Chef De Cuisine

About Westin

At Westin Hotels & Resorts, we are committed to empowering the well-being of our guests. Through refreshing environments, thoughtful amenities, and revitalizing programming, we help ensure guests leave feeling better than when they arrived. We understand that travel can challenge well-being, and we take pride in being trusted partners who anticipate needs, deliver instinctive service, and create journeys that help guests be at their best.

We're seeking enthusiastic hospitality professionals who are passionate about delivering exceptional service and creating memorable guest experiences. At Westin Rancho Mirage Golf Resort & Spa, we believe that together, we rise.

Position Summary

At The Westin Rancho Mirage Golf Resort & Spa, the Chef de Cuisine is responsible for the daily leadership and management of culinary operations, ensuring exceptional food quality, consistency, sanitation, and guest satisfaction. This position oversees kitchen associates, supports menu development, manages food and labor costs, and partners with restaurant and banquet leadership to deliver memorable dining experiences consistent with Marriott and Westin brand standards.

Essential Functions

Culinary Leadership

• Direct and oversee the daily operations of all assigned kitchen outlets.
• Lead, coach, and develop culinary associates through training, mentoring, and performance management.
• Ensure consistency in food preparation, presentation, portioning, and quality standards.
• Maintain a positive, professional, and collaborative work environment.

Food Quality & Guest Experience

• Ensure all food is prepared and presented according to established recipes and standards.
• Monitor guest feedback and implement corrective actions as needed.
• Support the development of seasonal menus, specials, and innovative culinary offerings.
• Maintain exceptional standards for taste, appearance, and freshness.

Financial Management

• Manage food costs, labor costs, inventory levels, and purchasing practices.
• Conduct regular inventory counts and assist in developing strategies to minimize waste.
• Monitor productivity and staffing levels to meet business demands.
• Support budget planning and financial objectives.

Sanitation & Safety

• Ensure compliance with all local, state, and federal food safety regulations.
• Maintain department compliance with health department standards and company policies.
• Promote a safe working environment and comply with workplace safety requirements.
• Ensure proper storage, labeling, and handling of food products.

Team Development

• Participate in recruitment, interviewing, onboarding, and training of culinary associates.
• Conduct performance evaluations and provide ongoing coaching and feedback.
• Promote associate engagement, recognition, and retention initiatives.
• Foster a culture of accountability, teamwork, and continuous improvement.

Operational Excellence

• Coordinate culinary operations with front-of-house, banquets, stewarding, and purchasing teams.
• Ensure equipment is maintained and operational issues are promptly addressed.
• Monitor production schedules to meet occupancy, banquet, and outlet demands.
• Assist in planning and executing special events and holiday programs.