_{10th July, 2026}

Location: Sunnyvale, CA
Salary: $110K-$120K
Benefits: Standard benefits; regional relocation assistance available
 
The Chef de Cuisine leads all culinary operations for a California farm-to-table restaurant within a hotel in Sunnyvale, bringing a deep passion for seasonal, locally sourced cuisine and hands-on kitchen leadership to a dynamic, guest-focused dining program. This role is ideal for a driven culinary leader who is eager to grow, committed to culinary excellence, and inspired by the art of thoughtful, ingredient-driven cooking.
 
Qualifications

• Proven experience as a Chef de Cuisine or senior culinary leader within a farm-to-table, California cuisine, or similarly ingredient-driven upscale restaurant or hotel environment
• Deep passion for seasonal, locally sourced ingredients with a demonstrated ability to develop innovative, guest-driven menus that reflect the highest culinary standards and attention to detail
• Strong leadership skills with the ability to inspire, develop, and hold a culinary team to a high standard of execution, consistency, and professional growth

Responsibilities

• Lead all culinary operations for the farm-to-table restaurant, ensuring exceptional food quality, consistency, and execution that celebrates local ingredients and aligns with the hotel's brand standards
• Develop and execute creative, seasonally driven menus that reflect California's rich agricultural bounty and a genuine commitment to sustainable, ingredient-forward cuisine
• Recruit, mentor, and develop a high-performing culinary team while fostering a culture of culinary passion, accountability, and continuous improvement

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