Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $69,200.00 - $95,300.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Life insurance
401k
Paid Time Off
discounted hotel stays
Job Description
HRI Hospitality is a distinguished company specializing in the ownership and management of hotels. With a rich history of restoring properties to their original splendor and embarking on new building ventures, the company strives to become the centerpiece of vibrant urban communities. By combining historic preservation with innovative new development, HRI Hospitality offers unique and memorable guest experiences across a diverse portfolio of hotel brands. The company is driven by a passion for warm welcomes, exceptional service, and creating an unforgettable stay for all guests. HRI Hospitality is an ideal destination for individuals seeking to grow their careers in a... Show More
Job Requirements
- High school diploma or equivalent
- 2 years experience as an executive chef
- Knowledge of back-of-house (BOH) systems
- Ability to stand for prolonged periods
- Ability to occasionally lift or move up to 50 pounds
- Must comply with all company policies and procedures
- Ability to work weekends and holidays as required
- Must pass pre-employment background screening
Job Qualifications
- Minimum of 2 years experience as an executive chef
- Excellent knowledge of back-of-house (BOH) systems
- Strong leadership and team management skills
- Skilled in menu development and food cost control
- Ability to maintain high sanitary and safety standards
- Experience with budgeting and labor cost management
- Proficient in vendor relations and inventory management
- Ability to adapt to changing guest needs and market trends
- Strong communication and interpersonal skills
Job Duties
- Hire, train, schedule, support, review, discipline and terminate employees
- Train and manage all kitchen employees
- Responsible for the development of the kitchen employees
- Post schedules for kitchen employees on a weekly basis
- Complete payroll reports for bi-monthly payroll
- Develop menus with a wide scope and variety
- Monitor presentation of all foods served to guests and ensure that appearance and quality are consistently maintained
- Plan and prepare various food items and meals for hotel restaurant catering functions, following proper food handling and safety guidelines
- Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards
- Assist in the planning, writing, and pricing of food menus
- Ordering and receiving of all Food & Beverage items
- Maintain and enforce sanitation laws and safety standards with anyone entering the kitchen area
- Maintain an adequate supply of all provision in the kitchen and establish programs that minimize waste
- Ensure foods are stored and served at proper temperatures
- Prepare annual departmental budget according to specifications set forth by the General Manager with the assistance of the Regional Controller
- Monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget
- Maintain food and labor costs
- Ensure that all kitchen equipment works and is maintained properly
- Regularly inspect all kitchen areas to ensure sanitary conditions
- Make changes that respond to the marketplace and to guests' needs, both present and anticipated
- Use market research to develop new products
- Ordering and dealing with vendors in a professional manner
- Conduct regular departmental operations meetings, including monthly safety meetings
- Ensure safe work practices of all kitchen employees, including compliance with company and departmental safety rules and regulations and the proper use and handling of all relevant equipment
- Attend all mandatory meetings as directed
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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