Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $52,000.00 - $78,200.00
Work Schedule
Standard Hours
Benefits
Multiple Tiers of Medical Coverage
Dental Insurance
vision coverage
Teledoc service
free maintenance medications
Pet insurance
hotel discounts
Tuition Reimbursement
Paid Time Off
401k Match
Job Description
The Don CeSar, often referred to as the "Pink Palace," stands as a legendary landmark on St. Pete Beach, Florida. This iconic luxury resort is renowned for its stunning oceanfront views, elegant architecture, and rich history that dates back to its opening in 1928. The resort combines historical grandeur with modern luxury, offering guests upscale amenities including fine dining, exquisite banquet facilities, a world-class spa, and meticulously maintained grounds. As a part of the prestigious Davidson Hospitality Group portfolio, The Don CeSar operates with a dedication to exceptional guest experiences, professionalism, and maintaining its reputation as a top-tier destination in... Show More
Job Requirements
- culinary degree or equivalent experience
- minimum 3 years of experience in culinary leadership, preferably banquet operations
- strong understanding of banquet food preparation and presentation
- proven leadership and team management skills
- excellent communication and organizational capabilities
- detail-oriented with the ability to work efficiently under pressure
- knowledge of health, safety, and sanitation standards
- ability to collaborate effectively with cross-functional teams
Job Qualifications
- culinary degree or equivalent experience
- 3+ years of experience in a culinary leadership role, preferably in banquet operations
- strong knowledge of banquet operations, food preparation techniques, and presentation
- creativity and ability to develop innovative and visually appealing dishes
- strong leadership and team-building skills
- excellent communication and organizational abilities
- attention to detail and ability to work under pressure
- knowledge of food safety and sanitation regulations
Job Duties
- assist the executive chef in menu planning and recipe development for banquet events
- supervise and train culinary team members, ensuring proper techniques and adherence to standards
- oversee food preparation and presentation, ensuring quality and consistency
- monitor inventory levels, order supplies, and manage food costs
- collaborate with other departments to ensure seamless event execution
- ensure compliance with health and safety regulations and maintain a clean and organized work environment
- support the executive chef in menu tastings, special promotions, and menu engineering
- stay updated with industry trends and innovations to enhance the banquet dining experience
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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