Chef de Cuisine

GDC • Ontario, CA

9d • Onsite

About The Position

A full-service hotel and conference center in Ontario, California, is seeking an experienced Chef de Cuisine to lead its culinary operations during an exciting property transformation and rebranding. The hotel features approximately 295 guest rooms and more than 24,000 square feet of event space, creating a diverse culinary environment that includes a restaurant, bar, banquet operations, food truck, and room service. This is an excellent opportunity for a hands-on culinary leader who enjoys developing teams, improving operations, and delivering consistently high-quality food across multiple outlets. The ideal candidate brings progressive kitchen leadership experience within a hotel, resort, conference center, casino, or similarly complex food and beverage operation.

Requirements

• Progressive culinary experience with increasing levels of kitchen leadership responsibility
• Previous experience as a Chef de Cuisine, Executive Sous Chef, Sous Chef, or comparable culinary leader
• Strong knowledge of culinary techniques, food safety, sanitation, inventory, labor management, and cost controls
• Demonstrated ability to lead, train, motivate, and retain culinary teams
• Strong organizational, communication, and problem-solving skills
• Comfortable working in a fast-paced, evolving hotel environment
• Ability to work a flexible schedule, including evenings, weekends, and holidays as business demands require

Nice To Haves

• Experience overseeing multiple food and beverage outlets strongly preferred
• Hotel, resort, casino, conference center, or high-volume banquet experience preferred

Responsibilities

• Oversee daily culinary operations for the hotel’s restaurant, bar, banquets, food truck, and room service
• Lead, train, schedule, and develop the culinary team while fostering a positive and accountable kitchen culture
• Maintain consistent food quality, presentation, flavor, and execution across all outlets
• Collaborate with hotel and food and beverage leadership on menus, promotions, special events, and the property’s ongoing transformation
• Manage food costs, labor, purchasing, inventory, waste reduction, and kitchen productivity
• Support banquet operations ranging from intimate meetings to large-scale conferences, celebrations, and special events
• Establish and maintain standardized recipes, portion controls, preparation procedures, and quality standards
• Ensure compliance with food safety, sanitation, health department, and workplace safety requirements
• Assist with recruiting, onboarding, performance management, and ongoing culinary training
• Maintain kitchen equipment and communicate repair, maintenance, and capital needs
• Respond professionally to guest feedback and resolve food-quality or service concerns
• Partner effectively with front-of-house, banquet, sales, and hotel operations teams

Benefits

• Competitive benefits package

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed