Job Overview
Employment Type
Full-time
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Positive work environment
Job Description
Tandem Hospitality Group is a reputable hospitality company known for operating hotels and resorts that prioritize exceptional guest experiences and high-quality service delivery. With a commitment to excellence and innovation in the hospitality industry, the company continually aims to enhance its food and beverage services through skilled culinary leadership and creative food production. Tandem Hospitality Group fosters an environment that supports professional growth and teamwork, ensuring that its hotels maintain strong reputations locally and in the wider industry community.
The Executive Chef position at Tandem Hospitality Group is a dynamic and leadership-focused role responsible for overseeing all aspects of f... Show More
The Executive Chef position at Tandem Hospitality Group is a dynamic and leadership-focused role responsible for overseeing all aspects of f... Show More
Job Requirements
- Minimum 3 years experience in executive culinary roles
- Management experience in hotel or similar hospitality settings
- Culinary school education preferred
- Experience with food cost control and inventory management
- Strong leadership and communication skills
- Knowledge of federal, state, and local employment laws
- Proficiency in Microsoft Office
- Ability to analyze and improve food department performance metrics
Job Qualifications
- 3 - 5 years experience as an Executive Chef or Executive Sous Chef
- Proven management experience
- Graduate of an accredited Culinary School program preferred
- Experience in properties of similar size and quality
- Proficient in Microsoft Office applications
- Documented record of improving food department metrics and guest satisfaction
Job Duties
- Direct food ordering for all food outlets and banquet facilities
- Oversee food preparation and production to ensure quality and consistency
- Recommend and implement changes to food products responding to guest needs and market trends
- Use market research to develop innovative food products
- Maintain food quality standards and ensure consistency in food delivery
- Manage hiring, training, and development of culinary staff
- Exercise discretion in hiring and firing within hotel policies
- Ensure compliance with employment and civil rights laws
- Control major operating expenses related to food operations
- Set profit margins and manage business against financial projections
- Participate in hotel programs aimed at continuous improvement
- Represent the hotel professionally in community and industry events
- Collaborate with other departments as a team player
- Provide constructive feedback to enhance departmental performance
Job Location
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