Chef de Cuisine

The Foundry Hotel Asheville, Curio Collection • Asheville, NC

8d • Onsite

About The Position

The Executive Sous Chef at The Foundry Hotel Asheville, Curio Collection is a key leadership position within our hotel's culinary team. This individual will work closely with the Executive Chef to oversee and manage all kitchen operations, ensuring high-quality food and guest satisfaction. The Executive Sous Chef will also assist in training and supervising kitchen staff, designing menus, and maintaining inventory and food cost control.

Requirements

• Minimum of 3 years of experience in a culinary management role, preferably in a hotel or restaurant setting
• Culinary degree or equivalent experience required
• Strong knowledge of food and beverage preparation techniques, sanitation, and safety standards
• Ability to lead and motivate a team, with excellent communication and interpersonal skills
• Proven track record in menu design, food cost control, and kitchen operations management
• Strong time management and organization skills, with the ability to handle multiple tasks and meet deadlines in a fast-paced environment
• Proficiency in Microsoft Office and inventory management systems
• Must be able to work flexible hours, including weekends and holidays

Responsibilities

• Work closely with the Executive Chef to create and execute menus that align with the hotel's standards and goals
• Manage and supervise all kitchen staff, including training, scheduling, and enforcing company policies and procedures
• Oversee food preparation and ensure high-quality, visually appealing, and timely delivery of dishes to guests
• Monitor and maintain food cost control, including inventory management and menu pricing
• Collaborate with the hotel's purchasing department to order and receive necessary food and kitchen supplies
• Maintain a clean, organized, and efficient kitchen, adhering to food safety and sanitation standards
• Handle guest inquiries and complaints regarding food and kitchen operations in a timely and professional manner
• Assist in developing and implementing training programs for kitchen staff on food preparation and safety
• Monitor and assist with the preparation of catering events and special functions
• Participate in staff meetings, budget planning, and other hotel-wide initiatives as needed

Benefits

• medical, dental, and vision insurance
• retirement savings plans
• paid time off
• opportunities for career advancement

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree