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Job Overview
Compensation
Hourly
Range $16.75 - $30.75
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Meal Allowances
Job Description
The company seeking to fill this position operates within the upscale hospitality sector, specifically serving luxury hotels, resorts, cruise ships, and convention banqueting services. With a focus on excellence and personalization, the organization prides itself on delivering world-class culinary experiences to a diverse, global clientele. The company fosters a multicultural and dynamic workplace environment where advanced management skills and a commitment to superior customer service are essential. As part of its commitment to quality, the company enforces stringent public health standards and promotes continual development through training and quality assessments. This role is a full-time, salaried position that demands both... Show More
Job Requirements
- A minimum of 5 years in upscale hotel, resort, cruise ship or convention banqueting service
- at least 2 years experience as Chef Tournant
- culinary school degree
- strong management skills
- excellent communication and interpersonal skills
- ability to follow company recipes and health standards
- intermediate computer software skills
- strong customer service skills
- understanding of accounting principles
- ability to produce reports and establish rapport
Job Qualifications
- Culinary school degree required
- minimum of 5 years in upscale hotel, resort, cruise ship, or convention banqueting service
- at least 2 years as Chef Tournant with shipboard experience preferred
- strong management skills in a multicultural environment
- excellent communication, problem solving, decision making, and interpersonal skills
- superior customer service and teambuilding skills
- knowledge of personalized service principles and guest satisfaction techniques
- planning, coaching, organizing, staffing, controlling, and evaluating skills
- intermediate computer software skills
- understanding of basic accounting principles
- ability to write reports and correspondences
- strong rapport with senior officers and corporate office
Job Duties
- Direct, coach, support, supervise, and evaluate all direct reports with the Sous Chef
- maintain excellent food knowledge and a full understanding of culinary terms
- read, understand, follow, and prepare company recipes ensuring quality and consistency
- complete tasks efficiently and productively
- work in any kitchen section
- coordinate and supervise team members, assign and delegate tasks
- undertake daily recipe reviews and keep recipe folders immaculate
- follow through on requests such as show plates, food samples, and tastings
- control production levels and recommend improvements for cost control
- prepare daily electronic food requisitions and verify deliveries
- oversee main kitchen sections and food production
- maintain and ensure adherence to public health standards and HACCP program
- prepare work area for inspections
- report for duty on time, following appearance and hygiene standards
- manage cost containment, handle records, reports, supplies, and equipment
- identify expense reduction opportunities
- analyze operational problems and establish controls
- review and forward timesheets
- prepare reports and correspondence
- requisition items correctly and timely
- conduct spot checks on storage to minimize waste
- monitor and manage workstation functions
- assign duties and responsibilities
- observe and evaluate staff and procedures
- make personnel recommendations
- inspect workstations and equipment for efficiency and standard conformance
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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