Chef de Cuisine
Location
US-NC-Asheville
ID
2025-10331
Category Culinary Position Type Full-Time
An inspiring career awaits you!
The Kessler Collection is a portfolio of luxury boutique hotels, unique restaurants and experiences with a Bohemian twist. The collection's captivating hotels feature curated art, original music, unique architecture and stories around every corner, all located in destinations people want to be. Our mission of inspiring places, intuitive service, and exuberant guests means we aremitted to our Grand Performers learning, development, and well-being. We believe people want to be inspired!
Grand Performers in qualifying roles may enjoy a range of benefits, including:
Marriott Employee Discounts Worldwide
Medical, Dental, Vision Insurance
Company-Sponsored Life Insurance
Short & Long-Term Disability Insurance
Tuition Reimbursement Program
401(K) with Discretionary Company Matching Contributions
Employee Assistance Program
JOB SUMMARY
The overall objective and purpose of the Chef de Cuisine position are to oversee all daily operations of the kitchen. The incumbent is responsible for ensuring that all recipes, food preparations, and presentations meet specifications andmitment to quality. They are to provide inspiring and strategic leadership while directing the activities of the Culinary Department in support of the mission, core values, standards, and goals established by thepany.
CORE RESPONSIBILITIES
Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish.
Set Standards and methods for portion control for each dish on the menu, with the perceived value factor in mind.
Accountable for meeting budgets for food, labor, and direct operating expenses as they pertain to the culinary department.
Costing all food items and assisting the Food and Beverage Director with monthly reports.
Creates kitchen labor schedules that meet the Peak Performance criteria.
Assists with the creation of seasonal, monthly, and weekly specials and menus
Monitor execution procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at the highest level.
Conduct hands-on teaching and training in the kitchen, working closely with Sous Chefs and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution.
Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.
Hire, coach, counsel, and conduct performance evaluations for Sous Chefs, Supervisors, cooks, and Stewards
Develop, train and mentor Sous Chef, Supervisors, and cooks, Act as a resource to them as well as other back-of-house (BOH) personnel.
Develop, implement and maintain sanitation practices and protocol.
Work with management on ongoing and monthly/seasonal menu development, staff training, and photo shoots.
Create and monitor kitchen inventory to include order inspections and item selection.
KNOWLEDGE, SKILLS, AND ABILITIES
To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent.
Strategic business leader - Works strategically to devise plans in alignment withanizational goals.
Cultivates engagement - Builds loyalty to thepany and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects.
Generates alignment - Ensures proper time and effort is spent to build high-level performance and consistency throughout collection.
Leads with courage - Provides a culture of accountability.
Execution of plans - Utilizes our systems, tools, and resources to aplish results and achieve goals
Advanced level of written, verbal, and interpersonalmunication skills.
Ability to implement and uphold service standards
Effectively motivate associates and maintain a cohesive team
Ability to prioritize andanize work assignments
Ability to work well in stressful, high-pressure situations
Ability to work with and understand financial information, data, and basic arithmetic functions
Ability to maintain and build relationships with existing and potential clients as well as industry contacts
MINIMUM QUALIFICATIONS
Culinary degree or related training equivalent in the Hospitality/Restaurant Industry - required
3+ years of relevant work experience in similar scope and title - required
Experience within luxury brand/markets - preferred
Food Safety Manager Certification - preferred or attained within 30 days
SUPERVISORY RESPONSIBILITIES
Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection: Sous Chef
WORK ENVIRONMENT
The work environment/conditions described herein are representative of those that an incumbent may experience.
Must befortable working in a shared space, with constant noise, without the use of a private office.
Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.
Must be able to work safely in a kitchen environment with high temperatures and humidity
Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice.
PHYSICAL DEMANDS
The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. *Reasonable amodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role.
While performing the duties of this job, the incumbent is regularly required to move 10lbs on a daily basis.
Push, pull, and lift up to 50lbs on a weekly basis.
While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane or other means of transportation which require sitting, waiting, and standing for long and short periods of time.
The Kessler Collection is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics
Location
US-NC-Asheville
ID
2025-10331
Category Culinary Position Type Full-Time
An inspiring career awaits you!
The Kessler Collection is a portfolio of luxury boutique hotels, unique restaurants and experiences with a Bohemian twist. The collection's captivating hotels feature curated art, original music, unique architecture and stories around every corner, all located in destinations people want to be. Our mission of inspiring places, intuitive service, and exuberant guests means we aremitted to our Grand Performers learning, development, and well-being. We believe people want to be inspired!
Grand Performers in qualifying roles may enjoy a range of benefits, including:
Marriott Employee Discounts Worldwide
Medical, Dental, Vision Insurance
Company-Sponsored Life Insurance
Short & Long-Term Disability Insurance
Tuition Reimbursement Program
401(K) with Discretionary Company Matching Contributions
Employee Assistance Program
JOB SUMMARY
The overall objective and purpose of the Chef de Cuisine position are to oversee all daily operations of the kitchen. The incumbent is responsible for ensuring that all recipes, food preparations, and presentations meet specifications andmitment to quality. They are to provide inspiring and strategic leadership while directing the activities of the Culinary Department in support of the mission, core values, standards, and goals established by thepany.
CORE RESPONSIBILITIES
Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish.
Set Standards and methods for portion control for each dish on the menu, with the perceived value factor in mind.
Accountable for meeting budgets for food, labor, and direct operating expenses as they pertain to the culinary department.
Costing all food items and assisting the Food and Beverage Director with monthly reports.
Creates kitchen labor schedules that meet the Peak Performance criteria.
Assists with the creation of seasonal, monthly, and weekly specials and menus
Monitor execution procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at the highest level.
Conduct hands-on teaching and training in the kitchen, working closely with Sous Chefs and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution.
Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes.
Hire, coach, counsel, and conduct performance evaluations for Sous Chefs, Supervisors, cooks, and Stewards
Develop, train and mentor Sous Chef, Supervisors, and cooks, Act as a resource to them as well as other back-of-house (BOH) personnel.
Develop, implement and maintain sanitation practices and protocol.
Work with management on ongoing and monthly/seasonal menu development, staff training, and photo shoots.
Create and monitor kitchen inventory to include order inspections and item selection.
KNOWLEDGE, SKILLS, AND ABILITIES
To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent.
Strategic business leader - Works strategically to devise plans in alignment withanizational goals.
Cultivates engagement - Builds loyalty to thepany and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects.
Generates alignment - Ensures proper time and effort is spent to build high-level performance and consistency throughout collection.
Leads with courage - Provides a culture of accountability.
Execution of plans - Utilizes our systems, tools, and resources to aplish results and achieve goals
Advanced level of written, verbal, and interpersonalmunication skills.
Ability to implement and uphold service standards
Effectively motivate associates and maintain a cohesive team
Ability to prioritize andanize work assignments
Ability to work well in stressful, high-pressure situations
Ability to work with and understand financial information, data, and basic arithmetic functions
Ability to maintain and build relationships with existing and potential clients as well as industry contacts
MINIMUM QUALIFICATIONS
Culinary degree or related training equivalent in the Hospitality/Restaurant Industry - required
3+ years of relevant work experience in similar scope and title - required
Experience within luxury brand/markets - preferred
Food Safety Manager Certification - preferred or attained within 30 days
SUPERVISORY RESPONSIBILITIES
Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection: Sous Chef
WORK ENVIRONMENT
The work environment/conditions described herein are representative of those that an incumbent may experience.
Must befortable working in a shared space, with constant noise, without the use of a private office.
Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.
Must be able to work safely in a kitchen environment with high temperatures and humidity
Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice.
PHYSICAL DEMANDS
The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. *Reasonable amodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role.
While performing the duties of this job, the incumbent is regularly required to move 10lbs on a daily basis.
Push, pull, and lift up to 50lbs on a weekly basis.
While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane or other means of transportation which require sitting, waiting, and standing for long and short periods of time.
The Kessler Collection is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics
Job ID: 487064106
Originally Posted on: 7/27/2025
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