Chef de Cuisine

Ensemble•Santa Cruz, CA

2d•Onsite

About The Position

La Bahia Hotel and Spa is seeking a Chef de Cuisine that will be responsible for overseeing and coordinating daily kitchen operations for High Tide, Low Tide, Private Dining, Plunge and Pearl. This role ensures that all food products meet the highest quality, presentation, and sanitation standards while fostering creativity, training, and development among the kitchen team. Reporting to the Executive Chef, the Chef de Cuisine plays a critical role in delivering exceptional dining experiences across multiple F&B outlets to include High Tide will take center stage as La Bahia’s signature destination restaurant, a Pacific Rim-inspired concept. Using its location perched on the Pacific Ocean as its primary inspiration, High Tide will unveil a singular culinary experience marrying artistry and craftsmanship with local ingredients to tell the story of cultural cuisine across the Pacific Low Tide Bar & Grill welcomes guests with a vibrant and convivial atmosphere, offering craft cocktails, live music and contemporary flavors Pearl, the elegant London-inspired champagne bar, will provide an elevated imbibing experience with personalized libations, creative mixologists and a robust catalog of wines, champagnes and spirits Gracing the edge of the oceanfront pool sanctuary, guests will find Plunge, an urban oasis serving up classic cocktails and poolside bites Private Dining The Guesthouse at La Bahia Hotel & Spa serving our private Members in The Guesthouse as well as on the Main Beach in front of the hotel.

Requirements

Graduate of a culinary school preferred.
Minimum of 5 years of Chef de Cuisine in a luxury hotel and/or resort or fine dining environment
Proven experience in managing kitchen staff and operations.
Knowledge of local and national culinary trends.
Strong organizational, problem-solving, and analytical skills.
Excellent communication and interpersonal skills.
Ability to work under pressure and adapt to changing priorities.
Bilingual skills a plus.
Must possess a valid Food Handler Certificate.

Responsibilities

Lead and supervise kitchen staff, ensuring consistent preparation, portion control, and presentation of all dishes.
Develop, train, and mentor kitchen staff, emphasizing culinary techniques, consistency, and professional standards.
Collaborate with the Executive Chef and F&B leadership to design and execute menus that reflect La Bahia's Pacific Rim-inspired concept.
Ensure kitchen operations comply with local, state, and federal health and safety standards.
Manage kitchen inventory, ordering, and cost control measures.
Maintain a clean, organized kitchen environment and ensure all sanitation procedures are followed.
Oversee food preparation, ensuring the use of high-quality ingredients and innovative culinary techniques.
Work closely with service staff to ensure seamless guest experiences.
Develop and implement standard operating procedures for the kitchen.
Stay current with culinary trends and incorporate them into the kitchen’s offerings.
Perform administrative duties, including scheduling, payroll management, and performance evaluations.