General InformationPress space or enter keys to toggle section visibility
Country/Region United States of America
Province/City Calistoga
Hiring Entity Rosewood Calistoga
Department Food & Beverage - Culinary
Job Type Full-time Permanent
Job DescriptionPress space or enter keys to toggle section visibility
Chef de Cuisine: Rosewood CalistogaTHE TEAM
The Rosewood Calistoga Culinary team creates memorable dining experiences through collaboration, consistency, exceptional food quality, presentation, cleanliness, and guest satisfaction. In this department-head role, you will work closely with Executive Culinary Leadership and lead Sous Chefs, Chefs de Partie, Commis, cooks, and assigned culinary associates across Banquets, In-Room Dining, and Employee Cafeteria operations.
YOUR ROLE
As the Events Chef de Cuisine, you will provide overall culinary leadership for Banquets, In-Room Dining, and Employee Cafeteria operations. You will develop culinary leaders, establish operational priorities, drive consistent execution, guide seasonal menu development, and manage food and labor resources while maintaining luxury culinary and food-safety standards.
HOW YOU'LL MAKE THE PLACE
- Lead the daily culinary operations of Banquets, In-Room Dining, and Employee Cafeteria.
- Lead and develop Sous Chefs and culinary leaders, setting clear expectations for performance, training, accountability, and execution.
- Review and execute BEOs, event timelines, menus, guest counts, dietary requirements, special requests, and production requirements.
- Lead seasonal menu development and culinary improvements in accordance with established SOPs and culinary guidelines.
- Maintain recipe, portion, presentation, quality, allergen, HACCP, sanitation, and food-safety standards across assigned operations.
- Manage food cost, labor, inventory, purchasing, product utilization, and waste-control objectives while supporting exceptional guest experiences.
COULD THIS BE YOU?
- You bring progressive culinary leadership experience in luxury hotels, resorts, fine dining, banquet operations, or a comparable upscale environment.
- You have led multiple culinary operations and culinary leaders, with the ability to coach, mentor, delegate, and hold teams accountable.
- You understand banquet execution, BEO planning, In-Room Dining, production, employee dining, production planning, and service coordination.
- You bring strong knowledge of menu development, seasonal planning, food-cost control, purchasing, inventory management, portion control, and waste reduction.
- You have comprehensive knowledge of HACCP, sanitation, allergen controls, dietary accommodations, and applicable food-safety requirements.
- You communicate clearly, make sound operational decisions, and maintain exceptional quality and organization during high-volume business periods.
OUR BENEFITS
- As part of our team, you'll enjoy a thoughtfully designed benefits package that supports your wellbeing, professional growth, and life beyond work. Our offerings include:
- Zero-cost healthcare plan options
- 401(k) retirement savings program
- 15 days of paid time off and 7 paid holidays
- 14 weeks of fully paid maternity and paternity leave for eligible associates
- 12 complimentary room nights annually plus 50% off food and beverage experiences
- Complimentary employee meals and free onsite parking.
In addition, we provide ongoing learning and development opportunities and access to global career pathways across Rosewood Hotels & Resorts, helping you build a rewarding and meaningful career.
PAY TRANSPARENCY
The salary range for this position is $102,000 - $115,000 annually. This is the pay range that the company expects to pay for this position. This position may also be eligible for bonuses. Decisions regarding individual salaries will be based on several factors, such as experience, type of experience, location, and education.
