Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $65,900.00 - $90,200.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Training and Development
Employee wellness programs
Job Description
Barton Creek Resort & Spa is a renowned luxury resort and spa located in the scenic Texas Hill Country. Known for its exceptional service, breathtaking natural surroundings, and a wide array of world-class amenities, Barton Creek Resort & Spa offers guests a unique blend of relaxation, recreation, and culinary excellence. The resort prides itself on its team of dedicated, intelligent, and self-motivated associates who uphold the company’s high standards and provide an outstanding guest experience. The company culture encourages teamwork, individual excellence, respect, empowerment, and gratitude, creating a supportive and dynamic work environment. Employees at Barton Creek Resort & Spa... Show More
Job Requirements
- Minimum 3 years culinary leadership experience in high volume full-service kitchen
- Associates degree or higher in Culinary Arts preferred
- Active ServeSafe Food Manager Certificate required
- Proven leadership and team management abilities
- Strong decision-making skills under pressure
- Excellent customer service and communication skills
- Ability to train and mentor culinary staff
- Knowledge of food safety and sanitation standards
- Proficiency in Microsoft Office and payroll software
- Basic math and financial literacy
- Ability to work flexible hours including nights weekends and holidays
- Ability to lift and carry up to 50 lbs
- Ability to push and pull carts weighing up to 100 lbs
- Capability to stand and walk for extended periods with frequent bending and twisting
- Ability to use culinary tools and equipment safely
Job Qualifications
- 3+ years culinary leadership experience in high volume full-service kitchen
- Previous department head culinary experience preferred
- Hotel experience preferred
- Associates degree or higher in Culinary Arts preferred
- Must have active ServeSafe Food Manager Certificate
- Proven leadership skills with ability to delegate train develop and motivate staff
- Ability to mentor sous chefs culinary supervisors and J-1 participants
- Ability to work well under pressure and make quick clear decisions
- Highly developed customer service skills with friendly approachable demeanor
- Ability to teach importance of guest interaction and internal requests
- Ability to train staff to produce high volumes while maintaining quality
- Excellent communication skills in English both verbal and written
- Excellent knowledge of food handling and presentation
- Creative and up to date with new food concepts and trends
- Computer proficiency including Microsoft Office and payroll software
- Basic math skills and ability to understand financial reports
- Experience managing payroll and scheduling
- Professional business appearance attitude and performance
- Flexible schedule with willingness to work nights weekends and holidays
Job Duties
- Plan evaluate organize hire and direct Texas Spice culinary team including sous chefs and line culinarians
- Ensure all policies procedures and guidelines are followed by department personnel
- Provide necessary training motivation and leadership for all department personnel
- Manage efficient food and labor cost control
- Oversee equipment maintenance and safety in all food service areas
- Train and educate staff from basic cooking organization cleaning and food safety to advanced cooking techniques
- Monitor china glass and silver usage breakage and inventory and source product and equipment as needed
- Handle all administrative duties related to department functioning
- Maintain cleanliness and organization of all storage and kitchen areas daily
- Control food safety and sanitation throughout the kitchen and educate staff
- Communicate with Resort Executive Chef and Director of Food & Beverage on departmental issues
- Oversee and participate in food production including sauce stock dressings and butchery
- Expedite and perform station or line cook functions as needed
- Complete daily production lists and delegate duties following purchasing guidelines
- Develop recipes conduct food cost analysis and menu development for all meal periods
- Write and execute special function menus within budget
- Manage quality staff meals and maintenance of food areas
- Ensure compliance with food safety regulations and corporate mandates
- Collaborate with other culinary outlets and banquet operations
- Maintain a positive and motivating kitchen environment
- Set priorities for culinary team and provide performance feedback
- Forecast and analyze work processes and manage department payroll weekly
- Perform other duties as assigned by management
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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