Chef de Cuisine - Santa Barbara Beachfront Resort

The gorgeous Hilton Santa Barbara Beachfront Resort is looking for their next talented Chef De Cuisine. This is an incredible opportunity for a chef to expand their leadership experience and grow within the kitchen!

An oceanfront oasis located just across from East Beach and one mile from the Funk Zone district;
Hilton Santa Barbara Beachfront Resort is the ideal place to stay to experience Santa Barbara. Enjoy our 24-acre beachfront resort with tree-lined pool and tennis courts, on-site wine tastings, salon and spa, and much more.

The ideal candidate will possess the following:

• A total of 5-7 years cooking/culinary experience

• 2 years minimum experience in a supervisory role within a kitchen (hotel experience highly preferred)

• Excellent communication and time management skills, computer literacy, and the ability to liaise between team members and upper management.

• Previous experience in scheduling, production planning, recipe management, building order guides, procurement and managing inventory

• Open availability and the ability to work a flexible schedule

• Luxury resort, payroll and banquet (high volume) experience are a plus!

Schedule:

varies, as needed to include nights, weekends and holidays

Salary: $80,000- $90,000 and is dependent on experience

The Benefits:

We support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits. Hilton offers its eligible team members a comprehensive benefits package including:

• Access to your pay when you need it through Daily Pay

• Medical Insurance Coverage – for you and your family

• Mental Health Resources

• Best-in-Class Paid Time Off (PTO)

• Go Hilton travel discount program

• Supportive parental leave

• Matching 401(k)

• Employee stock purchase program (ESPP) - purchase Hilton shares at 15% discount

• Debt-free education:
  Access to a wide variety of educational credentials (ex. college degrees, high school completion, English-language learning, digital literacy, professional certificates and more)

• Career growth and development

• Team Member Resource Groups

• Recognition and rewards programs

* Available benefits may vary depending upon property-specific terms and conditions of employment and the terms of the collective bargaining agreement if applicable.

This role will help oversee culinary operations of The Set, where guests can enjoy the ocean view and cozy up by the fire pits at Santa Barbara’s best sunset-watching spot. The Set serves bistro-style classic dishes and specialty cocktails for lunch, dinner, and weekend brunch. It will also help oversee culinary operations of The Roundhouse, where guests can start their day at the Roundhouse buffet or choose from a menu of à la carte breakfast favorites.

A Chef de Cuisine is responsible for leading the culinary production of a designated kitchen in the hotel's continuing effort to deliver outstanding guest service and financial profitability.

What will I be doing?

As Chef de Cuisine, you will be responsible for leading the culinary production of a designated kitchen in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:

• Lead daily culinary production, to include, but not limited to, preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability

• Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation

• Visually inspect, select and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish and spices

• Create and implement new menus and individual food items

• Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counseling and assisting with evaluations, scheduling and assigning…