Location
Territoire de Belfort (90) | France
Job description
We are not just a collection of hotels, but instead a talented community. A family with a shared passion and commitment to, unapologetically, love and breathe who we are every day. We do this with a backdrop of extraordinary hotels, steeped in history, glamour and stories, which provide the perfect stage for our people - our Legends - to live our vision -Treasured by Guests, Cherished by Employees, Celebrated Worldwide.
Diversity and Inclusion at Dorchester Collection are core beliefs of our We Care philosophy., which is an environment where all of our employees feel valued and respected, allowing positive engagement to prosper. We continually strive to build and nurture a culture where inclusivity is part of our DNA, reflected by our core values of Passion, Personality, Respect, Working Together and Creativity. When submitting your application, please let us know if you require any special accommodations during the interview process.
EOE : All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, age, sexual orientation, gender identity, disability or veteran status. We are an equal opportunity employer with a commitment to diversity.
ADA : The employer will make reasonable accommodations in compliance with the Americans with Disability Act.
We care about your career and are known for having the absolute best people in the industry. When you join us as a Culinary Director you start a unique opportunity to become celebrated as the very best in your field. You'll learn not only from your fellow Legends, but also through our award-winning learning academy, so that you can achieve the highest standards of craft, service, and leadership and become a legend in your own story. You'll love what you do and take pride in delighting our guests :
Our Chef de Cuisine is responsible for the operational management of the culinary team. This includes working closely with Pastry, Stewarding, Banquets, Catering and Front of House teams. Cultivating relationships with these departments is the key to success for our Chef de Cuisine. Their day to day, will include menu development, team member hiring and training, and conducting team member growth plans. In addition, our Chef de Cuisine manages labor, budget forecasts, maintains food costs, and leads the culinary team alongside the Executive Chef.
Have a high level presence in the kitchen that drives team work and consistency
Sometimes our guests have special requests involving dietary restrictions, menu tastings and even special occasions. Most of these requests are fulfilled by our Chef de Cuisine.
Owns human capital management including learning and development, select leadership reviews, coaching and mentoring.
Our hotels are truly luxury hotels. This requires preventing and correcting the imperfections and blemishes that tend to come up. Our Chef de Cuisine is relied upon to report these and work with several other positions to correct.
Communication is what keeps our departments running perfectly. Our Chef de Cuisine must communicate with other departments and extended hotel team in order to ensure the alignment remains. Our Chef de Cuisine works closely with the Banquet and Catering team, Stewarding, Pastry, and Front of House teams.
The items shared are essential. However, to ensure consistency, our Chef de Cuisine is provided with specifics on how we care for their department and our hotel.
Our values of, Passion, Personality, Respect, Working Together and Creativity guide us each and every day. As a Chef de cuisine you'll have the opportunity to bring these to life and continue to create our legacy.
The items shared are essential. However, to ensure consistency, our Chef de Cuisine are provided with specifics on how we care for their department and our hotel. Reasonable accommodations may BE made to enable individuals with disabilities to perform the essential functions. Must BE able to bend, stoop, squat and stretch to fulfil cleaning tasks occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Must BE able to sit at a desk for up to 5 hours per day. Walking and standing are required the REST of the working day. Length of time of these tasks may vary from day to day and task to task. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Must BE able to lift up to 50 lb on a regular and continuing basis. Most work tasks are performed indoors. must BE able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F)
Job tags
Salary
