Chef de Cuisine

Overview

Chef de Cuisine / Specialty Restaurant Chef

Opportunity:

Lead and inspire the culinary team in delivering an exceptional dining experience while ensuring the highest standards in food quality, cost control, and team development.

Your Growth Path:

Chef de Cuisine → Executive Chef → Director of Food & Beverage

Your Role & Responsibilities:

Culinary Leadership & Team Development:

• Recruit, train, mentor, and develop kitchen staff, ensuring continuous skill improvement and adherence to brand and operational standards.
• Conduct regular training sessions on cooking techniques, menu knowledge, food safety, and service excellence.
• Foster a positive kitchen culture that encourages teamwork, innovation, and professional growth.

Menu Development & Engineering:

• Design and continuously refine the menu that is innovative, cost-effective, and aligned with guest preferences and seasonal ingredients.
• Incorporate seasonality and local products to create dynamic, evolving menus that highlight regional flavors and guest preferences.
• Analyze sales trends, guest feedback, and market demands to optimize menu offerings and pricing strategies.
• Standardize recipes with precise portion controls to maintain consistency and profitability.

Food Cost Control & Sourcing:

• Work closely with purveyors to source high-quality ingredients, ensuring alignment with cost efficiency and menu objectives.
• Develop strong relationships with local suppliers to secure the best quality products at optimal pricing.
• Continuously adapt offerings based on availability, market trends, and culinary innovation.
• Manage food costs by tracking inventory, minimizing waste, and optimizing ingredient utilization.

Operational Excellence & Quality Control:

• Establish daily prep and production priorities, ensuring efficiency and adherence to food safety standards.
• Ensure all kitchen workstations are well-stocked with tools, equipment, and recipe guidelines.
• Conduct regular walk-throughs of kitchen operations to maintain cleanliness, organization, and compliance with health and safety regulations.

Guest Experience & Special Events:

• Collaborate with front-of-house teams to ensure seamless service and guest satisfaction.
• Develop special menus for events, promotions, and seasonal offerings to enhance the restaurant’s appeal.
• Engage with guests for feedback and refine menu offerings accordingly.

Financial Performance & Reporting:

• Monitor and analyze daily sales, food cost percentages, and labor expenses to drive profitability.
• Prepare staffing schedules based on forecasted business levels, optimizing labor efficiency.
• Follow sustainability guidelines and practices related to HHM’s EarthView program. Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards. 

Safety & Compliance:

• Maintain rigorous food safety, sanitation, and occupational health standards in compliance with industry regulations.
• Train and enforce best practices for safe food handling, proper equipment uses, and kitchen hygiene.
• Practice safe work habits to ensure safety.
• Monitor storage areas, such as refrigerators and dry areas, for cleanliness and orderliness.
• Perform other duties as requested by management.

Your Qualifications:

• Experience as a Chef de Cuisine, Executive Chef, or senior leadership role in a high-volume, full-service restaurant.
• Experience in butchery, steak preparation, dry aging, and premium meat cuts, with a deep understanding of protein-driven menus.
• Strong background in menu engineering, food cost control, and inventory management.
• Proven ability to train and mentor kitchen teams to uphold operational excellence.
• Experience working with purveyors and local suppliers to ensure quality and seasonality in menu offerings.
• Exceptional organizational, leadership, and communication skills.
• Proficiency in using POS systems, inventory tracking software, and financial reporting tools.
• Ability to thrive in a fast-paced, high-pressure environment while maintaining attention to detail.
• Degree or certification from an accredited culinary program preferred.
• 3 years’ experience in a managerial position of an upscale and/or high-volume foodservice establishment required.

Work Environment and Context:

• Work schedule varies and may include working on holidays, and weekends.
• Requires standing for extended periods, walking, pushing, lifting up to 25 pounds, reaching, kneeling, bending. 

About Us

HHM Hotels is proud to be an equal-opportunity employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status, or any other group protected by law.

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