Chef de Cuisine, Watr

Grow with us...

Life at Starwood Hotels is based on a simple idea: the world is beautiful and we want to keep it that way. But we can’t do it alone. That’s why hiring thoughtful and inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us.

MAIN DUTIES

As Chef de Cuisine, you will lead the daily execution, quality, and performance of all assigned kitchen operations. You will oversee menu execution, team performance, and culinary functions while maintaining financial discipline, operational excellence, and alignment with brand standards. As a hands-on leader, you will work alongside the culinary team to deliver elevated, consistent dining experiences across guest service and events.

Due to the nature of the hospitality industry, employees are required to work varying schedules, including holidays, to accommodate the business and demands of the hotel

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

Starwood Hotels is an equal opportunity employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non-discrimination on any protected basis covered under applicable law. If you require any special accommodation, please visit People Operations.

Please note that your job description is not an exhaustive of tasks and duties, but serves a guideline for daily duties, which may change from time to time.

About you...

Passionate about food and a minimum of 3-5 years of similar work experience.

A post-secondary diploma or degree would be a plus.

Advanced knowledgeable of culinary operations, a strong leader and a proven track record in guest and team member engagement and financial performance.

Excels at communication, both verbal and written.

Is flexible and willing to meet the demands of a 24-hour operation.

About us...

As a mission-driven company, our purpose is our true north, and our compass guides the way. The purpose we live by impacts the lives of our team members, drives the experiences for our guests, builds community with like-minded travelers and takes care of the planet we live in. Founded in 2006 by Barry Sternlicht, Starwood Hotels is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group.

Starwood Hotels is an Equal Opportunity Employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non-discrimination on any protected basis covered under applicable law. If you require any special accommodations, please visit People Operations.

Responsibilities

Lead all food service operations for assigned outlets, banquets, and culinary functions, ensuring consistency, quality, and brand standards.; Demonstrate complete ownership and oversight of kitchen operations including daily service, events, banquets, and special programming.; Drive culinary excellence through hands-on leadership, actively working stations as needed to maintain quality and standards.; Oversee food preparation, production, and presentation across restaurants, in-room dining, banquets, and hotel events.; Provide culinary leadership for hotel functions including meetings, weddings, group events, brand activations, and seasonal programming.; Collaborate with Sales, Events, and Operations teams to execute banquet menus, event timelines, and special culinary requests.; Assist in the creation, costing, and execution of outlet menus, banquet menus, seasonal offerings, and special event menus.; Ensure food quality, consistency, and presentation meet or exceed brand and guest expectations.; Maintain accountability for food cost, kitchen labor, inventory, and associated P&L line items.; Monitor, analyze, and control food and labor costs while maintaining quality standards.; Manage daily administrative responsibilities including scheduling, payroll review and approvals, purchasing, ordering, and inventory control.; Ensure proper staffing levels based on business forecasts, occupancy, and event volume.; Lead, train, develop, and motivate culinary team members and leaders.; Foster a positive, inclusive, and high-performance kitchen culture rooted in teamwork, respect, and accountability.; Model authentic, approachable, and service-driven leadership aligned with the 1 Hotels culture.; Ensure compliance with all sanitation, food safety, and health department standards.; Direct proper sanitation and cleanliness of all kitchen facilities, equipment, and storage areas.; Ensure kitchen equipment is maintained in good working order and report maintenance needs promptly.; Oversee food handling, labeling, storage, rotation, and walk-in cooler organization.; Support service recovery efforts and respond proactively to guest feedback and Medallia food quality scores.; Communicate expectations clearly and ensure team members understand and execute standards.; Participate in departmental meetings, daily briefings, and hotel leadership meetings.; Work collaboratively with the Director of Food & Beverage and Executive Chef to drive continuous improvement.; Perform any other reasonable duties as assigned by culinary leadership.; Utilize interpersonal and communication skills to lead, influence and inspire others, advocate sound business decisions, demonstrate honesty and integrity, lead by example.; Build and maintain an organizational culture that maximizes employee engagement and attracts top talent. Ensure the environment of the department emphasizes motivation, empowerment, team work, continuous improvement and a passion for providing service. Encourage and build mutual trust, respect and cooperation among team members.; Follow all company and safety and security policies and procedures, report any maintenance problems, safety hazards, accidents, or injuries, complete safety training and certifications, properly store flammable materials.; Ensure compliance with hotel policies, procedures, and standards with self and colleagues.; Ensure uniform and personal appearance are clean and professional.; Maintain confidentiality of proprietary information.; Embody the 1 Hotels Vision, Mission and Compass, deliver on Our Promise, provide Good-Natured Service and uphold our Brand Pillars.

Requirements

Are organized and proficient at multitasking; A post-secondary diploma or degree in a field of study related to this profession, 4 years of experience in a comparable position and/or an equivalent combination of education and experience.; Detailed culinary knowledge, demonstrated strong leadership and strategic planning skills, and proven achievements in optimizing guest and team member engagement and financial performance.; Experience successfully leading in a fast-paced environment and prioritizing demands.; Strong interpersonal, team member relations and leadership abilities.; Well versed in Culinary financial aspects; Technically savvy and familiar with culinary operating/budgeting systems and spreadsheets.; Ability to identify and solve problems.; Professional & appropriate business appearance and demeanor aligned with the 1 Hotel brand and culture.; Are a reliable team player willing to learn and adapt to new situations; Able to lift at least 50 lbs.; Prior experience in a quality luxury hotel or restaurant brand, specifically in Culinary.; Bi-lingual highly preferred; Proficient in verbal and written English communication; Able to stand for long periods of time; Food Handling certification