Chef de Cuisine – Restaurant Kitchen Manager

About the role

The Chef de Cuisine will lead the culinary operations of the hotel’s restaurant, ensuring high‑quality food production, consistency, and guest satisfaction. This full‑time position combines hands‑on cooking with team leadership and budget management.

Key responsibilities

• Oversee daily kitchen operations, maintaining food safety, sanitation, and storage standards.
• Develop, design, and execute daily and seasonal menu items.
• Plan and control food quantities, plating requirements, and production forecasts.
• Coordinate purchasing, inventory management, and cost control to stay within the operating budget.
• Supervise and train kitchen staff, fostering teamwork and high performance.
• Ensure compliance with all local laws, regulations, and internal policies.
• Perform cooking duties for regular service and special events as needed.

Required profile

• High school diploma or GED with at least 4 years of culinary experience, **or** a 2‑year degree in Culinary Arts, Hotel & Restaurant Management with 2 years of relevant experience.
• Proven ability to manage a kitchen team and deliver consistent food quality.
• Strong understanding of budgeting, inventory control, and menu costing.

Required skills

• Food safety and sanitation compliance.
• Menu development and recipe creation.
• Inventory and purchasing management.
• Staff supervision and training.
• Kitchen operations and production planning.