Job Description

Chef de Cuisine - CHEFDCUS 

Department: Culinary 

Reports To: Executive Chef 

Northwood Overview 

An enterprising organization managing hospitality assets that deliver unique, carefully curated guest experiences. We understand that our people are the hallmark of our success, managing and operating a portfolio of leading hotel assets ranging from select service to lifestyle independent hotels. Our people are the most important assets. We are committed to developing talent and building high performance leadership teams. We understand that the sum of our collective talents and efforts helps us achieve greater results and thrive.  

Job Overview:  

The Chef de Cuisine is responsible for overseeing all culinary operations within the hotel’s restaurant(s). This role requires a strong culinary background, exceptional leadership skills, and a passion for creating exceptional dining experiences. The Chef de Cuisine will be responsible for menu development, staff management, inventory control, and ensuring the highest standards of food quality and presentation. 

Responsibilities 

• Menu Development and Execution:  

• Develop innovative and seasonal menus that align with the hotel’s brand and culinary philosophy. 

• Oversee the execution of all menu items, ensuring consistency and quality. 

• Collaborate with the culinary team to create special dishes for events and promotions. 

• Team Leadership:  

• Recruit, hire, and train a talented culinary team. 

• Provide ongoing training and development opportunities for staff. 

• Foster a positive and collaborative work environment. 

• Manage staff schedules and performance. 

• Inventory and Cost Control:  

• Manage inventory levels to minimize waste and maximize profitability. 

• Monitor food costs and implement strategies to reduce expenses. 

• Develop and maintain accurate purchasing and receiving procedures. 

• Kitchen Operations:  

• Ensure compliance with all food safety and sanitation regulations. 

• Maintain a clean, organized, and efficient kitchen. 

• Oversee equipment maintenance and repair. 

• Collaborate with the front-of-house team to ensure seamless service. 

• Guest Experience:  

• Interact with guests to understand their preferences and dietary needs. 

• Resolve guest complaints and issues in a timely and professional manner. 

• Strive to exceed guest expectations with every meal. 

Qualifications

• Proven experience as a Chef de Cuisine or Sous Chef in a high-volume, upscale restaurant. 

• Strong culinary skills and a passion for food. 

• Excellent leadership and management abilities. 

• Strong organizational and time management skills. 

• Ability to work under pressure and meet deadlines. 

• Knowledge of food cost control and inventory management. 

• Certification in food safety and sanitation. 

Perks & Benefits: 

• Medical, Dental, Vision  

• Hotel Discounts  

• Paid Time Off  

• Employee Assistance program 

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the team member. Duties, responsibilities and activities may change or be added at any time with or without notice.