Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Vacation Time
sick leave
Holiday pay
401(k) savings plan
Job Description
Hotel Contessa is an intimate, all-suite retreat located directly on the famed San Antonio Riverwalk, offering guests a unique blend of stylish accommodation and cultural experiences inspired by the rich history and vibrant culture of San Antonio. Renowned for its exceptional guest service and luxurious suites, Hotel Contessa presents an inviting atmosphere that perfectly balances comfort and sophistication for travelers seeking a memorable stay in this iconic Texas destination. It is part of HEI Hotels and Resorts, a reputable hospitality group well-known for its commitment to service excellence and fostering a supportive work environment for its associates.
As a leading employer in the hospitality sector, Hotel Contessa emphasizes comprehensive career development opportunities and maintains a workplace culture that prioritizes work-life balance, inclusivity, and associate well-being. Employees benefit from various perks including free training programs, complimentary lunches, transportation options such as free bus passes or parking, uniform provisions, and a vibrant, friendly environment where teamwork and personal growth are encouraged. The hotel invites candidates from diverse backgrounds, including U.S. military veterans, to apply and become part of its dynamic team.
The role offered is for a skilled culinary professional to plan and manage the kitchen staff and operations at Hotel Contessa. The successful candidate will oversee the procurement, production, preparation, and presentation of all foods served within the hotel’s dining outlets and room service. This position demands a keen focus on maintaining a safe, sanitary, and efficient kitchen environment that consistently achieves high-quality products aligned with franchise and corporate standards.
In this leadership role, the individual will be responsible for ensuring the kitchen operates within budget constraints while upholding excellence in food quality and service standards. They will manage human resource functions related to the kitchen staff including hiring, training, scheduling, motivating, and evaluating performance. Emphasis is placed on fostering a safe and inclusive work environment that attracts and retains top culinary talent. Furthermore, the role requires monitoring and managing all kitchen maintenance and sanitation activities to comply with health and safety regulations.
This position also involves financial oversight duties such as analyzing and controlling labor and food costs, preparing reports and schedules to meet budgetary goals, and promoting accident prevention initiatives to minimize operational risks. Assisting the Executive Chef in menu creation and cost management is a key aspect, as is assuming the Executive Chef’s responsibilities during their absence. Candidates must be reliable and demonstrate a commitment to regular attendance and active participation in team efforts.
Hotel Contessa considers this position an excellent opportunity for culinary professionals seeking to advance their careers within a celebrated hotel that values employee development and the pursuit of hospitality excellence. The hotel offers a competitive compensation package and a chance to be part of a creative and passionate team dedicated to delivering extraordinary guest experiences while building rewarding careers.
As a leading employer in the hospitality sector, Hotel Contessa emphasizes comprehensive career development opportunities and maintains a workplace culture that prioritizes work-life balance, inclusivity, and associate well-being. Employees benefit from various perks including free training programs, complimentary lunches, transportation options such as free bus passes or parking, uniform provisions, and a vibrant, friendly environment where teamwork and personal growth are encouraged. The hotel invites candidates from diverse backgrounds, including U.S. military veterans, to apply and become part of its dynamic team.
The role offered is for a skilled culinary professional to plan and manage the kitchen staff and operations at Hotel Contessa. The successful candidate will oversee the procurement, production, preparation, and presentation of all foods served within the hotel’s dining outlets and room service. This position demands a keen focus on maintaining a safe, sanitary, and efficient kitchen environment that consistently achieves high-quality products aligned with franchise and corporate standards.
In this leadership role, the individual will be responsible for ensuring the kitchen operates within budget constraints while upholding excellence in food quality and service standards. They will manage human resource functions related to the kitchen staff including hiring, training, scheduling, motivating, and evaluating performance. Emphasis is placed on fostering a safe and inclusive work environment that attracts and retains top culinary talent. Furthermore, the role requires monitoring and managing all kitchen maintenance and sanitation activities to comply with health and safety regulations.
This position also involves financial oversight duties such as analyzing and controlling labor and food costs, preparing reports and schedules to meet budgetary goals, and promoting accident prevention initiatives to minimize operational risks. Assisting the Executive Chef in menu creation and cost management is a key aspect, as is assuming the Executive Chef’s responsibilities during their absence. Candidates must be reliable and demonstrate a commitment to regular attendance and active participation in team efforts.
Hotel Contessa considers this position an excellent opportunity for culinary professionals seeking to advance their careers within a celebrated hotel that values employee development and the pursuit of hospitality excellence. The hotel offers a competitive compensation package and a chance to be part of a creative and passionate team dedicated to delivering extraordinary guest experiences while building rewarding careers.
Job Requirements
- Two+ years of post-high school education
- Five+ years of employment in a related position
- Hotel experience preferred
- Knowledge of food profession principles and practices
- Knowledge of hotel operations and management
- Leadership skills
- Ability to work under time constraints
- Effective communication skills
Job Qualifications
- Two+ years of post-high school education, culinary education is desirable
- Five+ years of employment in a related position
- Hotel experience preferred
- Requires advanced knowledge of the principles and practices within the food profession
- this includes experiential knowledge required for management of associates and/or complex problems and food and beverage management
- Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning
- Leadership skills to motivate and develop staff and to ensure accomplishment of goals
- Ability to work effectively under time constraints and deadlines
- Effective verbal and written communication skills
- ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc
Job Duties
- Manage the daily production, preparation, and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards
- Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment
- interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate
- Schedule and manage the maintenance and sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets or exceeds federal, state, corporate and franchise standards, and regulations
- Monitor, analyze and control all labor and food costs
- prepare the appropriate reports, charts, and schedules to ensure budgets are met or exceeded while quality is maintained or improved
- Promote the Accident Prevention Program to minimize liabilities and related expenses
- Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus
- Should assume the responsibilities of the Executive Chef in his or her absence
- Comply with attendance rules and be available to work on a regular basis
- Perform any other job-related duties as assigned
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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