Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Equal employment opportunity
Job Description
BHC is a distinguished hospitality company known for its commitment to excellence and quality within the luxury hotel and food and beverage industries. Specializing in creating exceptional dining experiences, BHC operates multiple venues that range from elegant restaurants to exclusive culinary concepts. With a focus on innovation and guest satisfaction, BHC has established itself as a leader in culinary arts and hospitality management. The company prides itself on fostering a culture of creativity, precision, and team collaboration, which drives its success in delivering superior cuisine and memorable experiences to its clientele. BHC values diversity and inclusiveness in the workplace and... Show More
Job Requirements
- Culinary degree or related training equivalent in the hospitality or luxury hotel industry
- minimum three years of relevant work experience in a similar scope and title
- ability to stand, walk, talk, and hear regularly
- capability to use hands to finger, handle, feel, and reach
- must be able to sit, climb, balance, stoop, kneel, and crouch frequently
- manual dexterity sufficient to operate kitchen and cooking equipment
- full range of hearing, vision, taste, and smell required
- ability to lift, push, pull, and move equipment and supplies more than 75 pounds
- must be able to resolve problems, handle conflict, and make effective decisions under pressure
Job Qualifications
- Culinary degree or related training equivalent in the Hospitality or Luxury Hotel Industry
- 3+ years of relevant work experience in a similar scope and title
- experience within luxury brands or markets preferred
- Food Safety Manager Certification
Job Duties
- Kitchen management and reporting of all restaurants as specified by senior management
- oversight of the stewarding department and support of the Executive Steward leadership role
- ensure dishes are prepared according to recipes and consistency is maintained in the dish for all orders
- ensure each dish that goes out of the department kitchen is of the highest standard and quality
- create, innovate, and introduce new menus
- standardize recipes and initiate and sustain research in the F&B industry
- maintain kitchen specifications, cooking procedure sheets, and all build-up and spread sheets
- develop all necessary manuals in liaison with the operations team
- be responsible for vendor development, equipment sourcing, and raw materials finalization
- augment production capacity when required and maintain quality controls consistently
- work always in liaison with the purchasing department and assist them in the proper maintenance of ingredients and the product list
- organize staff, allocate resources, execute controls, and systemize daily functioning and maintain efficiency in the kitchen's operations
- prioritize F&B controls, ensure top quality and hygiene both for products and equipment, while maintaining food cost at a minimum
- train and develop F&B production staff
- should monitor closely and continuously the activities of sous chefs, chef de cuisine and ensure smooth running of the entire kitchen
- should be able to motivate and lead the team from the forefront
- take up any related responsibilities handed over to you by the management
- assist management in the development of new concepts
- must have the capacity to develop and manage a multi-unit, multi-concept operation in coordination with the Director of Culinary
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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