Chef De Cuisine

Job Description

At Murrieta Hot Springs Resort, Chef De Cuisine will cultivate rejuvenating, memorable experiences through attention to detail, quality, and care. Are you ready to expand your career in an oasis where your contributions are recognized and appreciated—where your Vitality is cared for.

Our Chef De Cuisine will be responsible with assisting and lanning, ordering and production of food items for each respective food and beverage outlet or kitchen. To prepare meals in accordance with portion and quality standards.

• 5+ years of culinary experience preferred.
• Proven experience as a Chef de Cuisine or a similar role
• Strong passion for butchery and breaking down whole fish, primal and sub-primal proteins.
• Knowledge of farm to table cuisine
• Thorough knowledge of cooking techniques and equipment
• Excellent knowledge of food safety and sanitation regulations
• A creative approach to food presentation
• Excellent organizational and leadership skills
• Able to remain calm and composed in a fast-paced environment
• A culinary degree or certificate is preferred
• Knowledge of federal, state and local laws and regulations as it relates to food handling and food production.
• Strong business communication and presentation skills, both verbal and written
• Proven leadership experience
• High work ethic and self-initiative
• Strong computer skills in Microsoft Suite
• Some travel may be required
• Regular attendance according to established guidelines
• May be required to work varying schedules to reflect the business needs of the property
• Must possess basic computational ability
• Focus and maintain attention to tasks, and complete work assignments on time despite frequent interruptions
• Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times
• Ability to participate in, and at times lead departmental and/or hotel team meetings

Physical Requirements:

• Sit, stand and walk for varying lengths of time, often for extended periods of time
• Lift and carry heavy objects weighing approximately thirty (30) to forty (40) pounds
• Good communication skills, both written and verbal
• Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing,

listening and hearing ability and visual ability

• Must have finger dexterity to be able to operate office equipment such as computers, printers, multi-line phone, filing cabinets, photocopiers and other office equipment as needed.

This job description is not an exhaustive list of all job functions that are required of an employee in this position. Therefore, other duties may be asked of an employee in this position from time to time.

Pay Rate Range $70,000 to $90,000 DOE

Location Description

39405 Murrieta Springs Road, Murrieta, California 92563 We invite you to experience the mineral-rich water for relaxation, reflection, and renewal at our Southern California resort. Our beautiful accommodations offer a peaceful one-of-a-kind Southern California experience and hot spring respite to restore your well-being. Discover everything you need for a perfect getaway, including dozens of soaking pools, unique wellness activities and offerings, spa treatments to complement your health restoration, and fresh and intentional dining options.

Requirements

Chef de Cuisine Duties and Responsibilities

• Plan, organize, and direct all culinary activities in the kitchen
• Train, mentor, and manage kitchen staff
• Develop and implement new menu items based on seasonal and regional ingredients with the guidance of the executive chef
• Create recipes, determine portion sizes, and estimate food requirements
• Ensure all dishes are prepared according to recipes, quality standards, and presentation standards
• Monitor food inventory and order supplies as needed
• Ensure all kitchen staff adhere to health and safety regulations
• Monitor and maintain the cleanliness of the kitchen

Chef de Cuisine Knowledge, Skills and Competencies

• 5+ years of culinary experience preferred
• Proven experience as a Chef de Cuisine or a similar role
• Strong passion for butchery and breaking down whole fish, primal and sub-primal proteins.
• Knowledge of farm to table cuisine
• Thorough knowledge of cooking techniques and equipment
• Excellent knowledge of food safety and sanitation regulations
• A creative approach to food presentation
• Excellent organizational and leadership skills
• Able to remain calm and composed in a fast-paced environment
• A culinary degree or certificate is preferred
• Knowledge of federal, state and local laws and regulations as it relates to food handling and food production.
• Strong business communication and presentation skills, both verbal and written
• Proven leadership experience
• High work ethic and self-initiative
• Strong computer skills in Microsoft Suite
• Some travel may be required
• Regular attendance according to established guidelines
• May be required to work varying schedules to reflect the business needs of the property
• Must possess basic computational ability
• Focus and maintain attention to tasks, and complete work assignments on time despite frequent interruptions
• Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times
• Ability to participate in, and at times lead departmental and/or hotel team meetings

Physical Requirements:

• Sit, stand and walk for varying lengths of time, often for extended periods of time
• Lift and carry heavy objects weighing approximately thirty (30) to forty (40) pounds
• Good communication skills, both written and verbal
• Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing, listening and hearing ability and visual ability
• Must have finger dexterity to be able to operate office equipment such as computers, printers, multi-line phone, filing cabinets, photocopiers and other office equipment as needed.

This job description is not an exhaustive list of all job functions that are required of an employee in this position. Therefore, other duties may be asked of an employee in this position from time to time.