Restaurant Chef

Santa Fe, NM, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,000.00 - $80,000.00

Work Schedule

Standard Hours

Benefits

competitive pay

comprehensive benefits

25% 401(k) match

generous employee discounts

maternity leave

paternity leave

Career growth opportunities

Job Description

Heritage Hotels & Resorts is New Mexico's premier locally owned hospitality group, deeply rooted in the culture, place, and people of the region. This distinguished group owns and operates luxury hotels and award-winning restaurants that are famed for their authentic storytelling, remarkable service, and strong community pride. Heritage Hotels & Resorts prides itself on caring for guests, its team, and local neighborhoods with genuine intention, fostering an environment where thoughtful and detail-oriented service thrives. This deeply connected community-oriented approach makes Heritage Hotels & Resorts a remarkable employer for professionals passionate about hospitality and excellence in service.

The role of Restaurant Chef at Heritage Hotels & Resorts is essential to the culinary and operational success of one of the group's fine dining outlets. This position requires a creative and dynamic leader who will serve as the culinary visionary and operational expert responsible for crafting exceptional guest experiences. The Restaurant Chef will lead the kitchen team, overseeing everything from menu development to day-to-day food preparation, ensuring that every dish meets the highest standards of quality, presentation, and taste. The successful candidate will bring both energy and originality into the kitchen while maintaining consistency and efficiency to meet financial and service goals.

The Restaurant Chef’s responsibilities center not only on culinary innovation but also on leading and mentoring a team of culinary professionals. The role involves hiring, training, coaching, and managing staff performance, while fostering a positive and accountable kitchen culture that collaborates seamlessly with the front-of-house team and other departments. Menu development is a key element of this role, focusing on creativity, seasonality, guest appeal, and alignment with the hotel's brand standards. With a hands-on leadership style, the Restaurant Chef will manage daily kitchen operations, ensuring smooth and efficient service.

The Restaurant Chef is also entrusted with managing financial aspects such as food costs, labor, and inventory, thereby playing a critical role in supporting the restaurant’s profitability and sustainability. Maintaining impeccable food safety, sanitation, and health standards is paramount. The chef will also have the opportunity to source high-quality ingredients and develop vendor relationships, enhancing the restaurant's culinary offerings.

Heritage Hotels & Resorts offers a welcoming workplace environment where the Restaurant Chef can bring their creativity and culinary vision to life. With competitive pay, comprehensive benefits including a 25% 401(k) match, generous employee discounts, maternity and paternity leave, and growth opportunities within a dynamic hospitality organization, this role provides a unique platform for career advancement. Team members benefit from the support of leadership that values innovation, quality, and culinary expression within an organization proudly rooted in New Mexico's culture 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

Culinary degree or equivalent experience preferred
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
ServSafe Certification or equivalent required
Proven leadership skills with the ability to motivate and develop a high-performing team
Strong attention to detail and commitment to consistency and quality
Effective communication and collaboration skills across departments

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