Chef de Cuisine - Farmhouse Inn at Farmhouse Inn Company LLC

Forest Hills, California, United States -

Full Time

Start Date

Immediate

Expiry Date

13 Aug, 26

Salary

100000.0

Posted On

15 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Kitchen Operations Management, Menu Development, Food Cost Control, Labor Management, Staff Training and Mentorship, Luxury Hospitality Standards, Inventory Management, Food Safety Compliance, Seasonal Cuisine, Wine Pairing, Vendor Relations, Recipe Standardization, Operational Efficiency, Guest Experience Management, Financial Discipline

Industry

Hospitality

Description

Description Farmhouse Inn’s culinary program is rooted in Sonoma County’s rich agricultural landscape, elevated hospitality, and refined guest experiences. The Chef de Cuisine plays a critical leadership role in supporting the execution of the culinary vision at Farmhouse Inn. This position partners closely with the Executive Chef to lead daily kitchen operations, uphold luxury culinary standards, mentor culinary talent, and ensure consistent execution of exceptional guest experiences. The role blends operational discipline with culinary creativity and requires a hands-on leader who thrives in a high-performance environment. Position Overview The Chef de Cuisine is responsible for overseeing day-to-day culinary operations while ensuring consistency, quality, and operational excellence across all dining experiences. This role serves as a key operational leader in the kitchen and acts as an extension of the Executive Chef by driving execution, team development, financial discipline, and culinary innovation. The ideal candidate is passionate about ingredient-driven cuisine, luxury hospitality, seasonal menus, and team leadership while maintaining the highest standards of professionalism and culinary excellence. Core Leadership Pillars Business Support labor, food cost, and inventory controls while maintaining culinary integrity Assist in driving profitability and operational efficiency across kitchen operations Partner with leadership to execute culinary programming, special events, and guest experiences Maintain purchasing and receiving standards with a focus on quality and sustainability Ensure operational systems and kitchen organization support efficient execution Brand Execute the culinary vision established by the Executive Chef and Foley Hospitality Group Uphold Farmhouse Inn luxury standards through exceptional food quality and presentation Support the development and execution of seasonal and wine-driven menus Maintain consistency in flavor profiles, plating, and guest experience standards Foster strong relationships with local farms, fisheries, purveyors, and artisanal producers Culture Lead, mentor, and inspire culinary team members through accountability, coaching, and collaboration Foster a respectful and inclusive kitchen culture rooted in professionalism and continuous learning Support recruiting, onboarding, and training efforts to build a high-performing culinary team Model leadership behaviors aligned with FHG’s People & Culture philosophy Promote teamwork and communication across culinary and front-of-house operations Key Responsibilities Culinary Leadership & Execution Lead daily kitchen operations and service execution for Farmhouse Inn Ensure consistency, quality, and presentation standards are maintained at all times Support menu development, recipe standardization, and seasonal culinary innovation Maintain a strong understanding of coastal European and wine country-inspired cuisine Ensure all dishes reflect the standards and vision established by the Executive Chef Assist with private dining, events, tastings, and special culinary experiences Operational Excellence Oversee kitchen staffing, scheduling, prep execution, and service readiness Ensure compliance with all health, sanitation, and food safety standards, including California regulations Maintain cleanliness, organization, and operational discipline throughout all kitchen areas Partner closely with front-of-house leadership to ensure seamless guest experiences Monitor product quality, waste reduction, and kitchen efficiency initiatives Financial & Administrative Management Support management of food cost, labor cost, and kitchen operating expenses Assist with inventory management, ordering, receiving, and vendor communication Monitor waste and implement cost-conscious operational practices Participate in forecasting, budgeting, and operational planning initiatives Team Development & Leadership Train, mentor, and develop culinary team members at all levels Conduct coaching conversations, performance feedback, and accountability discussions Create a culture of urgency, professionalism, and culinary excellence Lead by example through hands-on involvement during prep and service Support succession planning and growth opportunities within the culinary team Guest Experience & Innovation Ensure every culinary experience reflects luxury hospitality standards Engage with guests when appropriate to enhance the dining experience Participate in tastings, special events, and culinary activations Continuously evaluate kitchen performance and guest feedback to improve execution Qualifications 5+ years of progressive culinary leadership experience, including leadership experience in upscale or luxury dining environments Strong background in seasonal, ingredient-driven cuisine and refined culinary techniques Experience leading high-volume and high-expectation kitchen operations Demonstrated understanding of food cost management, labor controls, and operational systems Strong leadership, communication, organizational, and coaching skills Passion for hospitality, mentorship, and culinary innovation Wine knowledge and understanding of food and wine pairing preferred Culinary degree or equivalent professional experience preferred California Compliance & Work Environment Ability to work a flexible schedule including evenings, weekends, and holidays Must comply with all California food safety, wage and hour, and employment regulations Ability to stand for extended periods and work in a physically demanding kitchen environment Ability to lift and carry kitchen products and equipment as needed Commitment to maintaining a safe, respectful, and inclusive workplace aligned with California employment laws Why Farmhouse Inn Farmhouse Inn offer a culinary environment centered on craftsmanship, hospitality, creativity, and connection. As Chef de Cuisine, you will play an integral role in shaping memorable dining experiences while contributing to the continued growth and excellence of Foley Hospitality Group.

Responsibilities

The Chef de Cuisine leads daily kitchen operations and executes the culinary vision to ensure luxury standards and consistent guest experiences. This role focuses on team mentorship, financial discipline regarding food and labor costs, and the development of seasonal, ingredient-driven menus.