Chef de Cuisine

Zachry•San Antonio, TX

17d•Onsite

About The Position

The Chef de Cuisine leads the day-to-day culinary operations of multiple outlets, ensuring an exceptional dining experience aligned with Forbes Five-Star and brand standards. This role requires a dynamic culinary leader who demonstrates operational discipline, creativity, and the ability to inspire and develop a high-performing kitchen brigade within a luxury full-service hotel environment.

Requirements

High School Diploma or equivalent required.
Minimum of 5 years of progressive culinary leadership experience required, including at least 2 years as a Chef de Cuisine or equivalent in a luxury or Forbes Five-Star property.
Proven experience managing multi-outlet or fine-dining culinary operations required.
Strong financial acumen with understanding of kitchen P&L management.
Expertise in menu design, recipe costing, and modern plating techniques.
Passion for mentorship, coaching, and team development.
Ability to thrive in a fast-paced, pre-opening or evolving luxury environment.
Ability to stand for extended periods and work flexible schedules including weekends, holidays, and special events.
Food Manager Certification required.

Nice To Haves

Degree or certification in Culinary Arts preferred.

Responsibilities

Oversee all aspects of kitchen operations including menu development, food preparation, execution, and presentation.
Ensure all dishes meet the highest standards of quality, flavor, and consistency in accordance with Forbes Five-Star expectations.
Partner with the Executive Chef on seasonal menu planning, recipe development, costing, and sourcing.
Drive innovation through the use of local, sustainable ingredients and modern culinary techniques reflective of the brand identity.
Lead, train, and mentor culinary team members to foster a culture of excellence, collaboration, and continuous improvement.
Build and maintain a disciplined, professional kitchen environment that supports performance and growth.
Support culinary training initiatives and standard operating procedures, including pre-opening efforts when applicable.
Monitor and control food cost, labor cost, and inventory levels to achieve departmental financial objectives.
Maintain strict compliance with health, safety, and sanitation regulations.
Collaborate closely with Food & Beverage leadership to ensure seamless service execution and guest satisfaction.
Participate in special events, tastings, media experiences, and culinary promotions as required.