Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,000.00 - $80,000.00
Work Schedule
Standard Hours
Benefits
competitive pay
401(k) match
Employee Discounts
maternity leave
paternity leave
career growth
Collaborative environment
Job Description
Heritage Hotels & Resorts is New Mexico's premier locally owned hospitality group, renowned for its deep respect for culture, place, and people. This esteemed hospitality company operates luxury hotels and award-winning restaurants that are deeply rooted in authentic storytelling, exceptional service, and community pride. By focusing on genuine connections with guests and the local community, Heritage Hotels & Resorts firmly establishes itself as a leader in the hospitality industry, offering unmatched experiences that celebrate the unique spirit of New Mexico. As a locally owned group, Heritage Hotels & Resorts emphasizes sustainable, socially responsible practices and creates environments where both guests and team members feel valued and appreciated.
The role of Restaurant Chef at Heritage Hotels & Resorts is a vital leadership position designed for creative culinary professionals who are passionate about delivering extraordinary dining experiences. This position requires a dynamic individual who will serve as the creative and culinary leader of a single restaurant outlet within the group. The Restaurant Chef plays a crucial role in defining the guest experience through thoughtful and innovative menu development, precise execution of culinary operations, and inspirational team leadership. This role demands a balance of energy, originality, and operational expertise to ensure every dish served meets the highest standards of quality, consistency, and presentation.
In this role, the Restaurant Chef will lead and manage a culinary team, fostering a strong, cohesive culture of accountability and excellence. Collaborating closely with front-of-house staff and other departments, the chef guarantees a seamless guest experience through efficient kitchen operations and superior culinary output. The chef is responsible for overseeing daily service and ensuring kitchen systems and processes are consistently maintained. Key financial responsibilities include monitoring and managing food costs, labor, and inventory to achieve financial goals while maintaining high-quality standards.
The position also offers an exciting opportunity to influence menu development with a focus on creativity, seasonality, and guest appeal, aligning culinary offerings with overall property standards. A hands-on leadership approach is essential to this role, ensuring smooth and efficient kitchen workflows while mentoring and supporting the skill development of team members. By sourcing high-quality ingredients and nurturing vendor relationships, the Restaurant Chef supports the overall vision of Heritage Hotels & Resorts to deliver an exceptional dining experience.
Heritage Hotels & Resorts is committed to its employees and offers competitive compensation paired with comprehensive benefits, including a 25% 401(k) match. Employees enjoy generous discounts across Heritage hotels, restaurants, spa, and retail outlets, along with maternity and paternity leave benefits. Team members have the chance to take ownership of a restaurant concept where their creativity and vision can flourish. The organization fosters a collaborative environment that values innovation, quality, and guest satisfaction, providing ample opportunity for career growth within a dynamic hospitality company. This role is ideal for culinary leaders eager to be part of a team that embraces new ideas, supports menu development, and invests in employee success—all within a workplace deeply rooted in New Mexico pride and community values.
The role of Restaurant Chef at Heritage Hotels & Resorts is a vital leadership position designed for creative culinary professionals who are passionate about delivering extraordinary dining experiences. This position requires a dynamic individual who will serve as the creative and culinary leader of a single restaurant outlet within the group. The Restaurant Chef plays a crucial role in defining the guest experience through thoughtful and innovative menu development, precise execution of culinary operations, and inspirational team leadership. This role demands a balance of energy, originality, and operational expertise to ensure every dish served meets the highest standards of quality, consistency, and presentation.
In this role, the Restaurant Chef will lead and manage a culinary team, fostering a strong, cohesive culture of accountability and excellence. Collaborating closely with front-of-house staff and other departments, the chef guarantees a seamless guest experience through efficient kitchen operations and superior culinary output. The chef is responsible for overseeing daily service and ensuring kitchen systems and processes are consistently maintained. Key financial responsibilities include monitoring and managing food costs, labor, and inventory to achieve financial goals while maintaining high-quality standards.
The position also offers an exciting opportunity to influence menu development with a focus on creativity, seasonality, and guest appeal, aligning culinary offerings with overall property standards. A hands-on leadership approach is essential to this role, ensuring smooth and efficient kitchen workflows while mentoring and supporting the skill development of team members. By sourcing high-quality ingredients and nurturing vendor relationships, the Restaurant Chef supports the overall vision of Heritage Hotels & Resorts to deliver an exceptional dining experience.
Heritage Hotels & Resorts is committed to its employees and offers competitive compensation paired with comprehensive benefits, including a 25% 401(k) match. Employees enjoy generous discounts across Heritage hotels, restaurants, spa, and retail outlets, along with maternity and paternity leave benefits. Team members have the chance to take ownership of a restaurant concept where their creativity and vision can flourish. The organization fosters a collaborative environment that values innovation, quality, and guest satisfaction, providing ample opportunity for career growth within a dynamic hospitality company. This role is ideal for culinary leaders eager to be part of a team that embraces new ideas, supports menu development, and invests in employee success—all within a workplace deeply rooted in New Mexico pride and community values.
Job Requirements
- Strong culinary creativity with the ability to design and execute innovative menus
- proven leadership skills with the ability to motivate and develop a high-performing team
- solid understanding of kitchen operations, food cost management, and inventory control
- ability to thrive in a fast-paced, high-expectation environment
- strong attention to detail and commitment to consistency and quality
- effective communication and collaboration skills across departments
- minimum of 2 years of progressive culinary experience, with at least 1+ years in a leadership role
- experience in a high-quality or upscale restaurant environment preferred
- culinary degree or equivalent experience preferred
- ServSafe Certification or equivalent required
Job Qualifications
- Strong culinary creativity with the ability to design and execute innovative menus
- proven leadership skills with the ability to motivate and develop a high-performing team
- solid understanding of kitchen operations, food cost management, and inventory control
- ability to thrive in a fast-paced, high-expectation environment
- strong attention to detail and commitment to consistency and quality
- effective communication and collaboration skills across departments
- minimum of 2 years of progressive culinary experience, with at least 1+ years in a leadership role
- experience in a high-quality or upscale restaurant environment preferred
- culinary degree or equivalent experience preferred
- ServSafe Certification or equivalent required
Job Duties
- Lead and manage culinary team within outlet
- oversee hiring, training, coaching, and performance management of kitchen staff of outlet
- build a strong, cohesive team culture focused on accountability and excellence while collaborating and working well with front-of-house and other departments
- lead all culinary operations for the assigned restaurant outlet, ensuring consistency in quality, presentation, and execution
- develop and evolve menus with a focus on creativity, seasonality, and guest appeal while aligning with overall property standards
- execute daily service with a hands-on leadership approach, ensuring smooth and efficient kitchen operations
- maintain strong collaboration with front-of-house leadership to ensure a seamless guest experience
- monitor and manage food costs, labor, and inventory to meet financial goals
- ensure all food safety, sanitation, and health standards are consistently upheld
- source high-quality ingredients and build relationships with vendors where applicable
- train and mentor team members, supporting skill development and internal growth
- maintain organization and cleanliness of the kitchen, ensuring all systems and processes are followed
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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