Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $80,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
performance bonuses
Flexible Schedule
Job Description
The hiring establishment is a distinguished culinary and hospitality entity known for its commitment to exceptional food service operations and innovative culinary excellence. This company operates across various venues including main dining rooms, room service, banquets, catering, and special events, all dedicated to providing a superior dining experience. With a focus on creative development and quality assurance, the establishment continually strives to enhance its culinary offerings through meticulous menu engineering, recipe development, and operational cost management. Employing a holistic approach to culinary leadership, the company integrates industry trends and customer feedback to maintain high standards of food quality, cleanliness, and... Show More
Job Requirements
- minimum of 4 years of executive chef experience in restaurant and banquet/catering operations
- strong communication skills
- ability to train and build teams effectively
- ability to multitask and manage multiple events simultaneously
- experience in menu creation, product development, and cost control
- knowledge of food sanitation and cleanliness standards
- ability to lead quality assurance initiatives
Job Qualifications
- prior experience as an executive chef in both the restaurant and the banquet/catering operations
- excellent verbal and written communication skills
- possess strength in training and team building programs
- ability to multi-task and execute multiple events
- must have a minimum of 4 years of executive chef background, knowledge, and ability to implement such standards
- must have experience in the process of creating and implementing successful new concepts
Job Duties
- provides visionary leadership and management of the culinary research and development process from product creation through implementation
- devises innovative product offerings for a variety of venues including main dining rooms, room service, banquets, catering, themed/special events, and employee meals
- formulates and implements procedural guidelines, policies, and standards on the overall food operations including menu design, product specifications, cleanliness and sanitation, and food, labor, and operating expenses cost controls
- monitors industry trends and collaborates with internal and external partners in culinary research and development efforts
- manages the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes
- collaborates with purchasing in identifying and sourcing required products
- develops standards, processes, and tools to assist in delivering consistent culinary products at both properties
- guides and supports the culinary team in the implementation and adherence of company standards, processes, and systems
- monitors guests, partners, and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction
- in partnership with the Director of Food & Beverage and Food & Beverage Manager develops and administers formal quality assurance processes including 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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