Chef de Cuisine

Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel. 

You’re in this for the love of food. Skilled in food handling, you’re ready to expand what you know about operations. You work well as a team member in a large kitchen. You work equally well as the team lead when needed. You’re trusted and respected because your knowledge is sound and you generously share what you know. You also have a keen sense of budget and know what it takes to deliver an exceptional guest experience without compromise, helping meet financial goals. If you’re ready to deepen your culinary knowledge and advance as a leader, our hotel can provide the environment where you can excel.

As Chef de Cuisine, you will

• 1. Menu Development & Recipe Creation
  • Design and develop menus that reflect the restaurant's concept and culinary style.
  • Innovate new dishes, incorporating seasonal ingredients and trends.
  • Standardize recipes and ensure consistency in portion size, flavor, and presentation.

• 2. Kitchen Management & Supervision

  • Oversee the entire kitchen operation, ensuring smooth and efficient service.
  • Delegate tasks to other chefs, including sous chefs, line cooks, and other kitchen staff.
  • Ensure that all staff adhere to hygiene, health, and safety standards.

• 3. Quality Control

  • Ensure all dishes leaving the kitchen meet high standards of quality and presentation.
  • Regularly taste dishes and conduct checks to maintain consistency and taste profiles.

• 4. Staff Training & Development

  • Train, mentor, and manage kitchen staff to ensure a cohesive and skilled team.
  • Organize training sessions and continuous learning opportunities for chefs.

• 5. Inventory & Cost Control

  • Manage ordering and stocking of ingredients and supplies, ensuring proper inventory levels.
  • Monitor food cost, control wastage, and ensure the kitchen stays within budget.
  • Work with suppliers to source fresh, high-quality ingredients at the best possible prices.

• 6. Collaboration with Management

  • Work closely with restaurant management to align the kitchen with business goals.
  • Collaborate on special events, promotions, or menu adjustments based on customer feedback.

• 7. Kitchen Equipment & Maintenance

  • Ensure the kitchen equipment is properly maintained and functional.
  • Coordinate any necessary repairs or replacements of kitchen tools and appliances.

• 8. Culinary Trends & Innovation

  • Stay up-to-date with the latest culinary trends and techniques.
  • Incorporate creativity and innovation into the menu to keep the offerings fresh and competitive.

• 9. Customer Interaction

  • Occasionally interact with customers to gather feedback or present signature dishes.

• The Chef de Cuisine role is highly demanding, requiring strong leadership, creativity, and excellent organizational skills to run a successful kitchen. They work closely with the kitchen brigade, management, and sometimes directly with diners to ensure an exceptional dining experience.

• Use your culinary expertise to coordinate, plan, and oversee the safe production, preparation and presentation of food for exceptional guest experience and increased flow through. Work with the Executive Chef to improve processes that increase safety and optimize profitability.
• Enable an environment that’s engaging, where motivated people want to join, learn, do their best, and advance. Lead a diverse team by modeling the way, by empowering, and coaching throughout the employment lifecycle.
• Ensure smooth operations, and food and environmental safety, for the kitchen. Ensure labor and food costs fall within budget and kitchen equipment functions properly for associate safety and increased productivity.

Fundamentals

One to two years post high school education or equivalent culinary education, with three to four years experience in a related position. Advanced knowledge of the food profession is required, with an understanding of food and beverage management. A food handling certificate is also required. Experiential knowledge in the management of people is expected. Effective written and verbal English and Spanish communication is required. This position requires full mobility and the ability to regularly lift or move up to 25 pounds and frequently lift or move up to 50 pounds.

Benefits

• 401(k)
• Dental insurance
• Disability insurance
• Employee assistance program
• Flexible spending account
• Health insurance
• Life insurance
• Paid time off
• Vision insurance
• Room Discounts
• Employee Food and Beverage Discounts

EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.