Job Overview
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $80,000.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Meal allowance
Job Description
Magnolia Li-Onsite is a renowned hospitality company known for delivering outstanding culinary experiences across a range of dining environments. With a commitment to excellence and innovation, Magnolia Li-Onsite specializes in managing food service operations that cater to diverse venues including main dining rooms, room service, banquets, catering, themed and special events, as well as employee meals. The company prides itself on combining creativity with strategic operational management to provide guests with exceptional quality, taste, and overall dining satisfaction. Magnolia Li-Onsite continuously evolves by integrating industry trends and collaborating with culinary experts to ensure cutting-edge menu development and impeccable service standards.Show More
Job Requirements
- Minimum high school diploma or equivalent
- Minimum 4 years of Executive Chef experience in restaurant and banquet/catering operations
- Excellent verbal and written communication skills
- Strong training and team building skills
- Ability to multitask and manage multiple events simultaneously
- Demonstrated experience with menu development and food cost management
- Proven track record of implementing successful culinary concepts
Job Qualifications
- Prior experience as an Executive Chef in both restaurant and banquet/catering operations
- Excellent verbal and written communication skills
- Strong training and team building abilities
- Ability to multitask and execute multiple events efficiently
- At least 4 years of Executive Chef experience
- Proven ability to create and implement successful new culinary concepts
Job Duties
- Provide visionary leadership and management of the culinary research and development process from product creation through implementation
- Devise innovative product offerings for main dining rooms, room service, banquets, catering, themed/special events, and employee meals
- Formulate and implement procedural guidelines, policies, and standards on overall food operations including menu design, product specifications, cleanliness and sanitation, and cost controls
- Monitor industry trends and collaborate with internal and external partners in culinary research and development efforts
- Manage the creation of menus, preparation instructions, and dish specifications including ingredients and portion sizes
- Collaborate with Purchasing in identifying and sourcing required products
- Develop standards, processes, and tools to deliver consistent culinary products across properties
- Guide and support culinary teams in adhering to company standards, processes, and systems
- Monitor feedback from guests, partners, and internal teams and take corrective action to ensure guest satisfaction
- Partner with Food & Beverage leadership to develop and administer quality assurance processes such as audits, secret shopper programs, culinary focus groups, consumer tastings, and customer/operator surveys
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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