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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $52,800.00 - $79,400.00
Work Schedule
Rotating Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Pet insurance
Disability insurance
Paid Time Off
401(k) with employer match
Employee cafeteria
Uniforms Provided
Hotel discount program
Employee Referral Bonus Program
Job Description
The Grandover Resort & Spa, operated under the prestigious Koury Corporation, is a distinguished hospitality establishment known for its exceptional service and commitment to quality. Located in a scenic area, the resort offers a luxurious retreat complete with a wide array of amenities, including exquisite dining experiences, recreational activities, and premium guest services. As part of Koury Corporation, Grandover Resort benefits from a corporate culture that emphasizes innovation, excellence, and a people-first approach. The company strives to cultivate an inclusive work environment, supporting a diverse workforce and fostering professional growth across all levels of employment. This stability and structure are... Show More
Job Requirements
- High school diploma or equivalent
- Minimum of 5 years of culinary experience in banquet or large-scale food service operations
- Serve Safe certification required
- Proven leadership experience managing kitchen teams
- Strong knowledge of food safety and sanitation regulations
- Ability to work flexible hours including weekends and holidays
- Excellent organizational and multi-tasking skills
- Strong communication and interpersonal abilities
- Ability to develop and execute creative menus
- Prior experience with special events and catering preferred
- Ability to maintain composure in fast-paced, high-pressure environments
Job Qualifications
- Proven experience as a banquet or executive chef
- Strong leadership and team management skills
- Expertise in menu development and event catering
- Knowledge of food safety standards and Serve Safe certification
- Ability to maintain sanitation and cleanliness standards
- Creative menu planning abilities including special event menus
- Excellent organizational and communication skills
- Experience in staff hiring, training, and development
- Ability to manage food, labor and consumable costs effectively
- Knowledge of trends in food and beverage concepts
- Ability to work collaboratively with diverse teams
- Commitment to quality and guest satisfaction
- Proficiency in inventory and procurement management
- Familiarity with kitchen safety regulations and compliance
Job Duties
- Executing and fulfilling banquet event orders
- Planning and directing food preparation and culinary activities
- Customizing menus for weddings, corporate and social groups
- Maintaining a safe and clean work environment in the banquet kitchen and surrounding areas
- Ensuring stewarding responsibilities are fulfilled throughout the hotel with the help of the Executive Steward
- Hiring and training of banquet cooks, Cafe East cooks and utility workers
- Developing and implementing a rotating menu for Cafe East
- Developing Cafe East weekly specials to drive revenue and interest
- Creating special event menus for wine dinners and tastings and executing them
- Executing outside catering as needed
- Developing and executing new and innovative amenity selections for guests
- Supplying the Employee Cafeteria with daily lunch selections
- Driving the overall success of the resort based on company values and principles
- Building experiences that meeting planners and guests want to share
- Fostering forward-looking innovation
- Displaying fundamental cooking expertise for specialty menus, guest tastings, and themed functions
- Guiding menu development and food presentations
- Staying on trends with F&B concepts
- Staying current on buffet presentations
- Creating menu items for sales and catering seasonally
- Guiding menu purchasing and specifications
- Establishing performance, budget, and team goals
- Managing food, labor, and consumable costs
- Leading with new cooking techniques and recipes
- Planning and managing procurement, production, preparation, and presentation of all food in the hotel
- Maintaining a commitment to quality ensuring compliance with NC Health Department, OSHA and safety standards
- Leading compliance in food handling and sanitation standards and certifications
- Maintaining Serve Safe Certification
- Updating MSDS manual as needed
- Developing and implementing staff safety standards and practices
- Executing weekly safety meetings
- Ensuring a high-engagement team and collaborative culture through an open-door environment
- Guiding growth and development of team members
- Participating actively in hiring
- Modeling honesty and integrity by leading by example
- Teaching and training staff to the highest standards
- Managing food cost control and organizational skills
- Maintaining Serve Safe food management certification
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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