162 Restaurant Chef jobs in the United States

**Additional Information**
**Job Number** 25135241
**Job Category** Food and Beverage & Culinary
**Location** The Ritz-Carlton Boston, 10 Avery Street, Boston, Massachusetts, United States, 02111VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the restaurant(s). Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Ensuring Culinary Standards and Responsibilities are Met**
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
- Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Maintains food preparation handling and correct storage standards.
- Recognizes superior quality products, presentations and flavor.
- Plans and manages food quantities and plating requirements for the restaurant.
- Communications production needs to key personnel.
- Assists in developing daily and seasonal menu items for the restaurant.
- Ensures compliance with all applicable laws and regulations.
- Follows proper handling and right temperature of all food products.
- Estimates daily restaurant production needs.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented and creates decorative food displays.
**Leading Discipline Teams**
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Leads shift teams while personally preparing food items and executing requests based on required specifications.
- Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensuring and maintaining the productivity level of employees.
- Ensures employees are cross-trained to support successful daily operations.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
**Maintaining Restaurant Goals**
- Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
- Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
- Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
- Effectively investigates, reports and follows-up on employee accidents.
- Knows and implements company safety standards.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Sets a positive example for guest relations.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
- Empowers employees to provide excellent customer service.
- Handles guest problems and complaints.
- Interacts with guests to obtain feedback on product quality and service levels.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
- Manages employee progressive discipline procedures.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Uses all available on the job training tools for employees.
- Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
**Additional Responsibilities**
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings.
The salary range for this position is $62,000 to $83,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions.
The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates.  We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.
Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.
In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

ABOUT MAXIME'S

Maxime’s, the newest private member’s club creation by renowned British entrepreneur Robin Birley—also the visionary behind London's esteemed 5 Hertford Street  and Oswald’s —invites exceptional hospitality professionals to become part of our team.

Opened in March 2025 in the historic former Westbury Hotel on Madison Avenue, Maxime’s is a private members club home to four distinct kitchens, each offering a unique culinary experience.

Chefs here have the opportunity to work at the highest level across a range of cuisines:

• Maxime’s – refined French-Mediterranean fine dining
• El Puma – bold and contemporary Latin American cuisine
• Hiromi – traditional and modern Japanese sushi and small plates
• Zodiac Lounge & Bar – elevated takes on classic American bar fare

COMPENSATION AND BENEFITS

• Comprehensive benefits plan, including medical, dental, vision and life insurance.
• Generous paid time off programs (vacation and personal days).
• 401k retirement savings plan with company match.
• Pre-tax commuter benefits.
• Work life and wellness benefit platform.
• Discount program offering Retail, Restaurants & Activities discounts.
• Freshly prepared Staff Meal whilst on duty.
• Uniform and dry cleaning provided.
• $2000 refer a friend bonus
• & more!

THE ROLE OF JAPANESE PREPARATION CHEF

We are seeking an experienced and highly skilled Japanese Preparation Chef to join our culinary team at a high-end Japanese dining establishment. The ideal candidate will have a strong background in Japanese cuisine, deep knowledge of traditional Japanese ingredients, and a commitment to delivering exceptional quality and precision. This role requires both technical mastery and the ability to contribute within a high-performing kitchen team.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Prepare and present sushi dishes with precision, consistency, and aesthetic excellence
• Handle all aspects of fish preparation, including filleting, portioning, and curing as needed
• Ensure proper rice preparation and seasoning in accordance with traditional methods
• Maintain high standards of hygiene and food safety, especially in handling raw seafood
• Collaborate with senior chefs to support daily mise en place and service execution
• Monitor and manage inventory for sushi ingredients and kitchen tools
• Contribute to menu refinement and seasonal dish development where appropriate

  MINIMUM QUALIFICATIONS (EDUCATION, EXPERIENCE, SKILLS) 

• Minimum of 2+ years' experience working in a similar role. 
• Strong background in fine dining. 
• A professional and polished approach to leadership in a busy atmosphere.  
• Strong work ethic and customer-focused approach.  
• Culinary trained and professional who is passionate and curious to develop and grow as a Sous Chef. 
• Stable work experience background. 
• Food safety certificate. 
• Well-versed in verbal communication skills. 
• Passionate, Curious, Sincere, Entrepreneurial, Driven, Empathetic and Highly motivated. 

 PHYSICAL DEMANDS AND WORK ENVIRONMENT 

• Ability to be flexible with job demands and open-minded when being asked to complete tasks. 
• Ability to operate and use all equipment necessary to run the restaurant. 
• Ability to operate with grace under pressure. 
• Ability to move or handle equipment throughout the restaurant generally weighing up to 50 pounds. 
• Ability to work varied hours/days as business dictates. 
• Ability to stand for up to 8-10 hours a day. 

Maxime’s is proud to be an Equal Opportunity Employer.   We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.   

More detail about Maxime's part of Robin Birley Holdings, please visit

**Additional Information**
**Job Number** 25126457
**Job Category** Food and Beverage & Culinary
**Location** The Ritz-Carlton Key Biscayne Miami, 455 Grand Bay Drive, Miami, Florida, United States, 33149VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Drives innovation and business results for a unique single restaurant (e.g., Third Party vendor, Marriott International (MI) inspired concept, etc.). Develops, designs, or creates new applications, ideas, relationships, systems, or products, including making artistic contributions. Creates a prominent image for the restaurant and drives business through significant Marketing/Public Relations/Media activities. Oversees the restaurant marketing plan in partnership with the Restaurant General Manager/Manager and Hotel/Brand Marketing teams. Demonstrates affinity for building relationships with a focus on creating exciting and memorable guest experiences. Accountable for achieving financial goals. Participates in training specialty restaurant staff on menu items including ingredients, preparation methods and unique tastes.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Leading a restaurant driven by culinary distinction (e.g., Third Party vendor, MI inspired concept** **, etc.)**
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including making artistic contributions.
- Supervises restaurant kitchen operations.
- Recognizes superior quality products, presentations and flavor.
- Plans and manages food quantities and plating requirements for the restaurant.
- Communicates production needs to key personnel.
- Assists in developing daily and seasonal menu items for the restaurant.
- Monitors compliance with all applicable laws, regulations, policies and procedures.
- Follows proper handling and right temperature of all food products and correct storage standards.
- Estimates daily restaurant production needs.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Checks the quality of raw and cooked food products to promote the meeting of standards.
- Determines how food should be presented and creates decorative food displays.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
**Creating a Prominent I** **mage for the Restaurant and Driving Business through Significant Marketing/Public Relations/Media Activities**
- Oversees the restaurant marketing plan in partnership with the Restaurant General Manager/Manager and Hotel/Brand Marketing teams.
- Supports on-site/off-site public relations opportunities to promote the restaurant.
- Contributes to restaurant-related social media posts and public event communications.
- Serves as the primary point of contact for events or culinary-related community activities.
- Participates in local networking activities, which are often off property, in support of the restaurant.
**Building Relationships with a Focus on Creating Exciting and Memorable Guest Experiences**
- Interacts with guests to obtain feedback on product quality and service levels.
- Provides services that promote customer satisfaction and retention.
- Monitors quality and standards in order to meet the expectations of the customers on a daily basis.
- Improves service by communicating and assisting individuals to understand guest needs and providing guidance, feedback, and individual coaching when needed.
- Sets a positive example for guest relations.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
- Empowers employees to provide excellent customer service.
- Handles guest problems and complaints.
**Achieving Financial Goals**
- Responsible for Restaurant-specific Profit & Loss.
- Takes an entrepreneurial approach in partnership with the Restaurant Manager/General Manager to meet financial goals.
- Understands financial opportunities by surveying culinary trends within their market.
- Drives top line revenue opportunities by being actively involved in the sales process.
- Sets and supports achievement of kitchen goals including performance, budget, team, etc.
**Managing and Conducting Human Resource and Talent Management Activities**
- Participates in recruiting efforts focused on identifying a talent pipeline.
- Participates in high-profile recruiting activities.
- Actively engages in the interviewing and hiring of employee team members with appropriate skills.
- Maintains authority over staffing decisions, within corporate policies.
- Prepares monthly labor forecasts and weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs.
- Adjusts schedules throughout the week to meet business demands.
- Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
- Participates in training specialty restaurant staff on menu items including ingredients, preparation methods and unique tastes.
- Manages employee progressive discipline procedures.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Advocates employee cross-training to support successful daily operations.
- Uses all available on-the-job training tools for employees.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Monitors and maintains the productivity level of employees.
- Facilitates employee understanding of expectations and parameters.
**Additional Responsibilities**
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings.
The salary range for this position is $100,000 to $138,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions.
The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.
Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.
In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

Job Description

Job Description

Job Title: Restaurant Chef Full-Service Restaurant on Campus

Location: San Diego, CA

Comp: 25-26.50/ HR

Overview:

Our San Diego campus is seeking an experienced Chef to lead culinary operations at a dynamic, full-service dining establishment and catering. This salaried role requires a passion for high-quality ingredients, creative menu development, and strong kitchen leadership. The ideal candidate is hands-on, innovative, and dedicated to delivering an outstanding dining experience while maintaining efficient and cost-effective kitchen operations. A degree in Culinary Arts, Hospitality Management, or a related field is preferred.

Key Responsibilities:

• Culinary Operations & Menu Development:
• Oversee day-to-day kitchen operations, ensuring high-quality and consistent food preparation.
• Develop and execute seasonal, creative menus that enhance the dining experience and reflect culinary trends.
• Team Leadership & Staff Development:
• Manage kitchen staff, fostering a positive, team-oriented work environment.
• Provide ongoing training and mentorship to enhance skills and maintain high service standards.
• Cost Control & Inventory Management:
• Maintain cost controls, purchasing, and inventory management to optimize efficiency and minimize waste.
• Work closely with vendors to source fresh, high-quality ingredients while maintaining budgetary goals.
• Health, Safety & Compliance:
• Ensure compliance with local, state, and federal health and safety regulations .
• Uphold sanitation standards and enforce kitchen best practices to maintain a clean and organized workspace.

What Were Looking For:

• Experience & Expertise:
• Proven culinary leadership experience in a full-service restaurant setting, preferably in a high-volume environment.
• Strong knowledge of menu development, ingredient sourcing, and cost management .
• Leadership & Training Skills:
• Ability to train, mentor, and inspire a kitchen team to maintain excellence in food preparation and service.
• Strong communication and problem-solving skills to manage operations efficiently.
• Commitment to Quality & Sustainability:
• A passion for sustainable sourcing and using fresh, high-quality ingredients.
• Ability to balance creativity with operational efficiency to deliver a top-tier dining experience.
• Education & Certifications:
• A degree in Culinary Arts, Hospitality Management, or a related field is preferred .
• ServSafe or other relevant food safety certifications are a plus.

**Additional Information** Omakase Specialty Chef
**Job Number** 25117018
**Job Category** Food and Beverage & Culinary
**Location** Dorado Beach a Ritz-Carlton Reserve, 100 Dorado Beach Drive, Dorado, Puerto Rico, United States, 00646VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Accountable for the quality, consistency and production of the specialty restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's specialty restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Setting and Ensuring Culinary Standards and Responsibilities are Met for Specialty Restaurant**
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for specialty restaurant.
- Supervises specialty restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Maintains food preparation handling and correct storage standards.
- Recognizes superior quality products, presentations and flavor.
- Plans and manages food quantities and plating requirements for the specialty restaurant.
- Communications production needs to key personnel.
- Assists in developing daily and seasonal menu items for the specialty restaurant.
- Ensures compliance with all applicable laws and regulations.
- Follows proper handling and right temperature of all food products.
- Estimates daily specialty restaurant production needs.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Determines how food should be presented and creates decorative food displays.
**Leading Kitchen Team**
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Leads shift teams while personally preparing food items and executing requests based on required specifications.
- Supervises and manages specialty restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensuring and maintaining the productivity level of employees.
- Ensures employees are cross-trained to support successful daily operations.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
**Establishing and Maintaining Specialty Restaurant Kitchen Goals**
- Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
- Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
- Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
- Effectively investigates, reports and follows-up on employee accidents.
- Knows and implements company safety standards.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Sets a positive example for guest relations.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
- Empowers employees to provide excellent customer service.
- Handles guest problems and complaints.
- Interacts with guests to obtain feedback on product quality and service levels.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Participates in training specialty restaurant staff on menu items including ingredients, preparation methods and unique tastes.
- Manages employee progressive discipline procedures.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Uses all available on the job training tools for employees.
- Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
**Additional Responsibilities**
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates.  We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.
Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.
In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

**About Us**
Do you see yourself as a **Restaurant Chef** ? What's your passion? At IHG we're interested in YOU. We employ people who apply the same amount of care and passion to their jobs as they do their hobbies - people who put our guests at the heart of everything they do. And we're looking for more people like this to join our friendly and professional team.
As the world's largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world.
Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience. If you'd like to embrace a wider world of experiences and opportunities, we'd like to welcome you to the world's most international luxury hotel brand.
The InterContinental Los Angeles Downtown Hotel is located in the Wilshire Grand building, standing 73 stories tall in the core of Downtown's historic, entertainment, financial, arts, and sports districts. Ideally placed at the heart of the revitalized, energy-charged urban center of the United States' second-largest city, the hotel provides first-class hospitality that seamlessly intertwines with the fabric of the burgeoning Downtown area.
**Your Day to Day**
Manage the operation of the kitchen including food preparation and quality, physical maintenance, and inventory functions to ensure hotel quality standards are met and food and supply costs are controlled. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
+ Supervise the preparation and presentation of all menu items in accordance with established recipes and standards. Assist in the planning of all meals and menus for the restaurant and catered events within brand or local menu guidelines.
+ Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment.
+ Recommend and initiate salary, disciplinary, or other staffing/human resource-related actions in accordance with company rules and policies. Alert management of potentially serious issues.
+ Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.
+ Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services.
+ Interact with outside contacts:
+ Guests - to ensure their total satisfaction
+ Vendors - to order supplies and equipment
+ Health Department and other regulatory agencies - regarding safety matters and kitchen inspections
+ May occasionally prepare meals and/or set up and replenish buffets to ensure the smooth operation of the hotel's food and beverage facilities.
+ Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff.
+ Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage.
+ Ensure that all kitchen equipment, including but not limited to sinks, hoods, coolers, freezers, dishes, flatware, pots and pans, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, vacuumed, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs.
+ Assist sales, catering and banquet staff with banquets, parties and other special events.
+ May serve as Manager on Duty or perform other duties as assigned.
**What We Need From You**
Completion of a degree or certificate in culinary arts, or equivalent combination of education and culinary/kitchen operations experience
This job requires ability to perform the following:
+ Carrying or lifting items weighing up to 50 pounds
+ Moving about the kitchen
+ Handling food, objects, products and utensils
+ Bending, stooping, kneeling
Other:
+ Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company.
+ Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions.
+ Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
+ Problem solving, reasoning, motivating, organizational and training abilities are used often.
+ Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
+ May be required to work nights, weekends, and/or holidays.
**What We Offer**
The salaried pay range for this role is $72,000 - $80,000 annually. This range is only applicable for jobs to be performed in Los Angeles, California. This is the lowest to highest pay scale we in good faith believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee's pay position within the pay range will be based on several factors including, but limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs.
Hotel discounts worldwide are available as well as access to a wide variety of discount programs and the chance to work with a great team of people. Most importantly, we'll give you the room to be yourself. So what's your passion? Please click "Apply" and tell us how you could bring your individual skills to IHG.
IHG is an equal opportunity employer: Minorities / Females / Veterans / Disabled
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
**Important information** :
+ The salary range listed is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee's pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs.
+ No amount of pay is considered to be wages or compensation until it is earned, vested, and determinable. The amount and availability of any bonus, commission, or other form of compensation allocable to a particular employee remain in the Company's sole discretion unless and until paid and may be modified at the Company's sole discretion, consistent with the law.
+ If you require reasonable accommodation during the application process, please click here .
+ IHG does not accept applications, inquiries, or unsolicited CVs/resumes from staffing or recruiting agencies. Please click here for our agency policy.
+ If you are a resident of or applying to a job opening in the State of Washington, please click here to read about applicable benefits.
At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. We firmly believe that all our colleagues deserve to be treated equally and have the same opportunities to develop and grow their skills within our business and provide equal employment opportunities to all applicants and colleagues without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.

**About Us:**
Regent Santa Monica Beach, part of IHG Hotels & Resorts' luxury and lifestyle portfolio, presents a new era of indulgence offering 167 opulent guest rooms and suites. Introduced at a generous 720 square feet, rooms feature spa-like and luxurious bathrooms complete with a soaking tub, walk-in rain shower, double vanity and Perricone MD products, alongside thoughtful mementos through distinct Regent hallmarks.
Poised along a coveted coastline overlooking the Pacific Ocean, the resort celebrates the allure of unexpected harmony through contrasts, delivering inspired stays with a seamless blend of timeless elegance and modern luxury. Regent Santa Monica Beach is home to four dining destinations, each offering unique epicurean discoveries. Orla and Orla Bar by James Beard Award-winning chef Michael Mina brings the peerless charm and boundless flavor of the Mediterranean to Southern California, while the poolside Azure Bar presents elevated poolside dining and creative cocktails. Sweet July Café debuts in collaboration with Ayesha Curry with exclusive menu items and a curated selection of beloved coffee and tea beverages. The beachfront oasis also boasts a 10,000 square feet Guerlain Wellness spa, outdoor pool (Azure Pool), The Regent Boutique, and state-of-the-art Fitness Center. The opening of Regent Santa Monica Beach marks a historic return of the brand to Los Angeles and represents the Americas flagship. For more information visit RegentSantaMonicaBeach.com.
**Job Summary:**
The Restaurant Chef will be a detail oriented culinary leader who will operate the kitchen on a daily basis with professionalism, respect, efficiency, knowledge and awareness. You will understand the philosophy of the Chef and adhere to all restaurant policies. You will mentor and lead colleagues and uphold restaurant standards and cleanliness. Our ideal candidate will supervise and coordinate the planning, training, and leadership necessary to achieve stated objectives in sales, costs, colleague retention, guest service and satisfaction, food quality, cleanliness and sanitation. You will work with our Chefs to develop an atmosphere that embraces diversity, education, and discipline and lead execution of service and staff development using a variety of management tools, including line checks, mentorship, and performance management.
**A little bit about your day:**
Reporting to the Restaurant Executive Chef every day is different, but you'll mostly:
+ Promote the Restaurant Group and Regent's service philosophy and style through our people attributes.
+ Collaborate on menu conceptualization, design, and updates, emphasizing seasonal ingredients and culinary trends.
+ Generate innovative ideas for dishes and presentation techniques to engage guests.
+ Assist the Executive Chef in supervising kitchen staff, including training and performance management.
+ Lead by example, showcasing culinary skills and professionalism to motivate the team.
+ Develop staff in food education and maintain cleanliness and organization in kitchen operations.
+ Ensure adherence to quality and safety standards, overseeing menu execution and portion control.
+ Manage food costs, inventory, and ordering to maximize profitability.
+ Facilitate communication between kitchen and front-of-house teams for seamless service.
+ Accommodate special dietary needs and collaborate on event planning.
+ Stay informed about industry trends and culinary techniques to enhance menu offerings.
+ Maintain kitchen fundamentals and uphold food safety regulations.
+ Assist Restaurant Executive Chef with team's schedules and payroll process to ensure accurate timekeeping, as needed.
+ Maintain kitchen fundamentals and uphold food safety regulations.
+ Perform Manager-on-Duty functions, including, but not limited to administrative processes.
**Requirements:**
+ Minimum 2 years of proven Sous Chef/Lead Cook experience in high-end or fine dining establishments, preferred.
+ Culinary degree or equivalent training from a reputable institution.
+ Strong leadership skills to manage and inspire culinary teams.
+ Exceptional creativity in crafting visually appealing and flavorful dishes.
+ Extensive knowledge of cooking techniques, cuisines, and culinary trends.
+ Familiarity with food cost control, inventory management, and menu planning.
+ Excellent communication, organizational, and problem-solving abilities.
+ Ability to thrive in a fast-paced environment with attention to detail.
+ Flexibility to work varied shifts, including weekends and holidays.
+ Physical ability to stand, reach, bend, and lift up to 30 pounds for extended periods.
+ Stamina to work a minimum of 50 hours per week.
**What you can expect from us:**
The hourly pay rate for this role is **$37.50 to $38.46** . This range is only applicable for jobs to be performed at **Regent Santa Monica Beach** .
We offer a comprehensive package of benefits including paid time-off, wellness and sick time, medical/dental/vision insurance, 401k plan, complimentary parking, employee cafeteria meals, and many other benefits to eligible colleagues. Hotel discounts worldwide are available as well as access to a wide variety of discount programs and the chance to work with a great team of people. Most importantly, we'll give you the room to be yourself.
IHG is an equal opportunity employer: Minorities / Females / Veterans / Disabled.
Guests have made grand entrances through the doors of Regent® Hotels & Resorts for nearly half a century. Born in 1970, our collection of modern hotels and resorts are home to stays both serene and sensational. The type of experiences that elevate above the noise and charm for even the most seasoned of travellers. An invitation to life's most scenic moments. We are the legendary innovative luxury brand, reimagining modern hospitality by sparking fresh perspectives across hand selected hotels and resorts. Regent colleagues are gracious hosts, with emboldened spirit and dynamic as they provide meaningful moments to deliver the greatest of the guest experiences.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
**Important information** :
+ The salary range listed is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee's pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs.
+ No amount of pay is considered to be wages or compensation until it is earned, vested, and determinable. The amount and availability of any bonus, commission, or other form of compensation allocable to a particular employee remain in the Company's sole discretion unless and until paid and may be modified at the Company's sole discretion, consistent with the law.
+ If you require reasonable accommodation during the application process, please click here .
+ IHG does not accept applications, inquiries, or unsolicited CVs/resumes from staffing or recruiting agencies. Please click here for our agency policy.
+ If you are a resident of or applying to a job opening in the State of Washington, please click here to read about applicable benefits.
At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. We firmly believe that all our colleagues deserve to be treated equally and have the same opportunities to develop and grow their skills within our business and provide equal employment opportunities to all applicants and colleagues without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.

**Additional Information** Relocation assistance provided. Bonus eligible. Work visa sponsorship available.
**Job Number** 25117010
**Job Category** Food and Beverage & Culinary
**Location** Dorado Beach a Ritz-Carlton Reserve, 100 Dorado Beach Drive, Dorado, Puerto Rico, United States, 00646VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Drives innovation and business results for a unique single restaurant (e.g., Third Party vendor, Marriott International (MI) inspired concept, etc.). Develops, designs, or creates new applications, ideas, relationships, systems, or products, including making artistic contributions. Creates a prominent image for the restaurant and drives business through significant Marketing/Public Relations/Media activities. Oversees the restaurant marketing plan in partnership with the Restaurant General Manager/Manager and Hotel/Brand Marketing teams. Demonstrates affinity for building relationships with a focus on creating exciting and memorable guest experiences. Accountable for achieving financial goals. Participates in training specialty restaurant staff on menu items including ingredients, preparation methods and unique tastes.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Leading a restaurant driven by culinary distinction (e.g., Third Party vendor, MI inspired concept** **, etc.)**
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including making artistic contributions.
- Supervises restaurant kitchen operations.
- Recognizes superior quality products, presentations and flavor.
- Plans and manages food quantities and plating requirements for the restaurant.
- Communicates production needs to key personnel.
- Assists in developing daily and seasonal menu items for the restaurant.
- Monitors compliance with all applicable laws, regulations, policies and procedures.
- Follows proper handling and right temperature of all food products and correct storage standards.
- Estimates daily restaurant production needs.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Checks the quality of raw and cooked food products to promote the meeting of standards.
- Determines how food should be presented and creates decorative food displays.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
**Creating a Prominent I** **mage for the Restaurant and Driving Business through Significant Marketing/Public Relations/Media Activities**
- Oversees the restaurant marketing plan in partnership with the Restaurant General Manager/Manager and Hotel/Brand Marketing teams.
- Supports on-site/off-site public relations opportunities to promote the restaurant.
- Contributes to restaurant-related social media posts and public event communications.
- Serves as the primary point of contact for events or culinary-related community activities.
- Participates in local networking activities, which are often off property, in support of the restaurant.
**Building Relationships with a Focus on Creating Exciting and Memorable Guest Experiences**
- Interacts with guests to obtain feedback on product quality and service levels.
- Provides services that promote customer satisfaction and retention.
- Monitors quality and standards in order to meet the expectations of the customers on a daily basis.
- Improves service by communicating and assisting individuals to understand guest needs and providing guidance, feedback, and individual coaching when needed.
- Sets a positive example for guest relations.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
- Empowers employees to provide excellent customer service.
- Handles guest problems and complaints.
**Achieving Financial Goals**
- Responsible for Restaurant-specific Profit & Loss.
- Takes an entrepreneurial approach in partnership with the Restaurant Manager/General Manager to meet financial goals.
- Understands financial opportunities by surveying culinary trends within their market.
- Drives top line revenue opportunities by being actively involved in the sales process.
- Sets and supports achievement of kitchen goals including performance, budget, team, etc.
**Managing and Conducting Human Resource and Talent Management Activities**
- Participates in recruiting efforts focused on identifying a talent pipeline.
- Participates in high-profile recruiting activities.
- Actively engages in the interviewing and hiring of employee team members with appropriate skills.
- Maintains authority over staffing decisions, within corporate policies.
- Prepares monthly labor forecasts and weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs.
- Adjusts schedules throughout the week to meet business demands.
- Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
- Participates in training specialty restaurant staff on menu items including ingredients, preparation methods and unique tastes.
- Manages employee progressive discipline procedures.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Advocates employee cross-training to support successful daily operations.
- Uses all available on-the-job training tools for employees.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Monitors and maintains the productivity level of employees.
- Facilitates employee understanding of expectations and parameters.
**Additional Responsibilities**
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.
Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.
In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

Job Description

Job Description

• Are you a hardworking, service-minded leader with a real passion for the hospitality industry?
• Are you looking to take a step towards building your restaurant manager career, instead of just working a job?
• We need extraordinary leaders like you to apply for this upscale casual restaurant management position in Brea, CA

As a Restaurant Chef , your experience and leadership skills will head up some of the nations leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you.

• You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team.
• Use creativity and communication to build a loyal customer base, and increase sales.
• You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers.

Outstanding Benefits

• Health Benefits
• Industry Standard Work Week (50-55 hour target)
• Attainable Bonus Program
• $70K - $0K Salary + 1K / month guaranteed bonus!
• Equal Opportunity Employer

Key Responsibilities:

• Practice safety as priority #1 for your restaurant team and customers
• Maintain a high ratio of return customers through great service
• Oversee guest services and resolve issues
• Coach and develop restaurant employees to build a cohesive team
• Promote, demonstrate, and lead a memorable customer restaurant experience

You will:

• Have a minimum of 2 years in Restaurant Management
• Show success in previous positions
• Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time
• Be able to thrive in a quick-paced environment
• Demonstrate outstanding leadership, communication, and training
• Have a stable work history

Does this sound like you? We'd love to hear from you! Apply today!