Chef De Cuisine

Westin Rancho Mirage Golf Resort & Spa•Rancho Mirage, CA

54d•$75,000 - $80,000•Onsite

About The Position

At The Westin Rancho Mirage Golf Resort & Spa, the Chef de Cuisine is responsible for the daily leadership and management of culinary operations, ensuring exceptional food quality, consistency, sanitation, and guest satisfaction. This position oversees kitchen associates, supports menu development, manages food and labor costs, and partners with restaurant and banquet leadership to deliver memorable dining experiences consistent with Marriott and Westin brand standards.

Requirements

Associate's degree in Culinary Arts or related field preferred.
Minimum 3-5 years of progressive culinary leadership experience in a hotel, resort, or upscale restaurant environment.
Prior supervisory or management experience required.
Luxury hospitality experience preferred.
Must be able to obtain and maintain a valid Riverside County Food Handler’s certification and Responsible Beverage Server (RBS) certification
Strong culinary techniques and food presentation skills.
Knowledge of food cost controls, purchasing, and inventory management.
Understanding of labor management and scheduling practices.
Excellent leadership, communication, and coaching skills.
Ability to work in a fast-paced environment while maintaining quality standards.
Strong organizational and problem-solving abilities.
Proficiency with Microsoft Office and hospitality management systems preferred.

Responsibilities

Direct and oversee the daily operations of all assigned kitchen outlets.
Lead, coach, and develop culinary associates through training, mentoring, and performance management.
Ensure consistency in food preparation, presentation, portioning, and quality standards.
Maintain a positive, professional, and collaborative work environment.
Ensure all food is prepared and presented according to established recipes and standards.
Monitor guest feedback and implement corrective actions as needed.
Support the development of seasonal menus, specials, and innovative culinary offerings.
Maintain exceptional standards for taste, appearance, and freshness.
Manage food costs, labor costs, inventory levels, and purchasing practices.
Conduct regular inventory counts and assist in developing strategies to minimize waste.
Monitor productivity and staffing levels to meet business demands.
Support budget planning and financial objectives.
Ensure compliance with all local, state, and federal food safety regulations.
Maintain department compliance with health department standards and company policies.
Promote a safe working environment and comply with workplace safety requirements.
Ensure proper storage, labeling, and handling of food products.
Participate in recruitment, interviewing, onboarding, and training of culinary associates.
Conduct performance evaluations and provide ongoing coaching and feedback.
Promote associate engagement, recognition, and retention initiatives.
Foster a culture of accountability, teamwork, and continuous improvement.
Coordinate culinary operations with front-of-house, banquets, stewarding, and purchasing teams.
Ensure equipment is maintained and operational issues are promptly addressed.
Monitor production schedules to meet occupancy, banquet, and outlet demands.
Assist in planning and executing special events and holiday programs.