Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $62,100.00 - $85,000.00
Work Schedule
Flexible
Benefits
Medical
Dental
Vision
hotel discounts
Paid Time Off
Employee assistance program
Job Description
Northwood is an enterprising hospitality management organization dedicated to delivering unique, carefully curated guest experiences through a diverse portfolio of hotel assets. Operating a range of properties from select service to lifestyle independent hotels, Northwood prides itself on the quality and talent of its people, who are considered the hallmark of the company’s success. The organization focuses heavily on developing talent and building high-performance leadership teams to ensure exceptional operational outcomes. Through collective efforts and a passion for excellence, Northwood continues to thrive in the competitive hospitality industry, offering guests memorable stays characterized by outstanding service and atmosphere.\n\nThe Chef de... Show More
Job Requirements
- Experience as a chef de cuisine or sous chef in a high-volume upscale restaurant
- strong culinary skills
- leadership and management abilities
- organizational and time management skills
- ability to work under pressure
- knowledge of food cost control and inventory management
- certification in food safety and sanitation
Job Qualifications
- Proven experience as a chef de cuisine or sous chef in a high-volume, upscale restaurant
- strong culinary skills and a passion for food
- excellent leadership and management abilities
- strong organizational and time management skills
- ability to work under pressure and meet deadlines
- knowledge of food cost control and inventory management
- certification in food safety and sanitation
Job Duties
- Develop innovative and seasonal menus that align with the hotel brand and culinary philosophy
- oversee the execution of all menu items ensuring consistency and quality
- collaborate with the culinary team to create special dishes for events and promotions
- recruit, hire, and train a talented culinary team
- provide ongoing training and development opportunities for staff
- foster a positive and collaborative work environment
- manage staff schedules and performance
- manage inventory levels to minimize waste and maximize profitability
- monitor food costs and implement strategies to reduce expenses
- develop and maintain accurate purchasing and receiving procedures
- ensure compliance with all food safety and sanitation regulations
- maintain a clean, organized, and efficient kitchen
- oversee equipment maintenance and repair
- collaborate with front-of-house team to ensure seamless service
- interact with guests to understand preferences and dietary needs
- resolve guest complaints and issues professionally and timely
- strive to exceed guest expectations with every meal
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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