Chef De Cuisine - Hotel Cleveland Autograph Collection

Position Summary

The Chef de Cuisine is responsible for overseeing the daily culinary operations of one or more restaurant outlets at The National. This leader ensures exceptional food quality, presentation, and consistency while managing kitchen staff, maintaining inventory and food costs, and enforcing culinary standards that align with the luxury and brand expectations of Hotel Cleveland and Coury Hospitality.

Essential Responsibilities Direct and manage all aspects of kitchen operations for assigned outlets, ensuring high standards of food preparation, service, safety, and sanitation. Develop menus in collaboration with the Executive Chef that are innovative, seasonal, and cost-effective, ensuring alignment with the restaurant’s identity and guest expectations.

Train, mentor, and supervise all kitchen staff including sous chefs, line cooks, prep cooks, and dishwashers. Monitor food quality and consistency, conducting regular tastings and line checks to ensure excellence. Maintain proper staffing levels by recruiting, scheduling, and evaluating team performance Control food cost through waste reduction, portion control, and effective inventory management.

Maintain a clean and safe kitchen that adheres to all health department regulations and company policies. Collaborate with front-of-house leaders to ensure seamless service and guest satisfaction. Participate in budgeting and forecasting; track kitchen financial performance and implement corrective actions as needed.

Requirements

Minimum 5 years of progressive culinary experience, with at least 2 years in a leadership role in a high-end restaurant or luxury hotel Culinary degree or formal training from an accredited culinary school preferred. Valid Serv. Safe Food Manager Certification or ability to obtain upon hire. Knowledge, Skills & Abilities Strong leadership and team-building skills with the ability to motivate and develop culinary talent.

Exceptional knowledge of culinary techniques, kitchen equipment, and food production methods. Proven ability to manage food and labor costs while delivering outstanding food quality. Excellent communication, organization, and time-management skills. Passion for innovation, quality, and guest satisfaction. Ability to remain calm and make sound decisions in a fast-paced, high-pressure environment.

Physical Demands Ability to stand, walk, bend, and lift for extended periods. Must be able to lift and carry up to 50 lbs. Exposure to heat, cold, and sharp kitchen equipment.