Chef de Cuisine

AN INSPIRING CAREER AWAITS YOU!

The Kessler Collection is made up of 11 artful hotel and resort properties, 25 restaurants, and over 1,700 Grand Performers across seven states, we continue to grow and so will you! The opportunities are endless. Our mission of inspiring places, intuitive service, and exuberant guests means we are committed to our Grand Performers learning, development, and well-being.

We believe people want to be inspired! 

Our Grand Performers Receive Many Benefits Including:

• Marriott Employee Discounts Worldwide
• Competitive Wage & Discretionary Bonus Program
• Medical, Dental, Vision Insurance
• Company-Sponsored Life Insurance
• Short & Long-Term Disability Insurance
• Pet Insurance
• Tuition Reimbursement Program
• 401(K) with Discretionary Company Matching Contributions
• Employee Assistance Program
• Salary Range:  $62,000 - 70,000

JOB SUMMARY

The overall objective and purpose of the Chef de Cuisine position are to oversee all daily operations of the kitchen. The incumbent is responsible for ensuring that all recipes, food preparations, and presentations meet specifications and commitment to quality. They are to provide inspiring and strategic leadership while directing the activities of the Culinary Department in support of the mission, core values, standards, and goals established by the company.

CORE RESPONSIBILITIES

• Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish.
• Set Standards and methods for portion control for each dish on the menu, with the perceived value factor in mind.
• Accountable for meeting budgets for food, labor, and direct operating expenses as they pertain to the culinary department. 
• Costing all food items and assisting the Food and Beverage Director with monthly reports. 
• Creates kitchen labor schedules that meet the Peak Performance criteria.
• Assists with the creation of seasonal, monthly, and weekly specials and menus
• Monitor execution procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at the highest level. 
• Conduct hands-on teaching and training in the kitchen, working closely with Sous Chefs and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution. 
• Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes. 
• Hire, coach, counsel, and conduct performance evaluations for Sous Chefs, Supervisors, cooks, and Stewards
• Develop, train and mentor Sous Chef, Supervisors, and cooks, Act as a resource to them as well as other back-of-house (BOH) personnel. 
• Develop, implement and maintain sanitation practices and protocol.
• Work with management on ongoing and monthly/seasonal menu development, staff training, and photo shoots. 
• Create and monitor kitchen inventory to include order inspections and item selection.

KNOWLEDGE, SKILLS, AND ABILITIES 

To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent.

• Strategic business leader - Works strategically to devise plans in alignment with organizational goals.
• Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects.
• Generates alignment - Ensures proper time and effort is spent to build high-level performance and consistency throughout collection.
• Leads with courage - Provides a culture of accountability.
• Execution of plans - Utilizes our systems, tools, and resources to accomplish results and achieve goals
• Advanced level of written, verbal, and interpersonal communication skills.
• Ability to implement and uphold service standards
• Effectively motivate associates and maintain a cohesive team
• Ability to prioritize and organize work assignments
• Ability to work well in stressful, high-pressure situations
• Ability to work with and understand financial information, data, and basic arithmetic functions
• Ability to maintain and build relationships with existing and potential clients as well as industry contacts

MINIMUM QUALIFICATIONS

• Culinary degree or related training equivalent in the Hospitality/Restaurant Industry - required
• 3 years of relevant work experience in similar scope and title – required
• Experience within luxury brand/markets – preferred
• Food Safety Manager Certification – preferred or attained within 30 days

SUPERVISORY RESPONSIBILITIES

• Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection: Sous Chef

WORK ENVIRONMENT 

The work environment/conditions described herein are representative of those that an incumbent may experience.

• Must be comfortable working in a shared space, with constant noise, without the use of a private office.
• Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.
• Must be able to work safely in a kitchen environment with high temperatures and humidity
• Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice.

PHYSICAL DEMANDS

The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. *Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role.

• While performing the duties of this job, the incumbent is regularly required to move 10lbs on a daily basis.
• Push, pull, and lift up to 50lbs on a weekly basis.
• While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus,  airplane or other means of transportation which require sitting, waiting, and standing for long and short periods of time. 

The Kessler Collection is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics

Applications will be accepted and position will remain posted until February 19, 2024. 

Salary : $62,000 - $70,000