Chef De Cuisine

Arbor Lodging is a leading hotel investment and management company with a growing portfolio of hotels across the United States. We have been entrusted by numerous partners and are approved managers for Marriott, Hilton, Hyatt, and IHG. Our culture is focused on connecting our guests with exceptional experiences. We are people-focused, data-driven, and accountable—to our guests and our clients.

Summary:

The Head Chef is a hands-on culinary leader, creative, talented & skilled, and responsible for the kitchen operations, food quality, and cook staff across all Food & Beverage outlets at Hotel Phillips, including Tavernonna, Le Petit Chef, and Banquets. You will work the line alongside your team, set the standard for preparation and presentation, and utilize your culinary and kitchen management experience to oversee menu execution, food cost, sanitation, and the hiring, training, and supervision of all kitchen team members as well as scheduling and payroll/labor monitoring. We are revamping our restaurant vision at the hotel, and working alongside the F&B Director, you will focus on providing wonderfully crafted dishes for an iconic restaurant, to match the iconic & historical Hotel Phillips.

Benefits:

• Competitive executive salary
• Performance-based annual bonus structure
• Annual review with increase potential
• Comprehensive benefits package, including medical, dental and vision insurance programs, SSGM
• Paid Vacation Time
• 401k program with company match
• Executive relocation assistance
• Additional benefits may be available

Duties & Responsibilities:

• Work hands-on in the kitchen alongside the cook staff during service, actively cooking and expediting across Tavernonna, Le Petit Chef, and Banquets
• Lead by example on the line, stepping into any station as needed to maintain speed, quality, and consistency during peak periods
• Directly train, coach, and mentor cooks and kitchen staff on technique, plating, and consistency across all outlets
• Develop and maintain menus, recipes, and standardized recipe cards for Tavernonna, Le Petit Chef, and Banquets
• Ensure the implementation and maintenance of food quality, preparation, and presentation standards are in line with hotel and brand standards
• Implement effective cost controls for food and labor, including portion control and waste reduction
• Develop workable systems for inventory, ordering, receiving, and product cost across all kitchens
• Create and manage cook staff schedules to ensure proper coverage for all outlets and banquet events
• Create a comfortable atmosphere to encourage committed and loyal kitchen employees
• Monitor and critique food quality, consistency, and service levels across all F&B outlets
• Ensure all kitchens, walk-ins, and storage areas are always clean, organized, and in compliance with health and safety standards
• Monitor inventory and assist in end of month inventory reporting
• Attend banquet event orders (BEO) meetings and pre-con meetings as required, and personally oversee execution of banquet menus
• Partner with the Food & Beverage Manager on menu planning, costing, and guest satisfaction
• Respond to the needs and requests of guests
• Provide a pleasant atmosphere for staff and guests