Chef de Cuisine

Summary

At Miraval, we embrace individuality, forge authentic connections, and offer creative opportunities. We live what we teach and provide tangible examples of how the power of mindfulness can profoundly transform people’s lives.

Our culture is rooted in the notion of balance. A balanced center grounds us. Its harmony inspires us. Balance is more than not falling, or obtaining equal parts of something. It is a process that is organic, evolving, and perpetually moving toward equilibrium.

Your passion, your life, your work – in balance.

Position Summary:
The goal of the Chef de Cuisine is to manage a specific restaurant. The Chef de Cuisine will take council from the Executive Chef to create, implement menu and concepts but the position is designed so that individuals will work in a manner that is consistent as that of an independent owner/operator.

Duties and Responsibilities:
Act as senior leadership by developing and assuming key management responsibilities

Assume the role of liaison between all dining room operations and culinary staff

Supervise the preparation and cooking of various food items

Develop and implement creative menu items within the restaurant concept

Plan, coordinate & implement special events and holiday functions

Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring

May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs

Lead and coach the team towards achieving exceptional guest service and employee satisfaction results

Monitor food production, ordering, cost, and quality and consistency on a daily basis

Participate in marketing events directly related to their specific restaurant

Play

PausePlay

00:00

• 02:58

UnmuteMute

Disable captionsEnable captions

Settings

CaptionsDisabled Qualitydefault

SpeedNormal

Captions

Quality

Speed

0.5×

0.75×

Normal

1.25×

1.5×

1.75×

2×

Exit fullscreenEnter fullscreen

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skill, and/or ability required.

In-depth skills and knowledge of all kitchen operations

Possess strong leadership, communication, organization and relationship skills

Experience with training, basic financial management and customer service

Proficient in general computer knowledge

A true desire to exceed guest expectations in a fast paced customer service environment

Capable of producing a consistent product in a timely manner

Strong training and communication skills

Culinary education and/or on the job training, independent restaurant experience is preferred

Schedule flexibility required to include weekends and holidays

Benefits

We offer excellent benefits:
Complimentary room nights*

Unlimited discounted and Friends & Family Room Rates

Medical, Prescription, Dental and Vision Insurance on 30th day of employment*

401K with company match*

Generous Paid Time Off policy*

Paid sick time

Paid Family Bonding Time and Adoption Assistance*

Tuition & Wellbeing Reimbursement*

Free colleague meals during shift

Employee Stock Purchase Plan*

Access to resort facilities including spa services, programs, hiking trails and gym

• Exact benefit package is contingent on status

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.