Chef de Cuisine

WHO WE ARE

We are not just a collection of hotels, but instead a talented community. A family with a shared passion and commitment to, unapologetically, love and breathe who we are every day. An eclectic grouping who really care about each other and our guests; where belonging transcends all else. We do this with a backdrop of extraordinary hotels, steeped in history, glamour and stories, which provide the perfect stage for our people – our Legends – to live our vision –Treasured by Guests, Cherished by Employees, Celebrated Worldwide.

Diversity and Inclusion at Dorchester Collection are core beliefs of our We Care philosophy.  The basis of We Care is to create an environment where all of our employees feel valued and respected, allowing positive engagement to prosper. We continually strive to build and nurture a culture where inclusivity is part of our DNA, reflected by our core values of Passion, Personality, Respect, Working Together and Creativity. When submitting your application, please let us know if you require any special accommodations during the interview process. 

We care about your career and are known for having the absolute best people in the industry. When you join us as Chef De Cuisine you start a unique opportunity to become celebrated as the very best in your field. You’ll learn not only from your fellow Legends, but also through our award-winning learning academy, so that you can achieve the highest standards of craft, service, and leadership and become a legend in your own story.

WHAT YOU’LL GET

As a Chef de Cuisine at Hotel Bel-Air, here are just some of the great benefits you will receive: 

• Medical/Dental/Vison Benefits
• Pension/401k Plan
• Sick Time
• Vacation Time
• Free Meals on Duty
• Uniform provided with complimentary laundry included
• Exclusive Access to a discount platform featuring 1000s of retailers
• Hotel Benefits

o    Complimentary stays with breakfast included in all 9 Dorchester Collection hotels – stay once a year at each hotel!

o    50% off at restaurants within all of our Dorchester Collection hotels

As a Chef de Cuisine  at Hotel Bel-Air, your compensation will be $85,000 -$90,000

WHAT YOU’LL DO

You’ll love what you do and take pride in delighting our guests:

·         Our Chef de Cuisine  is responsible for the operational management of the culinary team. This includes working closely with Pastry, Stewarding, Banquets, Catering and Front of House teams.  Cultivating relationships with these departments is the key to success for our Chef de Cuisine. Their day to day, will include menu development, team member hiring and training, and conducting team member growth plans. In addition, our Chef de Cuisine manages labor, budget forecasts, maintains food costs, and leads the culinary team alongside the Executive Chef.

·         Have a high level presence in the kitchen that drives team work and consistency

·         Sometimes our guests have special requests involving dietary restrictions, menu tastings and even special occasions. Most of these requests are fulfilled by our Chef de Cuisine .

·         Owns human capital management including learning and development, select leadership reviews, coaching and mentoring.

·         Our hotels are truly luxury hotels. This requires preventing and correcting the imperfections and blemishes that tend to come up. Our Chef de Cuisine  is relied upon to report these and work with several other positions to correct.

·         Communication is what keeps our departments running perfectly. Our Chef de Cuisine  must communicate with other departments and extended hotel team in order to ensure the alignment remains. Our Chef de Cuisine works closely with the Banquet and Catering team, Stewarding, Pastry, and Front of House teams.

·         The items shared are essential. However, to ensure consistency, our Chef de Cuisine  is provided with specifics on how we care for their department and our hotel.

·         Our values of, Passion, Personality, Respect, Working Together and Creativity guide us each and every day. As a Chef de cuisine you’ll have the opportunity to bring these to life and continue to create our legacy. 

The items shared are essential. However, to ensure consistency, our Chef de Cuisine are provided with specifics on how we care for their department and our hotel. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to bend, stoop, squat and stretch to fulfil cleaning tasks occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day.  Length of time of these tasks may vary from day to day and task to task. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Must be able to lift up to 50 lbs. on a regular and continuing basis. Most work tasks are performed indoors.  Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possibly for one hour or more. While performing the duties of this job, the employee is regularly required to  talk, and hear.  The employee frequently is required to walk and stand for up to 8 hours.  Ability to bend, stoop, crouch, use hand, finger and wrist dexterity. The employee must regularly lift and/or move up to 50 pounds.  Specific vision abilities required by this job include close vision, distance vision, depth perception and the ability to adjust focus.

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WHAT YOU’LL BRING

·         You’ll bring your unique personality and passion to the role and the team.

·         You have a high degree of creativity and have a pulse on industry trends. You are also willing and capable of developing the culinary vision, but also able to effectively communicate and execute ideas and vision. You are compassionate and kind and are able to coach and lead your team in an inclusive manner that gets the highest levels of engagement, performance and commitment from all

·         Communication is what keeps our departments running perfectly. You have great communication skills with a strong customer service ethic.

·         English is the primary language used in our hotel. You can comfortably communicate in this language.

• Bachelor’s degree in hotel or restaurant management
• Understanding and ability to operate Hospitality systems – Purchase management, guest experience metrics, Microsoft office etc.
• 3 years of experience in this role or similar  in a 4-5 star hotel property  a plus
• High Volume events experience
• Manage team of 30 employees