Full job description

The historic Y.O. Ranch Hotel & Conference Center is seeking a passionate Chef to lead the culinary operations – The hotel offers the full food & beverage experience for all 3 meal periods, as well as more than 11,000 sq feet of meeting space to hold banquet events of all sizes

Ideal candidate will have previous culinary management experience as well as experience banquet/catering production.

Job Overview
We are seeking a dynamic and passionate Chef to lead culinary operations within our hotel’s food and beverage outlets. This role offers an exciting opportunity to craft exceptional dining experiences, oversee kitchen activities, and manage a talented culinary team. The ideal candidate will bring a blend of creativity, leadership, and technical expertise to deliver high-quality cuisine that delights our guests. As a key member of our hospitality team, you will ensure smooth kitchen operations, uphold food safety standards, and inspire your team to achieve culinary excellence.

Responsibilities

• Lead and supervise all kitchen staff, including cooks, sous chefs, and kitchen assistants, fostering a collaborative and motivated environment
• Oversee food preparation and presentation to meet the highest standards of quality, taste, and visual appeal
• Develop innovative menus aligned with guest preferences and current culinary trends while maintaining cost controls
• Manage inventory control, including ordering ingredients, monitoring stock levels, and minimizing waste
• Ensure compliance with food safety regulations and maintain cleanliness standards across all kitchen areas
• Coordinate catering events, banquets, and special functions to deliver seamless service and exceptional guest experiences
• Supervise shift management activities, including scheduling staff, assigning tasks, and monitoring performance
• Oversee food handling procedures to ensure proper storage, sanitation, and safety protocols are followed at all times
• Collaborate with restaurant management to optimize food service operations and enhance overall guest satisfaction
• Implement training programs for staff development in culinary techniques, food safety practices, and customer service skills

Experience

• Proven culinary experience in a hotel or fine dining restaurant setting with a strong background in food production and service management
• Demonstrated supervisory experience leading kitchen teams in fast-paced environments
• Extensive banquet experience with the ability to manage large-scale catering events effectively
• Knowledge of dietary requirements and experience working within dietary departments or specialized menus
• Strong skills in menu planning, inventory management, and kitchen operations control
• Experience in managing food safety standards and implementing best practices in food handling
• Familiarity with hospitality industry standards related to food service management and restaurant operations
• Hands-on cooking expertise complemented by leadership qualities that motivate teams toward excellence