Chef de Cuisine-Spruzzo Rooftop Restaurant & Bar at The Ben Hotel

We are hiring a Chef de Cuisine-Spruzzo Rooftop Restaurant & Bar!

TITLE: Chef de Cuisine-Spruzzo Rooftop Restaurant & Bar

PAY: $80,000 salary (starting) with 25% bonus paid quarterly

DEPARTMENT: Culinary

SUPERVISOR: Director of Culinary

Qualifications: A minimum of 5 years’ experience as a CDC or similar position.

Luxury hotel experience preferred or fine dining restaurants.

• Degree/diploma in Culinary Arts or an equivalent combination of education and experience that provides knowledge, skills, and ability sufficient to successfully perform the duties of the position.

• Working knowledge of local hospitality industry and culture; work experience in country preferred.

SUMMARY: The Chef de Cuisine is a pivotal role responsible for maintaining the quality, consistency, and innovation of culinary offerings at our rooftop Spruzzo venue.

Reporting directly to the Director of Culinary, this position oversees food production across various areas including the dining room, pool and cabana deck, bar, restaurant private events, and private dining.

A strong commitment to food safety, sustainability, and customer satisfaction is paramount for success in this role.

RESPONSIBILITIES:


* Collaborate with F&B corporate team, F&B Director, and the Director of Culinary to develop and execute menus reflecting the venue's concept and utilizing local and sustainable ingredients.


* Showcase creativity by developing inspired dishes aligned with the approved concept.


* Lead and manage all kitchen operations, ensuring consistent, high-quality food presentation.


* Supervise food production and plating, maintaining adherence to established standards.


* Implement purchasing, receiving, and storage guidelines to minimize costs and ensure optimal inventory levels.


* Test and evaluate products for quality, yield, and cost-effectiveness.


* Create recipes, production methods, and standards to maintain consistency.


* Recommend daily and seasonal menu items, estimating production needs accordingly.


* Promote in-house sales activities and culinary events to enhance guest experience and drive revenue.


* Foster a positive work environment, providing training, coaching, and recognition to staff.


* Ensure compliance with food safety regulations and sanitation guidelines.


* Address guest complaints promptly and implement corrective actions as needed.


* Maintain relationships with vendors and oversee quality assurance.


* Develop and implement strategies to maximize departmental performance and achieve financial goals.


* Stay informed about industry trends and regional preferences.


* Participate in meetings and training sessions as required.


* Uphold brand standards and promote a professional image of the property.


* Complete any task assigned by management.

Qualifications:


* Minimum 5 years of experience as a Chef de Cuisine, preferably in luxury hotels or fine dining restauran...