Mission Inn Restaurant Chef D' Cuisine

Pyramid Global Hospitality

7d•$75,000 - $90,000•Onsite

About The Position

The Chef de Cuisine is responsible for leading the day-to-day culinary operations of an assigned restaurant or outlet at The Mission Inn Hotel & Spa. This role oversees kitchen staff, ensures exceptional food quality and presentation, maintains food safety and sanitation standards, and supports the Executive Chef in delivering an outstanding dining experience that reflects the hotel's commitment to excellence and hospitality.

Requirements

Culinary degree or equivalent professional culinary training preferred.
Minimum of 3–5 years of progressive culinary leadership experience, preferably in a luxury hotel, resort, or fine dining environment.
Strong knowledge of classical and contemporary cooking techniques.
Proven leadership, coaching, and team-building skills.
Experience with menu development, food costing, inventory management, and budgeting.
Knowledge of HACCP principles and food safety regulations.
Excellent organizational, communication, and problem-solving abilities.
Ability to thrive in a fast-paced, high-volume environment.
Flexible schedule, including evenings, weekends, holidays, and special events.

Nice To Haves

Fine dining and banquet production experience.
Knowledge of wine pairings and luxury hospitality service standards.
Experience using inventory management and purchasing software.
Strong commitment to guest satisfaction, teamwork, and culinary innovation.

Responsibilities

Lead and supervise all kitchen operations, ensuring consistency, quality, and efficiency.
Prepare and present high-quality dishes that meet The Mission Inn Hotel & Spa's culinary standards.
Train, mentor, schedule, and evaluate kitchen team members to promote professional growth and accountability.
Assist in developing seasonal menus, daily specials, and banquet offerings.
Monitor food preparation to ensure recipes, portion control, and presentation standards are consistently followed.
Manage food and labor costs by controlling inventory, minimizing waste, and optimizing productivity.
Order food, beverages, and kitchen supplies while maintaining appropriate inventory levels.
Ensure compliance with all local, state, and federal health regulations, including food safety and sanitation standards.
Maintain a clean, organized, and safe kitchen environment.
Collaborate with the Executive Chef and Food & Beverage leadership to enhance guest satisfaction and operational excellence.
Address guest concerns related to food quality in a professional and timely manner.
Support special events, holiday functions, weddings, banquets, and other hotel culinary operations as needed.
Maintain accurate records for inventory, food costs, and kitchen performance.