Job Overview
Compensation
Type:
Salary
Rate:
Range $129,996.00 - $150,000.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
performance bonuses
Job Description
The hotel is a prestigious establishment recognized for its commitment to exceptional hospitality and culinary excellence. Known for its dedication to maintaining high standards, the hotel offers a luxurious experience to its guests, combining comfort with superior service. As a prominent player in the hospitality industry, it prides itself on a rich heritage of quality food preparation and outstanding guest service. This establishment provides a work environment that fosters professional growth, teamwork, and innovation, making it an ideal place for culinary professionals seeking to advance their careers.
The role of the Culinary Department Manager is essential in upholding the hotel... Show More
The role of the Culinary Department Manager is essential in upholding the hotel... Show More
Job Requirements
- Minimum of 5 years experience in a culinary supervisory or managerial role
- high school diploma or equivalent required, bachelor’s degree preferred
- comprehensive knowledge of food preparation and safety regulations
- strong organizational and multitasking abilities
- ability to work under pressure and meet deadlines
- excellent problem-solving skills
- availability to work flexible hours including weekends and holidays
- effective leadership and staff development capabilities
Job Qualifications
- Bachelor’s degree in Culinary Arts, Hospitality Management, or related field preferred
- proven experience in a managerial role within a hospitality culinary environment
- strong knowledge of food safety and sanitation standards
- excellent leadership and team management skills
- proficiency in budget management and cost control
- ability to develop and innovate menus
- strong communication and interpersonal skills
- experience with payroll and labor management systems
Job Duties
- Directs, manages and supports the operations of the culinary department
- communicates daily and attends pertinent meetings with food and beverage outlets, food and beverage administration, or other departments
- ensures operational safety and cleanliness of kitchen work areas and equipment
- hires, trains, supervises, evaluates and schedules all kitchen staff
- monitors labor costs and efficiency/effectiveness of staff and contract services
- enforces established departmental and hotel policies and procedures and performs disciplinary actions as necessary
- plans, develops new menu items and conducts research for special ethnic food promotions and theme parties
- maintains records and updates payroll related information for union colleagues
- communicates with local produce distributors for proper delivery and seasonal products
- approves requisitions for kitchen supplies and food items
- monitors business forecast and ensures staffing requirements are met while maintaining payroll control and financial success
- forecasts labor costs, analyzes cost and revenue reports to maximize profits
- orders food and general supplies
- analyzes overall operations and coordinates equipment acquisition and maintenance
- researches, develops and recommends new approaches, policies and procedures for continual improvements in efficiency
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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