Chef de Cuisine (Italian/Steak House Restaurant)

Homma Talent

$90K *
Hospitality & Recreation
Less than 5 years of experience
Job Overview by Ladders

Qualifications

  • Degree in Hospitality, Culinary Arts, or Restaurant Management, or equivalent experience
  • Strong leadership and communication skills with high emotional intelligence
  • Proven experience in budgeting, cost control, and operational management
  • Ability to thrive in a fast-paced, dynamic environment
  • Eligibility limited to candidates from Mexico and Canada due to visa requirements.

Responsibilities

  • Lead, coach, and develop the culinary team through hiring, training, and performance management
  • Oversee daily kitchen operations, ensuring food quality and consistency
  • Collaborate on menu planning and development to uphold culinary standards
  • Manage labor and operational expenses effectively
  • Ensure compliance with sanitation, safety, and regulatory standards
  • Resolve guest concerns while maintaining service excellence
  • Partner with cross-functional teams for seamless operations

Benefits

  • Relocation Bonus up to 8% of the annual salary
  • Insurance Plans
  • 401(K) Company Match
  • Excellent training and development opportunities within Hotel's global network
  • Up to 1 month of accommodation at the hotel
  • Complimentary stays with exclusive employee rates at Hotel properties worldwide
  • Complimentary employee meals and dry cleaning for uniforms
  • Additional local property benefits
Full Job Description
We are looking for a Chef de Cuisine ready to lead culinary operations and support the Executive Chef. This role is responsible for overseeing daily kitchen operations, developing team members, and driving long-term growth, quality, and profitability across the culinary department.

Responsibilities:

  • Lead, coach, and develop culinary team members through hiring, training, and performance management
  • Oversee daily kitchen operations, ensuring consistency in food quality, preparation, and presentation
  • Collaborate on menu planning and development to maintain high culinary standards
  • Manage labor and operational expenses through effective scheduling, budgeting, purchasing, and inventory control
  • Ensure compliance with sanitation, safety, and regulatory standards at all levels
  • Actively resolve guest concerns and maintain the highest level of service and professionalism
  • Partner with cross-functional teams to ensure seamless operations and strong interdepartmental collaboration
  • Conduct menu tastings and pre-meal meetings to educate staff on offerings and preparation techniques
  • Monitor food quality, portion control, and supplier standards to ensure consistency and excellence
  • Respond promptly and effectively to any operational, guest, or emergency situations


Requirements
  • A degree in Hospitality, Culinary Arts or Restaurant Management, or equivalent work experience
  • Strong leadership, communication, and interpersonal skills with high emotional intelligence
  • Solid business acumen with experience in budgeting, cost control, and operational management
  • Ability to thrive in a fast-paced, dynamic environment and adapt to changing business needs
  • Due to visa restrictions, at the moment we are only accepting candidates from Mexico and Canada.The limitation to Mexican and Canadian nationals is a legal requirement tied to the specifics of the TN visa, not a preference of the employer.


Benefits
  • $90,000 USD annual gross salary
  • Relocation Bonus up to 8% of the annual salary
  • Insurance Plans
  • 401(K) Company Match
  • Excellent training and development opportunities within Hotel's global network
  • Up to 1 month of accommodation at the hotel
  • Complimentary stays with exclusive employee rates at Hotel properties worldwide
  • Complimentary employee meals and dry cleaning for uniforms
  • Additional local property benefits

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