Job Details

EOE Statement
We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

Description

The Chef de Cuisine is responsible for the daily leadership, execution, and continuous evolution of all culinary operations within the resort's restaurant, lounge, in-room dining, pool dining, and banquet operations. This hands-on leadership position partners closely with the Executive Chef to deliver exceptional cuisine while fostering a culture of creativity, collaboration, and operational excellence.

The ideal candidate is an accomplished culinary professional with a passion for refined cuisine, exceptional guest experiences, and developing high-performing teams. This individual will possess strong business acumen while maintaining an uncompromising commitment to quality, consistency, innovation, and elevated luxury service.

MAIN DUTIES AND RESPONSIBILITIES:

Operational Culinary & Financial Excellence

• Oversee daily kitchen operations, including production, inventory, purchasing, scheduling, and quality assurance.
• Ensure compliance with all food safety, sanitation, and health regulations while maintaining a clean and organized kitchen environment.
• Support departmental financial objectives through effective labor management, food cost control, waste reduction, and inventory management.
• Monitor equipment maintenance and operational readiness to ensure efficient and uninterrupted kitchen operations.
• Identify opportunities to improve efficiency while maintaining exceptional quality and guest satisfaction.

Cross Functional Partnership

• Partner with Food & Beverage, Banquets, Catering, Front Office, Engineering, and Human Resources to support resort-wide operational excellence.
• Collaborate on special events, seasonal programming, and unique guest experiences.
• Communicate effectively with resort leadership to support strategic initiatives and operational priorities.
• Serve as a visible leader who promotes collaboration, innovation, and a shared commitment to exceptional hospitality.
• Represent El Encanto with professionalism, integrity, and a genuine passion for luxury service.

Team Leadership & Culture

• Recruit, train, coach, and mentor culinary team members to foster engagement, accountability, and professional growth.
• Lead by example, promoting a positive, respectful, and collaborative work environment.
• Conduct performance evaluations, provide ongoing coaching, and support succession planning initiatives.
• Ensure consistent training on culinary techniques, food safety, sanitation, and operational standards.
• Foster a culture of continuous improvement, teamwork, and excellence throughout the culinary operation.

Culinary Leadership & Guest Experience

• Lead the daily culinary operation across all food and beverage outlets, ensuring exceptional quality, consistency, and presentation.
• Collaborate with the Executive Chef to develop seasonal menus, specialty offerings, and innovative culinary experiences.
• Maintain elevated culinary and service standards that reflect the expectations of a luxury resort.
• Ensure guest preferences, dietary restrictions, and special requests are executed with precision and professionalism.
• Continuously evaluate and enhance the overall dining experience through creativity, attention to detail, and guest feedback.

Position Requirements

OTHER:

• Minimum five (5) years of progressive culinary leadership experience within luxury hotels, destination resorts, fine dining restaurants, or comparable high-end hospitality environments.
• Previous experience as a Chef de Cuisine, Executive Sous Chef, or comparable culinary leadership role preferred.
• Demonstrated expertise in contemporary California cuisine, seasonal menu development, and refined culinary techniques.
• Strong leadership skills with a proven ability to coach, mentor, and inspire high-performing culinary teams.
• Experience managing labor costs, food costs, purchasing, inventory, and departmental budgets.
• Exceptional organizational, communication, and problem-solving abilities.
• Ability to thrive in a fast-paced, service-driven luxury hospitality environment.
• ServSafe Manager Certification required or ability to obtain within established timeframes.
• Culinary degree preferred or equivalent combination of education and professional culinary experience.

Full-Time/Part-Time
Full-Time

Salary Range
$115,000 Annually

Exempt/Non-Exempt
Exempt

This position is currently accepting applications.