurant kitchen. This position oversees all culinary operations, including menu execution, food quality, staffing, training, sanitation, inventory management, labor control, and financial performance.
The Chef de Cuisine is expected to inspire and develop the culinary team while creating exceptional dining experiences that reflect the hotel's brand standards. This leader is passionate about culinary innovation, guest satisfaction, operational excellence, and mentoring future culinary professionals.
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Lead all culinary operations for the Rooftop Restaurant.
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Ensure every dish meets the highest standards for quality, consistency, flavor, and presentation.
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Develop seasonal menus, specialty features, and chefinspired offerings.
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Maintain culinary creativity while meeting profitability goals.
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Ensure recipes and plating standards are consistently followed.
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Direct all daily kitchen operations.
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Create efficient production schedules.
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Supervise food preparation during all meal periods.
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Ensure proper staffing levels based on business demands.
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Monitor kitchen workflow for maximum efficiency.
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Maintain a clean, organized, and professional kitchen environment.
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Manage food cost percentages within budget.
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Control labor costs through effective scheduling.
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Monitor inventory levels and purchasing.
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Reduce waste through proper production planning.
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Conduct monthly inventories.
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Review purchasing opportunities to maximize profitability.
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Analyze food cost reports and implement corrective actions when necessary.
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Recruit, interview, hire, and onboard culinary Team Members.
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Train and mentor Sous Chefs, Chef de Parties, and Line Cooks.
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Conduct performance evaluations.
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Coach Team Members to improve performance and develop their careers.
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Foster a positive, respectful, and collaborative work environment.
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Address performance concerns promptly and consistently.
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Promote teamwork and employee engagement.
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Ensure full compliance with Health Department regulations.
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Enforce HACCP standards.
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Maintain proper food storage, labeling, and rotation using FIFO procedures.
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Conduct regular sanitation inspections.
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Ensure proper equipment maintenance and safe operating procedures.
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Promote a culture of safety throughout the kitchen.
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Maintain exceptional guest satisfaction through outstanding culinary execution.
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Respond to guest feedback and special requests professionally.
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Collaborate with the Front of House leadership team to ensure seamless service.
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Accommodate dietary restrictions and allergy requests.
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Continuously improve the overall dining experience.
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Design innovative menus that align with seasonal ingredients and current culinary trends.
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Develop specials and limitedtime offerings.
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Standardize recipes and portion sizes.
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Evaluate menu performance and profitability.
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Work closely with hotel leadership on promotional events and special functions.
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Manage vendor relationships.
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Order food and kitchen supplies responsibly.
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Monitor product quality upon delivery.
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Maintain accurate inventory records.
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Minimize spoilage and waste.
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Prepare schedules for culinary staff.
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Maintain payroll accuracy.
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Complete required reports.
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Attend department meetings.
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Participate in budget planning.
Support hotel-wide initiatives and special even________________________________________
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Advanced culinary techniques.
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Strong leadership and coaching abilities.
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Financial acumen including labor and food cost management.
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Excellent organizational and planning skills.
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Knowledge of menu engineering.
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Strong communication and interpersonal skills.
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Ability to lead under pressure.
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Excellent problemsolving abilities.
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Strong attention to detail.
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Proficiency in Microsoft Office and inventory management systems.
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Minimum 5 years of progressive culinary leadership experience in an upscale restaurant, hotel, or fine dining establishment.
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Minimum 2 years in a management or supervisory role.
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Previous experience leading highvolume culinary operations.
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Rooftop, luxury hotel, or fine dining experience strongly preferred.
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Culinary degree from an accredited institution preferred or equivalent professional experience.
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ServSafe Manager Certification required (or ability to obtain upon hire).
Tara Hospitality is an Equal Opportunity Employer committed to fostering a diverse, inclusive, and respectful workplace where every Team Member is valued and treated with dignity. We make all employment decisions without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, veteran status, genetic information, or any other status protected by applicable federal, state, or local law. We are dedicated to providing equal employment opportunities and maintaining a workplace free from discrimination, harassment, and retaliation.
About Tara and Uncompromised Hospitality Our family’s business was started in 2003 with a single hotel. We still operate that hotel today along with many others including the one you are interested in working at. Our mission is to Deliver Uncompromised Hospitality. Recruiting, training and developing outstanding Team Members is the only way to do this. We believe that the hospitality industry is fundamentally about people. People are central to the success of our organization. That means that no matter your role or title, you have a role in the success of your hotel and ultimately the entire organization. Regardless of your position, a Guest Services Agent, a Room Attendant, or a Breakfast Server, we share the common mission of Delivering Uncompromised Hospitality. Our hotels need talented individuals to accomplish this mission. We also want our Team Members to be personally successful and it is our goal to help them develop as they progress in the hospitality industry.
