Chef de Cuisine

The Chef de Cuisine will lead all day-to-day culinary operations for the Lewisburg Hotel's food and beverage program, ensuring exceptional food quality, consistency, profitability, and execution across all dining outlets, bars, guest amenities, private events, and special programming. This role combines creative leadership with operational excellence, overseeing menu development, staffing, training, purchasing, inventory management, and financial performance while working closely with hotel leadership, front-of-house teams, beverage staff, and event partners. As a key member of the opening leadership team, the Chef de Cuisine will play a central role in bringing the property's culinary vision to life, building and mentoring a talented culinary brigade, and helping establish the Lewisburg Hotel as a destination for outstanding dining and hospitality. Recruitment will begin immediately, with pre-opening responsibilities commencing in January 2027 ahead of the hotel's planned reopening in April 2027. The selected candidate will play a leading role in staffing, menu development, operational planning, training, and launch execution. S E L E C T E D R E S P O N S I B I L I T E S Culinary Leadership & Menu Development Develop and execute the culinary vision for the hotel's food and beverage program, including the community-focused pub, fine-dining restaurant, guest offerings, private events, and future culinary experiences. Menu design & management and collaboration with beverage team Pre-Opening & Concept Development Lead all culinary pre-opening efforts, including kitchen planning, equipment selection, supplier sourcing, staffing strategies, operating procedures, and training programs. Oversee all pre-opening aspects to ensure a successful launch. Operations & Guest Experience Direct daily kitchen operations across all dining outlets, bars, guest amenities, and private events. Maintain the highest standards & ensure compliance with all food safety, Team Development & Leadership Recruit, train, mentor, and retain a high-performing culinary team. Foster a positive, professional, and collaborative kitchen culture built on accountability, respect, creativity, and continuous learning. Q u a l i f i c a t i o n s Culinary degree or equivalent professional experience, with 8–10 years of progressive culinary leadership and a minimum of 4 years in a senior role such as Executive Chef or Chef de Cuisine. Proven success leading high-performing culinary teams in boutique hotels, destination restaurants, multi-outlet food and beverage operations, or comparable hospitality environments. Demonstrated experience opening restaurants, launching new concepts, or leading significant culinary transformations. Strong understanding of both approachable, high-volume dining and refined, ingredient-driven cuisine. Proven financial acumen, including budgeting, purchasing, inventory management, labor planning, and food cost controls. Exceptional leadership, communication, coaching, and team-building skills. Passion for hospitality, guest experience, and creating a positive workplace culture. Thorough knowledge of food safety, sanitation standards, and regulatory compliance. Ability to work a flexible schedule, including evenings, weekends, holidays, and special events. Pay: From $48.08 per hour Expected hours: 40.0 – 50.0 per week Benefits: 401(k) Food provided Health insurance Paid time off Work Location: In person

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