Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $58,300.00 - $79,800.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Life insurance
Disability insurance
401(k) Plan
Paid Time Off
Job Description
CoralTree Hospitality is a prominent hospitality company known for its dedication to creating exceptional experiences for both its guests and team members. The company excels in managing and operating a variety of hospitality properties including hotels, resorts, and restaurants that emphasize quality, service, and enriching career opportunities. One of the celebrated dining establishments under CoralTree Hospitality's portfolio is BACAN, a Michelin Recommended Restaurant that stands as a benchmark for culinary excellence and innovation. CoralTree Hospitality champions a workplace culture that values employee growth, well-being, and engagement, offering extensive benefits and perks to support both professional and personal development.
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Job Requirements
- Two-year culinary arts degree required
- minimum of three years of related experience as a sous chef or a chef de cuisine
- three to five years of supervisory experience
- must have serve safe certificate
- able to work flexible hours and days
- knowledge of food safety, sanitation, food products, and food service equipment
- previous experience in luxury and high end establishment
Job Qualifications
- Able to work flexible hours and days
- two-year culinary arts degree required
- minimum of three years of related experience as a sous chef or a chef de cuisine
- three to five years of supervisory experience
- knowledge of food safety, sanitation, food products, and food service equipment
- previous experience maintaining professional and respectful work relationships
- previous experience in luxury and high end establishment
- must have serve safe certificate
Job Duties
- Ensures the highest standard of quality control and menu development for haven kitchen, haven lounge, IRD and poolside
- plans and executes multiple functions
- continually enhances the culinary experience of guests
- supervises the performance, attendance, attitudes, appearance, and conduct of the culinary team
- prepares operating and capital budgets and operates banquet kitchen within those guidelines
- communicates openly and professionally with guests and meeting planners
- must be able to professionally communicate with all team members
- consistently practice safe and sanitary food handling techniques
- maintain workstation and equipment safety and cleanliness
OysterLink - a hiring platform for restaurants and hotels.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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