Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $65,000.00 - $89,600.00
Work Schedule
Flexible
Weekend Shifts
Benefits
career growth
401(k) Plan
Medical insurance
Dental Insurance
Vision Insurance
Paid Time Off
Tuition Reimbursement
Job Description
Springfield University Plaza is a premier hotel located at 333 John Q. Hammons Parkway in Springfield, MO. This esteemed property boasts 267 guest rooms and offers 46,059 square feet of versatile event space, directly connected to the adjacent EXPO Center, which provides an additional 112,000 square feet of space. Springfield University Plaza sits right in the heart of Springfield's bustling downtown area, making it an ideal location for hosting a variety of events ranging from grand conventions to more intimate local gatherings. The hotel is part of the Atrium Hospitality family, which is dedicated to fostering an environment of teamwork,... Show More
Job Requirements
- culinary leadership experience in a hotel setting
- strong team management and motivation skills
- knowledge of food cost control and inventory management
- technical culinary expertise
- flexible availability including weekends and early mornings
- proficiency in Microsoft Office and cloud software
- culinary degree or executive chef certification preferred
Job Qualifications
- 4+ years of culinary leadership in a hotel setting
- proven leadership and technical culinary skills
- strong cost control and analytical abilities
- executive chef certification or culinary degree preferred
- proficiency with Microsoft Office and cloud-based applications
- excellent communication and interpersonal skills
- ability to work flexible hours including weekends and early mornings
Job Duties
- Lead, train, and inspire a results-driven culinary team
- deliver memorable guest experiences by improving food quality, presentation, and service
- optimize labor costs and productivity through scheduling and cross-training
- oversee kitchen operations for a la carte and catering with consistent quality
- drive food cost control by enforcing portioning, inventory rotation, receiving standards, and waste reduction
- collaborate with F&B, sales, and events teams to create menus
- manage kitchen compliance with health and safety regulations
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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