Job Overview
Employment Type
Full-time
Benefits
Amazing opportunities for career advancement across HVMG
flexible full-time and part-time schedules
Up to 40% earned wages paid BEFORE payday with PayActive
paid time off (PTO) and paid holidays
Full Healthcare Benefits including medical, dental, and vision coverage
401k Retirement Plan with a guaranteed 4% match and no vesting
hotel and food and beverage discounts and perks
Job Description
Hospitality Ventures Management Group (HVMG) is a prominent hotel management company renowned for operating distinctive and upscale hotels across the United States. With a strong commitment to excellence, HVMG focuses on delivering world-class hospitality experiences through exceptional guest service and innovative management practices. The company prioritizes career growth, employee development, and the creation of supportive work environments that encourage both personal and professional advancement. HVMG's hotels are known not only for their luxurious accommodations and superior amenities but also for their remarkable culinary offerings curated by highly skilled teams of culinary professionals. The company's expansive portfolio provides employees with amazing... Show More
Job Requirements
- Basic reading, writing and math skills
- Ability to work nights, weekends and holidays
- Ability to regularly lift and/or move up to 50 pounds
- Frequent standing and moving about the work area
- Frequent handling of objects and equipment
- Frequent bending, stooping and kneeling
- Ability to work in high temperature areas around heavy equipment
Job Qualifications
- Two year certificate from college or technical school or equivalent education and experience
- Three or more years as an Executive Chef or Executive Sous Chef in a similar hotel environment
- Banquet and catering experience
- Strong leadership skills
- Ability to motivate and develop team members
- Excellent communication and interpersonal skills
Job Duties
- Administer all culinary operations
- Plan and prepare all hotel meals
- Manage food quality and presentation
- Ensure compliance with safety and sanitation standards
- Oversee team member productivity and performance
- Implement policies and procedures
- Control costs and ensure profitability
- Collaborate with Director of Food and Beverage on menu creation
- Interact with guests to assess satisfaction and address issues
- Perform budget and forecasting duties
- Generate reports
- Participate in department meetings
- Ensure compliance with health, safety, sanitation and alcohol regulations
Job Location
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