Restaurant Chef

Heritage Hotels & Resorts•Santa Fe, NM

10d•Onsite

About The Position

About Heritage Hotels & Resorts Heritage Hotels & Resorts is New Mexico’s premier locally owned hospitality group, built on a deep respect for culture, place and people. Our luxury hotels and award-winning restaurants are rooted in authentic storytelling, exceptional service and community pride. We care for our guests, our team and our neighborhoods with the same intention. If you enjoy delivering thoughtful, detail-oriented service, we invite you to grow with us. Why This Role Matters We are seeking a Restaurant Chef who will serve as the creative and culinary leader of a single outlet. This role is critical in defining the guest experience through thoughtful menu development, execution, and team leadership. The Restaurant Chef brings energy and originality to the kitchen while ensuring consistency, efficiency, and financial performance. By owning the culinary direction of the outlet, this role directly influences guest satisfaction, team engagement, and the success of the restaurant.

Requirements

Strong culinary creativity with the ability to design and execute innovative menus
Proven leadership skills with the ability to motivate and develop a high-performing team
Solid understanding of kitchen operations, food cost management, and inventory control
Ability to thrive in a fast-paced, high-expectation environment
Strong attention to detail and commitment to consistency and quality
Effective communication and collaboration skills across departments
Minimum of 2 years of progressive culinary experience, with at least 1+ years in a leadership role
Experience in a high-quality or upscale restaurant environment preferred
Culinary degree or equivalent experience preferred
ServSafe Certification or equivalent required

Responsibilities

Lead and manage culinary team within outlet
Oversee hiring, training, coaching, and performance management of kitchen staff of outlet
Build a strong, cohesive team culture focused on accountability and excellence while collaborating and working well with front-of-house and other departments
Lead all culinary operations for the assigned restaurant outlet, ensuring consistency in quality, presentation, and execution
Develop and evolve menus with a focus on creativity, seasonality, and guest appeal while aligning with overall property standards
Execute daily service with a hands-on leadership approach, ensuring smooth and efficient kitchen operations
Maintain strong collaboration with front-of-house leadership to ensure a seamless guest experience
Monitor and manage food costs, labor, and inventory to meet financial goals
Ensure all food safety, sanitation, and health standards are consistently upheld
Source high-quality ingredients and build relationships with vendors where applicable
Train and mentor team members, supporting skill development and internal growth
Maintain organization and cleanliness of the kitchen, ensuring all systems and processes are followed