The Role
Chef de Cusine

We're seeking a uniquely well-rounded Chef de Cuisine to manage culinary operations at our newest property, Anna & Bell. As its lead operational Chef, you will maximize revenues and profits while maintaining superior standards and integrity of our food program throughout the property. The responsibilities of this senior leadership role include ensuring successful kitchen operations, developing and motivating BOH staff, managing budgeted targets, overseeing a seasonal, delicious and sanitary culinary program as well as creating a dazzling culture of hospitality. In this role, you’ll work closely with the General Manager, Beverage Manager and Chef-Partner to maintain culinary standards from preparation to execution.

Responsibilities

• Collaborate closely with the Hotel's Chef-Partner to ensure thorough understanding of the restaurant concept and adhere to execution of menus to the highest standard.
• Properly costs out all Menus including each component of the dish from sauce to protein. 
• Manages Food Inventory, including ordering, receiving and product. 
• Supervises activities of all BOH kitchen staff, including Line Cooks, Prep Cooks, Dishwashers and Porters. 
• Manages ongoing performance and training of staff including feedback and reviews.
• Manages hiring and onboarding new hires. 
• Schedules all staff with a focus on financial success utilizing forecasts to hit labor budget targets. 
• Manages appropriate health and safety standards and best practices are followed and maintained by setting the example at all times.
• Masters all recipes from prep to plate and trains the team on how to execute with efficiency, accuracy and consistency in collaboration with the Hotel's Chef-Partner.
• Actively participates in service and is able to work every station in the BOH including expo. 
• Maintains ongoing involvement with menu modifications, product/inventory research and best practices enhancement.
• Assists in other duties as assigned by the General Manager and/or Food & Beverage Manager.

Ideal Candidate 

• An experienced culinary maestro. With over 5 years of culinary expertise, you possess extensive knowledge of food handling and preparation techniques. Hotel experience is preferred but not required.
• A seasoned leader in the kitchen. With 3+ years of experience as a Sous Chef or 1+ years as Chef de Cuisine or Executive Chef, you have a proven track record of motivating others and maintaining a well-organized operation.
• An adaptable professional. You thrive in a dynamic restaurant environment within a popular destination and are flexible in your schedule to meet its demands.
• A self-motivated and detail-oriented individual. You take initiative, possess excellent organizational skills, and have a natural ability to inspire and motivate your team.
• A hospitality enthusiast. You have a genuine passion for the industry and find fulfillment in working with dynamic teams and operations.
• A results-driven decision-maker. As a leader, you make informed choices that positively impact both the business and the team.
• A highly organized and detail-oriented candidate. Your attention to detail is impeccable, ensuring precision and excellence in your work.

Physical Requirements

While performing the required duties of this job, the employee is regularly required to stand and walk for extended periods of time. The employee must regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 25 pounds. Reasonable accommodations can be made to enable individuals with disabilities to perform the essential functions.

Requirements & Experience

• Extensive knowledge of food handling and preparation techniques.
• Minimum 3+ years of leadership experience as a Sous Chef or 1+ year as a Chef de Cuisine or Executive Chef, with a proven track record of motivating and leading kitchen staff.

Compensations & Benefits

• Competitive salary 
• Benefits 
• Professional development opportunities.
• An environment that encourages initiative, leadership, and continuous improvement.
• Working with highly talented people who are extremely passionate about their craft.
• Leadership & professional development growth opportunities.

Other Duties

This job description is not an exclusive or exhaustive list of all job functions that a team member in this position may be asked to perform from time to time. This job description reflects the job content at the time of writing and will be subject to periodic change based upon changing operational and environmental requirements. Such changes will be discussed with the team member and the job description amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the team member occupying this position. Team members will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

About Life Hospitality

Anna & Bell is managed by Life Hospitality, the hotel management arm of Life House, – an operations, branding, and software company with a mission to make travel more accessible by making hotels easier to operate and more profitable with tech-enabled, best-in-class operations. We approach operations with a tech-driven mindset. From hotel operations to F&B, we give you tools and resources to run your hotel most efficiently so you can focus on what matters most: the guest experience. We manage a portfolio of over 50 hotels across the US and Mexico and growing to 150+ in 2024. You can find all Life Hospitality openings at https://www.lifehospitality.careers.

We are an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.