Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $49,600.00 - $66,900.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
training programs
Career Development
Job Description
Barton Creek Resort & Spa is a prestigious luxury resort nestled in a scenic location renowned for its tranquility and outstanding hospitality. Known for delivering exceptional guest experiences, Barton Creek boasts a rich tradition of excellence, fostered by a dedicated and intelligent team of associates who prioritize high standards and teamwork. As an esteemed member of the Omni Hotels & Resorts family, the resort provides its employees with a dynamic work environment, comprehensive training, and a culture of respect, gratitude, and empowerment. It is a place where individual excellence is both encouraged and nurtured, making it an excellent career destination... Show More
Job Requirements
- Must be able to lift and carry up to 50 lbs
- Must be able to push and pull carts and items weighing up to 100 lbs
- Must be able to walk/stand for extended periods of time, with frequent bending, twisting and going up and down stairs
- Must be able to perform all duties in outdoor settings
- Requires repetitive motion of arms and hands
- Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell
Job Qualifications
- At least 2 years previous culinary management experience in a high volume, full-service banquet, or restaurant kitchen
- College education and/or culinary degree preferred
- Creative and up to speed on new concepts and food trends
- Proven leadership skills and ability to train, develop, and motivate staff
- Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests
- Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards
- Able to set priorities for the culinary team and provide feedback to others that enhances performance
- Prior experience managing schedules, inventory, payroll, service recovery and associate relations matters
- Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management, and co-workers, both in person and by telephone
- Strong organizational skills with the ability to multi-task and provide guest follow up in a fast-paced environment
- Familiar with batch and quantity cooking
- Eye/hand coordination needed to use all kitchen equipment
- Highly motivated self-starter focused on quality, organization, cleanliness, and teamwork
- Able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell
- Proficient with computers
- Serve Safe certified food manager
- Must be able to work a variety of shifts, including weekends and holidays
Job Duties
- Partner to hire, train, supervise, motivate, mentor, schedule and discipline all culinary department associates
- Requisition and order properly all items needed for the following day from the food storeroom, non-food storeroom and stewarding department
- Ensure proper sanitation procedures are followed and the outlet kitchen is always clean, neat and orderly
- Ensure an adequate supply of all products prepared on a timely basis
- Establish standard recipes and ensure the compliance with them
- Perform job functions with attention to detail, speed and accuracy
- Prioritize, organize, delegate work and follow through
- To be a clear thinker, remain calm and resolve problems using good judgment
- Ensure that level of quality, portion control, and plate presentation is adhered to consistently
- Consistently check line plating and quality, spot check outlets to ensure SOPs are being followed
- Respond properly in any hotel emergency or safety situation
- Perform other tasks or projects as assigned by hotel management and staff
- Assist in the overseeing of the and supervise the preparation and presentation of foods by line cooks and Garde Manger personnel, overseeing that all the food items are prepared as determined by the set forth standards
- Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality
- Assure that all prime cuts of meat are broken down properly by weight, and that the waste in trimming prime cuts is minimized, and that meat & seafood scraps are properly utilized
- Participates in training staff on menu items including ingredients, preparation methods and unique tastes
- Operates and maintains all department equipment and reports malfunctions
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
- Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs
- Sets a positive example for guest and associate relations
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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