Chef De Cuisine

Independence, MO, USA|

Job Overview

Compensation

Salary

Range $65,000.00 - $72,000.00

Benefits

Competitive executive salary

Performance-based annual bonus structure

Annual review with increase potential

Medical insurance

Dental Insurance

Vision Insurance

Paid vacation time

401k program with company match

Executive relocation assistance

Job Description

Arbor Lodging is a prominent hotel investment and management company operating across the United States. Renowned for its growing portfolio of hotels, the company is trusted by numerous partners and serves as an approved manager for major hotel brands including Marriott, Hilton, Hyatt, and IHG. Arbor Lodging is deeply committed to fostering an exceptional guest experience through a culture that prioritizes people, data-driven decision making, and accountability to both guests and clients alike. This dedication underpins every aspect of its operations and continues to drive the company's expansion and success in the competitive hospitality industry.

The role of Head Chef at Hotel Phillips presents a unique leadership opportunity within Arbor Lodging's vibrant food and beverage operations. This position demands a hands-on culinary expert capable of overseeing kitchen operations, maintaining high food quality standards, and managing kitchen staff across multiple dining venues, including Tavernonna, Le Petit Chef, and Banquets. The Head Chef is expected to work alongside their team during service, setting exemplary standards for food preparation and presentation. Collaboration with the Food and Beverage Director to revamp the restaurant’s culinary vision will be key, ensuring dishes not only satisfy guests but reflect the iconic and historical nature of Hotel Phillips.

In this executive role, the Head Chef will wield significant influence over menu development, food cost management, kitchen sanitation, and staff training. Responsibilities include the supervision of hiring and training culinary staff, as well as strategic scheduling and labor cost monitoring to optimize operations. The ideal candidate will bring their culinary expertise and leadership skills to elevate the hotel's food and beverage offerings, creating memorable dining experiences that align with Arbor Lodging's commitment to excellence and innovation. The role offers a competitive executive salary ranging from $65,000 to $72,000, enhanced by a performance-based annual bonus, a comprehensive benefits package including medical, dental, and vision insurance, and additional perks such as 401k with company match and executive relocation assistance. This position not only promises career growth but also the chance to contribute meaningfully to a respected hospitality brand with a culture rooted in integrity, kindness, accountability, and diversity.

Job Requirements

3+ years of culinary experience in a hands-on kitchen leadership role
2-year degree from an accredited university in Culinary Arts, Food Service Management, Hospitality, or related major may replace some experience
ServSafe certification or equivalent food safety certification
Strong working knowledge of kitchen line cooking, plating, and food preparation techniques
Excellent leadership skills

Job Qualifications

3+ years of culinary experience in a hands-on kitchen leadership role, ideally spanning multiple outlets (a la carte, fine dining, and banquets)
2-year degree from an accredited university in Culinary Arts, Food Service Management, Hospitality, or related major may replace some experience
Strong working knowledge of kitchen line cooking, plating, and food preparation techniques
ServSafe certification or equivalent food safety certification
Excellent leadership skills

Job Duties

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 Food & Beverage 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