Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $95,000.00 - $100,000.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Disability insurance
Life insurance
Employee assistance program
Supplemental benefits
401K Matching
Employee Discount Program
Vacation Time
Sick Time
Job Description
Our establishment is a prestigious hospitality company renowned for its commitment to culinary excellence and guest satisfaction. We operate within the luxury hotel sector, delivering exceptional food and beverage experiences through multiple dining outlets, banquet and catering services, special event activations, and in-room dining. Known for fostering a culture of innovation, passion, and quality, we pursue an unwavering dedication to our Food & Beverage Principles, defined by the elements of People, Products, Perception, Process, Purpose, and Pride. These principles guide every step of our operations, ensuring that our culinary offerings are not only delicious and safe but also memorable and... Show More
Job Requirements
- Minimum of 8 years of culinary experience including at least 2 years in an Executive Sous Chef or Sous Chef role demonstrating progressive leadership and oversight of daily kitchen operations
- At least 2 years in a supervisory kitchen leadership position
- Minimum 1 year of lead line cook experience
- Deep understanding of stewarding or back-of-house support operations staffing and chemical safety
- Valid and current food safety certification e.g. ServSafe or local equivalent
- Equivalent combinations of relevant education and experience will be considered
- High school diploma or GED with at least 6 years of culinary or F&B leadership experience or 2-year degree in Culinary Arts Hospitality Management or a related field from an accredited institution plus 4 years of relevant professional experience
Job Qualifications
- Mastery of culinary fundamentals including mise en place classic and contemporary preparation techniques and the consistent execution of sophisticated high-volume production
- A strategic mindset capable of navigating ambiguity adapting systems to evolving demands and resolving complex challenges with calm resourceful precision
- Expertise in culinary financials including accurate forecasting food cost control yield analysis and menu engineering to enhance both profitability and value
- Acute mathematical fluency in calculating ratios percentages surface measurements and pricing structures to support precise portioning and cost integrity
- The ability to interpret and implement complex directives whether visual written or spoken ensuring operational clarity and seamless team alignment
- Sophisticated written communication skills for crafting polished documentation reports and culinary protocols reflective of an elite professional standard
- A confident articulate presence that commands respect and communicates expectations with clarity poise and cultural sensitivity
- Refined time management and sequencing abilities to orchestrate service flow prep timelines and event execution with absolute efficiency and grace
- Inspirational leadership to delegate purposefully cultivate team talent and foster a respectful empowered and performance-driven kitchen culture
- A steadfast commitment to excellence in food safety hygiene and brand standards not simply enforced but deeply ingrained in daily operations
- The agility to balance creative culinary expression with rigorous operational discipline maintaining both brand consistency and bespoke guest experiences
- A deep personal dedication to hospitality craftsmanship and the transformative power of exceptional food to create lasting impressions
Job Duties
- Lead all aspects of culinary staffing including hiring training performance evaluation and team development fostering a high-performing and engaged kitchen culture
- Strategically schedule culinary team members to ensure optimal staffing levels while maintaining compliance with labor standards and budget guidelines
- Oversee all cooking operations ensuring proper techniques consistent portioning and visually compelling plate presentation that reflects brand standards
- Drive culinary innovation through thoughtful meal planning and menu development aligning offerings with guest expectations seasonal trends and event needs
- Partner with the GM AGM Director of Food and Beverage and Sales to plan and execute exceptional banquets VIP functions custom events and special events
- Implement and maintain rigorous guidelines and control procedures for purchasing receiving and inventory management ensuring quality and cost-efficiency
- Requisition food equipment and supplies clearly specifying quality quantity and vendor expectations to support seamless kitchen operations
- Monitor and control departmental expenses including food cost supply usage uniform inventory and equipment maintenance while optimizing profit margins
- Participate in the annual budgeting process and support ongoing financial performance monitoring within culinary operations
- Promote and enforce all safety standards and sanitation protocols including brand-specific codes and regulatory compliance ensuring team awareness and adherence
- Communicate and champion the importance of safety conducting regular reviews of procedures and monitoring compliance in all kitchen areas
- Contribute to overall revenue and profitability through efficient operations thoughtful cost control and guest-driven culinary execution
- Other duties as assigned
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
You may be also interested in: