Chef de Cuisine Job Description

Four- and five-star hotel classifications increasingly hinge on HACCP-verified kitchen audits, and a property's rating rides on whoever runs food production day to day. The Chef de Cuisine turns those brand and regulatory benchmarks into a working kitchen, translating service standards into recipes, prep schedules, and shift discipline. The margin for error is small. Positioned between an Executive Chef's vision and the line, the role owns execution across every shift, every health inspection, and every guest complaint that reaches the kitchen door.

Success as a Chef de Cuisine means turning a hotel's brand service standards and food safety requirements into a kitchen that runs the same way on the busiest night as on the quietest. The position sits below the Executive Chef and above the line, supervising sous chefs and cooks while owning inventory, HACCP compliance, and shift-level execution across the property.

Career Impact: Running a kitchen against four and five star classification standards builds the operating record hotels look for when they promote from within.

Business Impact: Consistent execution here keeps guest complaint volumes down and protects the classification score the whole property is measured against.

Growth Opportunity: The role is the direct proving ground for an Executive Chef title, with cost control and audit ownership as the next step's prerequisites.

• Lead kitchen production across all shifts to meet four- and five-star service standards.
• Coordinate menu execution with the Executive Chef, from recipe testing through daily service.
• Direct food safety and HACCP compliance across storage, prep, and service areas.
• Manage kitchen staff scheduling, hiring, and training to sustain consistent output.
• Review food and labor costs weekly to keep the kitchen within budget.
• Resolve guest complaints escalated from the floor, adjusting service on the spot.
• Audit inventory and vendor deliveries to control waste and protect par stocks.
• Mentor sous chefs and line cooks toward promotion-ready skill levels.

• Bachelor's degree in culinary arts or equivalent work experience.
• 3 or more years of culinary leadership experience, with hands-on hotel kitchen management.
• Working knowledge of HACCP and local health department sanitation requirements.
• Proven ability to manage food and labor costs against a property budget.
• Experience supervising and training kitchen staff across multiple shifts.
• Ability to work nights, weekends, and holidays as hotel service demands.
• Strong written and verbal communication skills for cross-department coordination.

• Experience working within an international hotel brand or multi-property group.
• ServSafe or equivalent food safety certification.
• Background in a four- or five-star classified property.
• Prior experience as a Sous Chef in a comparable volume kitchen.

• Food cost percentage, reflecting how tightly kitchen spend tracks the budget.
• HACCP audit pass rate, measuring sustained food safety compliance.
• Guest complaint resolution time, showing how fast service issues are closed.
• Kitchen staff turnover, reflecting training and retention effectiveness.
• On-time menu rollout rate, measuring execution against Executive Chef timelines.

• Base Salary Range: $55,000 to $75,000 per year
• Bonus: Up to 10 percent annual performance bonus
• Equity: Not typically offered at this level
• Health Benefits: Medical, dental, and vision coverage
• PTO: 2 to 3 weeks paid time off annually
• Common Perks: Meal discounts and discounted hotel stays

Figures are estimates based on general US market benchmarks and may be outdated. Adjust based on location, company size, and seniority level.

Employment is contingent upon successful completion of a background check. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or any other characteristic protected by federal, state, or local law. Reasonable accommodation is available on request for applicants and employees with disabilities. Employment is also contingent on the ability to provide proof of authorization to work in the United States.

The Chef de Cuisine owns the daily dining experience across menu design, food quality, and staff development, delivering well-balanced meals and a friendly, hospitality-driven service standard. Reporting to site management and partnering with the catering manager on budget, the Chef de Cuisine keeps hiring, training, and safety documentation current while meeting payroll, service, and reporting deadlines for the operation.

Key Responsibilities

• Designs, manages, and owns the overall dining experience, not just the food offerings.
• Follows menu, production, and prep expectations, including opening and closing checklist responsibilities.
• Prepares well-balanced meals to fuel guests through the day.
• Sets an expectation of hospitality that is friendly and engaging.
• Trains and develops team members.
• Ensures employee reviews, coaching sessions, and disciplinary actions are delivered in a professional and timely manner.
• Ensures that all products and ingredients purchased follow sector purchasing standards and sustainability commitments.
• Meets all timelines for payroll, service, accounts receivable, human resources, and corporate reporting.
• Ensures hiring and training standards are met and documented for direct hires, including onboarding and safety training.
• Works with direct management to ensure sector employee guidelines are implemented and followed.
• Promotes a culture of food and workplace safety.
• Treats everyone with professionalism, care, and respect.
• Communicates with partners honestly, accurately, and in a timely manner.
• Works with management and the catering manager to stay within budget while maintaining standards.

Required Qualifications

• Degree from a post-secondary culinary arts training program.
• 2 or more years of experience in a professional kitchen or bakery of similar volume and quality.
• Ability to follow all health and safety standards.
• Working knowledge of Microsoft Word, Excel, and PowerPoint.
• Strong passion for food and hospitality, with attention to quality preparation and taste.
• Excellent written and verbal communication skills.
• Ability to maintain a positive attitude under pressure while motivating the team.
• Strong time management skills, prioritizing tasks to meet deadlines.
• Good judgment and decision-making skills.
• Commitment to maintaining confidentiality.
• Ability to work independently as well as within a team.
• Ability to work in a changing environment.

Embedded within a hotel's food and beverage department, the Chef de Cuisine owns daily production across all à la carte outlets, deciding menu items, portioning, and pricing while keeping storage and equipment within state and hotel sanitation rules. Working closely with the Executive Chef on assignments and forecasts, the Chef de Cuisine keeps floor staff informed of shortages and specials while training new team members on the job.

Core Functions

• Supervises all phases of food production for a la carte outlets and, when necessary, banquets and private dining.
• Maintains and strictly follows state sanitation and health regulations and hotel requirements.
• Maintains complete knowledge of the correct and safe use of kitchen equipment.
• Meets with the Executive Chef to review assignments, anticipated business levels, and other job-relevant information.
• Opens the shift by confirming scheduled staff arrival and unlocking secured storage areas per procedure.
• Prepares menu items following recipes and yield guides according to departmental standards.
• Informs the Executive Chef of any foreseeable shortages before items run out.
• Informs food and beverage service staff of unavailable items and available specials.
• Minimizes waste and maintains controls to meet forecasted food cost.
• Assists in training, planning, and assigning work, and in resolving complaints and problems.

Qualifications & Experience

• Good working knowledge of English, with the ability to read and comprehend instructions, correspondence, and memos.
• Ability to communicate in English with guests, co-workers, and management, with a second language a plus.
• Ability to apply fractions, percentages, ratios, and proportions using American weight, volume, and distance measurements.
• Ability to apply common sense understanding to carry out detailed written or oral instructions.
• Ability to deal with problems involving a few concrete variables in standardized situations.
• Ability to perform job functions with minimal supervision while working cohesively as part of a team.
• Basic computer skills.

Reporting to the Executive Chef, the Chef de Cuisine manages inventories, pricing, and cost controls for kitchen production while keeping the team aligned on standards and expectations. Partnering with the outlet manager on guest feedback, the Chef de Cuisine maintains menu development, chiller rotation, and staffing so operational and administrative needs stay balanced.

Primary Duties

• Conducts daily shift briefings for kitchen colleagues.
• Manages inventories, pricing, cost controls, requisitioning, and the issuing of supplies and equipment for food production.
• Costs menus accurately.
• Ensures all kitchen colleagues are aware of standards and expectations.
• Liaises daily with the outlet manager to keep open lines of communication regarding guest feedback.
• Maintains and enhances food products through creative menu development and presentation.
• Maintains cleanliness and proper rotation of product in chillers.
• Balances operational, administrative, and colleague needs.
• Ensures proper staffing and scheduling in line with productivity guidelines.
• Ensures the cleanliness and maintenance of all work areas, utensils, and equipment.
• Follows kitchen policies, procedures, and service standards.
• Follows all safety and sanitation policies when handling food and beverage.

Skills & Qualifications

• Previous leadership experience in the culinary field required.
• Journeyman's papers or an international equivalent preferred.
• Diploma or certification in a culinary discipline preferred.
• Working knowledge of Microsoft Windows applications is an asset.
• Strong interpersonal and problem-solving abilities.
• Highly responsible and reliable.
• Ability to work well under pressure in a demanding environment.
• Ability to work cohesively as part of a team.
• Ability to focus attention on guest needs, remaining calm and courteous at all times.

Sitting at the intersection of culinary production and financial oversight, the Chef de Cuisine plans and executes seasonal menus while directing hiring, training, and scheduling for back-of-house employees. Operating across restaurant, retail, and corporate lines, the role reviews payroll and budget performance and documents and resolves employee or guest incidents as they arise.

Duties

• Collaborates closely with the Executive Chef to plan and execute seasonal menus.
• Supervises cooking personnel to guarantee quality standards.
• Directs hiring, training, scheduling, managing, and termination of back-of-house employees.
• Submits and reviews weekly payroll for all back-of-house employees.
• Reviews financial information, such as sales and costs, and monitors the budget for efficient operations.
• Collaborates interdepartmentally with restaurants, store outlets, and corporate as needed to plan activities and special events.
• Supervises inventory, estimates ordering costs and needs, and receives and checks orders.
• Documents, investigates, escalates, and resolves employee or guest incidents.

Requirements

• Bachelor's degree, or a degree from a post-secondary culinary arts training program, highly preferred.
• 5 or more years of experience in a back-of-house position, with 2 or more years of management experience.
• Exceptional communication and leadership skills.
• Geographic mobility highly preferred, with openness to relocation across markets.
• Knowledge of Italian cuisine.
• Advanced computer skills.

A positive guest and employee experience depends on the Chef de Cuisine, who checks daily food production against forecasts and specialty menus while monitoring line, storeroom, and butcher staffing. Based within the culinary department and coordinating with the director and Executive Chef on menu design and cost control, the Chef de Cuisine trains subordinate staff and communicates across the dining room to keep service running smoothly.

Functions

• Checks all food production daily against forecasts and specialty menus.
• Monitors schedules to ensure proper staffing of the line, storeroom, and butcher departments.
• Coordinates with the director and Executive Chef on menu design, cost control, food costs, and profit and loss analysis.
• Directs maintenance problems and writes work orders for equipment breakdowns or preventive maintenance.
• Monitors all sanitation efforts and communicates with the steward on health or sanitation requirements.
• Coaches staff to participate in nightly specials to increase creativity and share knowledge among team members.
• Controls food requisitions from the storeroom to maintain costs and production.
• Coordinates communication between line staff and dining room staff, participating in kitchen and dining room meetings.
• Trains and develops subordinate employees, coordinating with peers and supervisors and applying discipline per policy.
• Communicates effectively with management, recognizing employee needs and maintaining good departmental relationships.
• Ensures the quality of food products, their handling, and presentation within all stations of the restaurant.
• Demonstrates safe operation of all equipment and communicates equipment problems to the Executive Chef or director.
• Trains staff in safe food handling, quality control, and portion control.
• Supervises the sous chef and kitchen staff.

Experience & Qualifications

• High school diploma or equivalent, with a two-year culinary degree or ACF-approved apprenticeship.
• ServSafe certification and culinary degree.
• 4 to 6 or more years of experience in a first-quality restaurant or hotel, with strong technical cooking skills.
• Ability to read and comprehend simple instructions, short correspondence, and memos.
• Ability to write simple correspondence and present information in one-on-one and small group settings.
• Ability to add, subtract, multiply, and divide using whole numbers, fractions, and percentages.
• Ability to apply common sense understanding to carry out written or oral instructions.
• Ability to deal with problems involving variables.

Plan, prepare, and implement high-quality food and beverage products and setups that drive the Chef de Cuisine's daily work across every area of the restaurant, from HACCP compliance to plating guides. Based within the kitchen and working closely with the stewarding department and the Executive Sous Chef, the role controls stations, purchases and controls production, and reports directly to the Executive Chef on any issues.

Accountabilities

• Plans, prepares, and implements high-quality food and beverage products and set-ups across all restaurant areas.
• Works with recipes, standards, and plating guides.
• Maintains all HACCP aspects within the hotel operation.
• Uses all equipment, tools, and machines appropriately.
• Focuses on the constant improvement of training manuals and standard operating procedures.
• Participates in daily chef briefings and monthly team meetings to improve the culinary operation and meet targets.
• Prepares menus as requested, in a timely fashion.
• Works on new dishes for food tastings and photography.
• Controls stations within the kitchen.
• Works closely with the stewarding department to keep cleanliness high and breakage low.
• Purchases for and controls production.
• Coordinates, organizes, and participates in all production pertaining to the kitchen.
• Reports to the Executive Chef on any issues and takes appropriate action.
• Prepares necessary work orders for the engineering department.

Technical Qualifications

• High school graduate.
• 8 to 10 or more years as head of kitchen in a 4- or 5-star category hotel or high-standard restaurant.
• Basic spoken English to meet business needs.
• Up-to-date sanitation training.
• Possession of a valid health certificate.
• Proficiency in an additional language.
• Knowledgeable in HACCP.
• Participation in additional culinary classes or seminars.
• Work experience in a similar capacity with international chain hotels.
• Technical education in hospitality or culinary school preferred.

As the Chef de Cuisine, this role supervises day-to-day operations and assignments of the culinary staff, enforcing formal policies and procedures for the restaurant and hotel while reviewing next-day menus and requisitions. The department relies on this work to determine minimum and maximum stocks, maintain security of food and equipment, and coordinate with sales, catering, and maintenance on events and repairs.

Activities

• Supervises day-to-day operations and assignments of culinary staff, communicating goals and scheduling work.
• Recommends and initiates disciplinary or staffing actions in accordance with company rules and policies.
• Oversees preparation methods, portion sizes, and timeliness of food preparation, controlling usage to minimize waste.
• Reviews next day menus and completes requisitions for food and supplies, maintaining inventory control procedures.
• Determines minimum and maximum stocks of food, material, and equipment for the restaurant.
• Assists in creating and testing new recipes and maintaining accurate costing documentation for dishes served.
• Maintains procedures to secure and store food and beverage products, inventory, and equipment, minimizing waste and controlling costs.
• Ensures kitchen equipment is in proper operating condition and notifies engineering of maintenance needs.
• Promotes teamwork through daily communication and coordination with sales, catering, and guest services.
• Interacts with guests, vendors, and regulatory agencies on satisfaction, pricing, and safety matters.

Position Requirements

• Degree or certificate in culinary arts, with 3 or more years of experience as a Chef de Cuisine in a premier culinary setting.
• Strong leadership abilities to head a diverse work group, with excellent written and verbal communication skills.
• Organizational skills, with experience in computerized purchasing and inventory systems.
• Ability to create, adapt, and implement menus to meet company standards.
• Flexibility with schedule to work nights, weekends, and holidays.
• Ability to carry or lift items weighing up to 50 pounds and move about the kitchen for prolonged periods.
• Mathematical skills, including basic math, budgeting, and profit and loss concepts.
• Alcohol awareness certification or food service permit as required by a local or state agency.

Chef De Cuisine leads and manages kitchen staff activity, ordering, and menu design while delegating daily tasks to the sous chef and other kitchen staff. Success in the position means keeping food and beverage quality high, resolving problems as they arise, and maintaining good relations between the department and every other area of the hotel.

Operational Focus

• Coordinates and directs all food preparation, from prep through service.
• Monitors the quality of all food and beverages.
• Tracks, records, and maintains inventory of foods, beverages, and kitchen supplies.
• Delegates daily tasks to the sous chef and other kitchen staff, managing their progress throughout the day.
• Orders and arranges pickup or delivery of food for the week.
• Creates new recipes and designs the overall menu, including weekly specials.
• Hires and trains new kitchen staff.
• Researches and implements new culinary trends.
• Maintains a clean kitchen and follows state food safety and sanitation laws.
• Maintains good relations and communication between the department and every other hotel department.

Knowledge, Skills & Abilities

• American Culinary Federation certification preferred.
• ServSafe certification.
• 2-year culinary arts degree or other culinary certification.
• 5 or more years of experience in a head chef or managerial kitchen position.
• Knowledgeable and dexterous in using all manner of complex kitchen equipment.
• Expert skills and experience planning, designing, and preparing meals.
• Proficiency using Microsoft Office to monitor and track inventory and maintain recipe records.
• Excellent time management and organizational skills.
• Proven leadership and creative abilities inside the kitchen.
• Strong communication skills used significantly for training, safety, and guest interaction.

Leading the kitchen by example drives the Chef de Cuisine, who oversees the back-of-house pastry, production, pizza, pasta, and specialty cook teams while running recruitment, onboarding, and disciplinary procedures. Reporting to the executive team, the role delegates daily checklists across events and dietary restrictions and collaborates with the marketing and events department on menu creation and food cost.

Key Deliverables

• Leads the kitchen by example, delivering effective and efficient culinary programs.
• Oversees the back-of-house pastry, production, pizza, pasta, and specialty cook teams.
• Runs recruitment, onboarding, training, performance, and disciplinary procedures for kitchen staff.
• Adheres to health and safety policy, including workers' comp and allergy procedures.
• Delegates tasks and completes daily checklists covering production, orders, events, and dietary restrictions.
• Purchases and produces top-quality food for seasonal menus, keeping recipes and specifications current.
• Ensures teamwork between front- and back-of-house staff through clear task delegation.
• Collaborates with the marketing and events department on menu creation and food cost.
• Shares responsibility for storage procedures, food orders, equipment, sanitation, and hygiene standards.
• Manages different stakeholders and effectively persuades across departments.

Professional Experience

• 5 to 10 or more years of experience in a demanding, professional kitchen environment.
• Previous Executive Sous Chef or Chef de Cuisine experience in a fast-paced, food-focused establishment.
• Proven success facilitating excellent communication and engagement across teams.
• Team-focused, with an understanding of how individual work supports the bigger picture.
• Ability to effectively manage different stakeholders in a persuasive manner.

The mandate of the Chef de Cuisine is to realize the Executive Chef's vision for the menu and restaurant while supervising day-to-day kitchen operations and putting a personal stamp on the overall operation. Working with the events department and vendors, the Chef de Cuisine develops the sous chef team and line employees, keeping staff morale and guest experience consistently high.

Background & Experience

• Meets and exceeds each guest's highest expectations for delivery, presentation, and taste.
• Professionally develops the sous chef team and line employees.
• Oversees everyday operations of the kitchen and communicates the Executive Chef's direction daily.
• Directly responsible for the efficiency of kitchen utility staff on all shifts.
• Works to motivate staff and keep morale high.
• Works with the Executive Chef on controlling food and labor costs.
• Ensures a sense of urgency and ownership among all staff for every service period.
• Evaluates menus constantly to keep them fresh, current, and appealing.
• Utilizes seasonal and market ingredients to best represent the restaurant concept.
• Oversees and enforces processes for kitchen organization, cleanliness, and maintenance.
• Reads guest surveys and adjusts operations as issues arise.
• Assists the events department with winning business and driving revenue.
• Meets with vendors to purchase new items and secure the best pricing.
• Supervises the sous chef and kitchen staff.

Required Qualifications

• Some college education, with three or more years of sous chef experience.
• 2 or more years of experience in a fine dining restaurant environment.
• Understanding of professional cooking and knife handling skills.
• Knowledge of safety, sanitation, and food handling processes.
• Ability to work flexible hours, including nights and weekends.
• Responsible, dependable, and punctual.
• Excellent communication skills, with the ability to speak, read, and understand English.
• Solid computer knowledge of Microsoft Office programs.
• Previous experience in a kitchen line position.

A key member of the culinary team, the Chef de Cuisine plans regular and modified menus while training kitchen staff in food preparation, safe handling, and sanitation based on regulatory standards. Collaborating across departmental meetings and staff development programs, the role establishes cleaning schedules and manages inventory to keep the kitchen audit-ready at all times.

What You'll Do

• Plans regular and modified menus according to established guidelines.
• Follows standardized recipes, portioning, and presentation standards, completing production and waste log sheets.
• Trains kitchen staff in food preparation, safe handling, equipment operation, food safety, and sanitation.
• Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas.
• Maintains inventory of food and non-food supplies within established guidelines.
• Makes decisions on the use of leftover food products within company guidelines.
• Complies with health and sanitation regulations, as evidenced through health department and third-party audits.
• Follows facility, department, and safety policies and procedures, including occurrence reporting.
• Participates in departmental meetings, staff development, and professional programs as appropriate.

Required Qualifications

• Associate degree or equivalent experience.
• ServSafe certification is highly desirable.
• 3 to 5 years or more of progressive culinary and kitchen management experience.
• Extensive catering experience is a plus.
• High-volume, complex foodservice operations experience is highly desirable.
• Institutional and batch cooking experience.
• Hands-on chef experience required.
• Comprehensive knowledge of food and catering trends, with a focus on cost control and presentation.
• Experience with computers, including Microsoft Office, Outlook, and email.

The mandate of the Chef de Cuisine is to manage food production and quality improvement while ensuring food safety standards are implemented across all working areas. Working with the operations and quality assurance manager, the Chef de Cuisine coordinates with the sous chef on production audits and assists in designing special events and promotions.

Qualifications & Experience

• Manages and executes food production activities for the department, including menu planning and preparation.
• Creates and develops new recipes in line with customer demand, planning food rotation to keep the offer fresh.
• Coordinates with the sous chef to update and verify work assignments for the kitchen team by section.
• Conducts internal production audits with the sous chef to keep production areas clean and tidy.
• Maintains and monitors hygiene, health, and safety standards and records HACCP compliance.

Required Qualifications

• Bachelor's degree and food safety level 2 or 3 certification.
• 3 or more years of relevant experience, preferably as head chef in a 5-star international brand or luxury outlet.
• Awareness of the latest culinary trends and their implementation.
• Experience and certification in HACCP are essential.
• Knowledge of fine dining and à la carte service is essential.
• Experience in Italian or European cuisine highly desirable.

Overseeing food quality from procurement to execution drives the Chef De Cuisine's daily work, with responsibility for staff hiring, training, and retention alongside daily kitchen operations. Coordinating menu updates with the executive chef and maintaining strong communication with the front-of-house team, the role keeps the kitchen within health department standards and food cost targets.

Skills & Qualifications

• Oversees food quality from procurement to production and execution daily.
• Responsible for staff hiring, training, retention, mentorship, and development.
• Works stations side by side with the team, providing ongoing mentorship and training.
• Manages menu updates and changes, including tastings, recipes, costing, and implementation with executive chef approval.
• Maintains kitchen operations to health department standards.
• Creates strong communication and teamwork with back-of-house chefs and hourly staff.
• Oversees overall building and equipment maintenance.

Requirements

• 2 or more years of related experience required.
• 4 or more years of progressive experience in high-volume food production or catering.
• 3 or more years of previous high-level experience in a well-established restaurant.
• Excellent verbal and written communication skills.
• Excellent interpersonal and customer service skills.
• Excellent organizational skills and attention to detail.
• Excellent time management skills, with a proven ability to meet deadlines.
• Ability to function well in a fast-paced and at times stressful environment.
• Proficient with Google Suite.

You will own directing, training, supervising, planning, and coordinating all areas within the culinary department, serving as the Chef de Cuisine who leads and manages the kitchen team with ongoing support and training. Reviewing food cost analysis daily against budget, the role monitors monthly inventory and oversees the cleanliness and hygiene of all kitchen spaces.

Experience & Qualifications

• Directs, trains, supervises, plans, and coordinates all areas within the culinary department, including projects requested by the executive chef.
• Leads and manages the kitchen team, providing ongoing support and training.
• Ensures the highest quality of food and beverage through consistency, taste, and presentation of all dishes.
• Monitors food inventory monthly and maintains proper control of orders and purchases.
• Reviews food cost analysis daily to keep spending aligned with the budget.
• Oversees the cleanliness and hygiene of all kitchen spaces and procedures.

Skills & Qualifications

• 3 or more years of industry and culinary management experience, or a related culinary degree.
• Previous experience controlling food and labor costs, including menu development, pricing, and training.
• Good English communication skills.
• Computer skills, especially administrative tools.
• Eye for detail to achieve operational excellence.
• Passion for leadership and teamwork.
• Excellent guest service skills.

As the Chef de Cuisine, this role trains and leads kitchen personnel while supervising and coordinating all related culinary activities across the operation. The kitchen relies on this work to price menus correctly and keep equipment safe, sanitary, and properly maintained through every service.

Scope of Work

• Trains and leads kitchen personnel.
• Supervises and coordinates all related culinary activities.
• Estimates food consumption and requisitions or purchases food accordingly.
• Selects and develops recipes, standardizing production recipes for consistent quality.
• Establishes presentation techniques and quality standards, planning and pricing menus.
• Ensures proper equipment operation and maintenance, and proper safety and sanitation in the kitchen.
• Oversees special catering events and may offer culinary instruction or demonstrate techniques.

Experience & Qualifications

• 2 to 3 or more years of experience in a related position.
• 2 to 3 or more years of post-high school education, preferably a culinary degree.
• Advanced knowledge of the principles and practices within the food profession.
• Experiential knowledge of managing people and problems.
• Strong verbal, reading, and written communication skills.

Chef de Cuisine oversees daily kitchen and outlet operations, developing menus, buffets, and specials from seasonal ingredients while maintaining par stocks and quality control across the department. Success in the position means keeping the food and beverage team briefed and coordinated with the Executive Sous Chef, so guest inquiries and incidents are resolved quickly, and service stays consistent.

Areas of Ownership

• Supervise, correct, and demonstrate all duties and tasks in the assigned place of work per the master task list.
• Assign responsibilities to subordinates and check their performance periodically.
• Establish a pool of qualified employees in conjunction with human resources.
• Implement flexible scheduling based on business patterns.
• Ensure par stocks for operating equipment and supplies are adhered to, and the outlet is adequately equipped.
• Conduct daily pre-shift briefings on preparation, service, and menu.
• Liaise with the food and beverage department on daily operations and quality control.
• Develop menus, buffets, and specials using locally and seasonally available products.
• Handle guest inquiries and report complaints to supervisors when no immediate solution exists.
• Maintain the daily log book and submit guest and staff incident reports.
• Assist in planning the outlet's weekly roster and work schedules.
• Coordinate repair and maintenance job orders for the kitchen and equipment.
• Conduct monthly menu sales analysis to tailor menus to guest preferences.

Background & Experience

• Experience working in every part of the kitchen, with knowledge of the finest details of each area.
• Ability to prepare menus and overlap products with each other.
• Ability to perform cost control.
• Capacity to form market lists and provide required products fully.
• Proficiency using Word, Excel, Lotus, and Notes.
• Strong leadership qualities.
• Capacity to teach knowledge to various groups in writing and orally.
• Willingness to adapt to modifications necessary for basic kitchen operation.
• Good knowledge of hygiene rules, with the ability to provide training when necessary.
• Commitment to adhering to and enforcing employer rules.
• Working knowledge of written and oral English.

The Chef de Cuisine executes daily shift management and quality assurance standards, creating efficient staffing schedules while keeping food costs and guest satisfaction on target. Reporting to the department manager, the Chef de Cuisine partners with kitchen staff on training, performance feedback, and budget compliance to keep the operation running smoothly.

Role Responsibilities

• Achieve desired results through established methods, procedures, and guidelines to maintain quality service standards.
• Monitor results through inspection and evaluation, adjusting operations as needed to reach the desired outcome.
• Supervise staff and manage daily operations of a designated shift, monitoring performance and profit objectives.
• Create efficient schedules that control labor costs while meeting staffing and guest satisfaction goals.
• Develop and produce menu items, following prep lists and keeping kitchens stocked and ready for service.
• Support the department budget process with recommendations and report budget concerns to the manager.
• Promote and demonstrate superior customer service, ensuring standards are followed and issues addressed as they arise.
• Maintain cost control methods by monitoring consistent pars and inventory.
• Maintain quality assurance procedures to meet health department and customer service standards.
• Ensure regulatory compliance within the area of responsibility and report issues to management.
• Maintain strict confidentiality in departmental and company matters.
• Lead staff development, training, and rewards and recognition programs to maximize employee engagement.
• Evaluate team member performance and deliver constructive feedback.
• Provide recommendations for staffing, scheduling, and employee performance actions, including hiring, disciplining, and coaching.

Professional Experience

• Associate's degree in culinary or a related field, or equivalent combination of education and experience.
• 4 or more years of culinary experience across multiple venues.
• 3 or more years of previous supervisory experience.
• Capacity to write reports, business correspondence, and procedure manuals.
• Ability to perform basic mathematical operations, including computing rate, ratio, and percent, and interpreting bar graphs.
• Competence in applying common-sense understanding to carry out written, oral, or diagrammed instructions, and in handling problems involving several concrete variables in standardized situations.
• Proficiency in Microsoft Excel, Word, and Outlook.
• Excellent verbal and written communication skills.
• Ability to effectively present information and respond to questions from managers, clients, customers, and the public.
• Skill in resolving problems and conflicts with guests, staff, and colleagues diplomatically and tactfully.
• Ability to read, interpret, and communicate documents and instructions in English, both verbally and in writing.
• Flexibility to work all shifts, including holidays, nights, weekends, and overtime, and to qualify for licenses and permits as required by law.

Embedded within a resort's signature dining operation, the Chef de Cuisine coordinates menu strategy and culinary education for sous chefs while overseeing budgets, labor, and revenue performance across the kitchen. Working closely with vendors, local restaurateurs, and talent acquisition partners, the Chef de Cuisine guides a diverse team toward consistent, high-quality guest service and stronger product standards.

Job Functions

• Provide leadership, development, support, and motivation to direct reports, creating a positive environment that encourages ownership and accountability.
• Develop a strategy to exceed guests' diverse culinary expectations and needs.
• Lead menu development and work with operational teams to implement new menu concepts.
• Inspire the creation of advanced, guest-focused cuisine.
• Provide direction for culinary education for sous chefs and culinary team members.
• Leverage the resort's history and heritage to drive innovative business solutions.
• Serve as a representative and agent of the resort brand.
• Oversee financial profit and operating expenses, including revenue generation, cost containment, budgets, and labor management.
• Encourage inclusive interactions and guest centricity in daily activities.
• Serve as a change agent, integrating processes, removing barriers, and aligning performance goals with partners.
• Develop and nurture partnerships with vendors, local restaurateurs, and resort partners for a seamless guest experience.
• Use reports to develop new and higher quality service and product standards.
• Attract and retain diverse talent and oversee talent planning functions.
• Mentor and share professional and culinary expertise with team members.

Technical Qualifications

• High school diploma or equivalent, with an Associate's degree in Culinary Arts or a formal apprenticeship (or equivalent tenure), and a Bachelor's or Master's degree in culinary arts preferred.
• Food Safety Certification.
• 5 or more years of culinary management experience, including managing financial profit, operating expenses, budgets, and labor.
• Proven experience in developing annual operating plans.
• Current or previous culinary experience in Hawaii.
• Demonstrated knowledge of industry trends.
• Ability to educate and demonstrate fundamental and advanced cooking skills.
• Computer literate, with strong technical aptitude.
• Superb and proven communication and partnering skills.
• Demonstrated ability to work with and develop a diverse team.
• Excellent organizational and time management skills.
• Ability to develop, motivate, mentor, and coach team members.
• Ability to work in a rapidly changing environment.

Reporting to the culinary department, the Chef de Cuisine executes hot and cold kitchen production, preparing a wide range of scratch dishes while training cooks and salad preparers to meet dining objectives. Partnering with the broader food service team, the Chef de Cuisine helps deliver a consistently luxurious, personalized dining experience for patients, retail guests, and catering clients.

Day-to-Day Responsibilities

• Provide a luxury dining experience in a warm, personalized manner, delivering food that reflects high-quality standards.
• Lead the production team to meet dining objectives, training and monitoring cooks, short order cooks, and salad preparers.
• Maintain open communication and good relationships with others, contributing new ideas to the department.
• Plan work assignments and use time effectively.
• Use all types of kitchen equipment, including broilers, ovens, deep fat fryers, slicers, choppers, steamers, and mixers, to prepare food.
• Set up and prepare equipment for food production, following standardized recipe cards and supervisor instructions to produce a uniform product.
• Implement procedures to satisfy client dietary restrictions and garnish food properly.
• Prepare food items per recipes to support menus, ensuring high-quality preparation and plate presentation.
• Prepare a wide variety of food, including meats, poultry, and seafood.
• Prepare soups, vegetable cuts, starches, grilled items, sauces, marinades, roasts, stews, dressings, terrines, and galantines from scratch.

Knowledge, Skills & Abilities

• High school diploma and Associate's degree in Culinary Arts required.
• Bachelor's degree in Food and Nutrition or Culinary Arts preferred.
• ServSafe Certification, to be completed within the first six months of employment.
• 3 to 4 or more years of high-end catering experience in cold and hot production, or related hotel or restaurant experience with proven results.
• 5 or more years of managerial experience in large-scale, high-end hotel, catering, or healthcare food service operations preferred.
• Knowledge of proper safety, hygiene, and sanitation practices, including HACCP, in designated kitchen areas.
• Ability to follow verbal and written instructions.
• Excellent communication skills.
• Ability to read, write, and speak English.

Sitting at the intersection of menu creativity and guest service consistency, the Chef de Cuisine guides food presentation standards from concept to plate while managing inventories and food costs across a luxury hotel kitchen. Operating across banqueting and hotel departments, the Chef de Cuisine coaches team members toward strong engagement results and keeps kitchen practices aligned with health and safety guidelines.

Work Activities

• Consistently offer professional, engaging, and proactive guest service while supporting colleagues.
• Demonstrate core service values in all interactions.
• Motivate, lead, coach, and manage all aspects of team members' performance toward guest service and engagement results.
• Assist with menu development, content proposals, costing, recipes, production lists, and photographs of food presentations as required.
• Order food and manage inventories to maximize quality and minimize food cost.
• Oversee all aspects of quality control standards from menu conception to presentation, making necessary adjustments.
• Maintain a clean and safe kitchen, applying health department guidelines and educating staff on procedures and policies.
• Schedule and manage staff to support service level commitments and labor cost goals.
• Maintain good working relationships with all hotel departments to ensure an exceptional guest experience.
• Ensure awareness of trends and changes in the food industry, continually developing professional knowledge and abilities.
• Follow and ensure compliance with corporate, hotel, and departmental policies and procedures.
• Participate in hotel committees.
• Follow health and safety guidelines established by relevant government and international health bodies, particularly during periods of public health concern.

Position Requirements

• Documented culinary training and certification, such as a Red Seal certificate, Journeyman's papers, or an international equivalent, required.
• 3 to 5 or more years of banqueting chef experience in a luxury hotel or equivalent high-quality restaurant environment.
• 1 or more years of international experience strongly preferred.
• Solid knowledge of Latin American, South American, or British and upscale pub cuisine is an asset.
• Demonstrated ability to set and maintain the highest standards of food presentation and quality.
• Proven ability to work efficiently in a demanding, fast-paced environment.
• Proven ability to work cohesively as part of a multicultural, diverse team.
• Creative and energetic, with excellent interpersonal and communication skills.

A key member of the back-of-house team, the Chef de Cuisine coordinates daily station assignments, food cost, and procurement while quality-checking product through every stage of preparation. Collaborating across front- and back-of-house staff, the Chef de Cuisine keeps service, sanitation, and security standards aligned with state and local health regulations.

Performance Expectations

• Run all aspects of daily back-of-house operations, including managing staff schedules and station assignments.
• Order and receive product, preparing prep lists and instructions for the team.
• Quality-check product during all stages of preparation.
• Oversee general production and service, conducting regular internal health and safety inspections.
• Manage daily food cost and procurement.
• Maintain harmony in the kitchen and positive working relationships with front-of-house staff.
• Ensure work areas, storage, walk-ins, reach-ins, and commissary areas are kept clean, sanitary, and well stocked.
• Maintain security and safety standards in the kitchen in compliance with state and local health regulations.
• Serve items in accordance with established portions and presentation standards.
• Set up, maintain, and break down the service line.

Qualifications & Experience

• Bachelor's degree preferred, with culinary school or apprenticeship training also preferred.
• 2 or more years of cooking experience required.
• 1 or more years of experience operating in a similar role.
• Experience working in a fast-paced, high-volume environment.
• Proven track record within the 5-star framework of deluxe hotels or reputable freestanding restaurants.

Consistent food and beverage revenue depends on the Chef de Cuisine, who guides food cost controls, trains the kitchen brigade, and keeps dish quality steady across every service. Serving as the Executive Chef's representative when needed, the Chef de Cuisine handles customer relations and keeps kitchen practices aligned with food hygiene and health and safety standards.

Core Responsibilities

• Contribute to menu creation.
• Manage and train the kitchen brigade effectively to ensure a well-organized and motivated team.
• Ensure consistency in quality of dishes at all times.
• Manage customer relations when necessary, in the absence of the Executive Chef.
• Ensure resources meet business needs through effective management of working rotas.
• Support brand standards through training and assessment of the team.
• Manage food cost controls to contribute to food and beverage revenue.
• Ensure compliance with food hygiene and health and safety standards.
• Maintain awareness of activities in other departments and their implications.

Skills & Qualifications

• Relevant culinary qualifications for the role.
• Strong Sous Chef or previous Chef de Cuisine experience.
• Creative approach to food and menu development.
• Strong supervisory skills leading kitchen teams.
• Positive attitude maintained under pressure in service.
• Good communication skills across the kitchen and front of house.
• Committed to delivering a high level of customer service.
• Excellent planning and organizing skills.
• Willingness to learn and take on new responsibilities.
• Excellent grooming standards.
• Ability to work a variety of shifts, including weekdays, evenings, and weekends.