Hotel Restaurant Chef

We are seeking an experienced culinary leader to oversee a high-volume, three-meal-a-day hotel restaurant. This individual will take ownership of day-to-day kitchen operations, food quality and consistency, cost controls, and team development while maintaining strong standards for sanitation and execution. The ideal candidate is a hands-on leader who thrives in a fast-paced environment and can partner closely with the General Manager to deliver an excellent guest experience while achieving the restaurant’s operational and financial goals.

Salary and Benefits

• Medical, Dental, and Vision coverage with company contribution.
• Additional benefits include Short-Term and Long-Term Disability, Accident, Hospital Indemnity
• 401(k) eligibility after one year – with company match
• 12 Vacation/PTO days during the first year, with additional time earned after year one
• Employee discounts on F&B
• Cell phone reimbursement

Position Overview

• Direct day-to-day culinary operations for a high-volume, three-meal-a-day bar and grill
• Maintain consistent standards for food quality, kitchen execution, sanitation, staffing, and overall culinary performance
• Oversee menu execution, purchasing, inventory, food costs, labor management, and waste reduction
• Hire, train, schedule, coach, and develop a strong culinary team
• Work closely with the General Manager to support guest satisfaction, operational goals, and financial results

Job Qualifications

• Minimum of 3 years of Chef or Kitchen Management experience within a high-volume Hotel restaurant operation
• Previous three-meal-a-day and high-volume culinary experience strongly preferred
• Demonstrated ability to effectively control food and labor costs
• Strong leadership skills with experience coaching, developing, and building successful kitchen teams
• Solid understanding of food safety, sanitation, inventory management, purchasing, and ordering procedures
• Ability to lead and execute effectively in a fast-paced restaurant environment
• Strong communication, organizational, and problem-solving abilities
• Culinary degree or other formal culinary training preferred
• ServSafe certification preferred