Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $45,100.00 - $60,900.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Career development opportunities
meal discounts
Employee assistance program
Job Description
The hiring establishment is a distinguished hotel renowned for offering exceptional food and beverage experiences through its various culinary outlets. Known for maintaining high standards of quality and innovation, the hotel prides itself on its commitment to excellence in hospitality and guest satisfaction. The culinary team plays a pivotal role in ensuring that guests enjoy fresh, high-quality meals prepared with seasonal ingredients and creative techniques. As part of its dedication to continuous learning and training, the hotel fosters a work culture that emphasizes professional development and operational efficiency within the food and beverage department.
The position available ... Show More
The position available ... Show More
Job Requirements
- Associates degree in Culinary Arts or Business Administrative
- Experience in managing culinary operations
- Knowledge of food safety and health regulations
- Ability to lead and train kitchen staff
- Strong organizational and multitasking skills
- Basic computer literacy
- Good communication and interpersonal skills
- Physical ability to perform kitchen duties
- Availability to work flexible hours
Job Qualifications
- Associates of Culinary Arts or Business Administrative
- Knowledge of local health department regulations
- Experience with corporate HACCP and food safety SOPs
- Strong leadership and team management skills
- Proficiency in food preparation techniques and menu development
- Basic computer skills including Excel, Word, Outlook, TM1
- Familiarity with kitchen equipment and stewarding maintenance
- Basic knowledge of human resources practices
- Basic sales skills and techniques
Job Duties
- Support the Chef in developing and representing all food, beverage, and service of the department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing quality and profit
- Assist with interviews, hire, as directed, train and manage all culinary staff on a daily basis
- Have knowledge of all current local health department, corporate HACCP and food safety SOPs, and federal guidelines, ensure the operation is in continuous compliance
- Help organize, oversee and manage all food prep operations in daily operations
- Help create assigned menus, recipes, use records
- Help organize and execute assigned menu implementation list and timelines
- Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOPs and directives, utilizing all daily forms and functions of WLW
- Support the Chef, sales department, E.M., and outlet FOH in the food and beverage marketing and sales programs
- Execute all accounting procedures required including F&B checkbook, food checkbook, invoice processing, payroll, monthly inventories and P&L critiques in conjunction with, or as assigned
- Check freshness of foods and ingredients, ensure all recipes and portion use records are followed
- Monitor all food related expenses and ensure budgeted levels are achieved
- Monitor all guest corporate feedback scores and conspire for positive influence on rankings
- Foster a climate of cooperation and respect between coworkers
- Mentor all associates for career development and advancement
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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