Chef de Cuisine

Chef de Cuisine

Location: Ontario CA

Salary: $90000$120000

Bonus: Performance-based bonus

Benefits: Competitive benefits package

About the Opportunity

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 24000 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.

Key Responsibilities

• Oversee daily culinary operations for the hotels 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 propertys 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

Qualifications

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

Send a resume to to be considered.