Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $81,900.00 - $112,800.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Career advancement opportunities
Job Description
Crestline Hotels & Resorts is a prominent hospitality company renowned for its commitment to delivering exceptional guest experiences through its portfolio of distinguished hotels and resorts. With a strong reputation in the industry, Crestline prioritizes quality service, operational excellence, and a welcoming environment for both guests and employees. The organization fosters a culture of diversity and inclusion, ensuring equal opportunity and professional growth for all its staff members regardless of race, color, religion, sex, national origin, age, protected veteran status, sexual orientation, gender identity, or disability status.
The Executive Chef plays a critical leadership role within Crestline Hotels... Show More
The Executive Chef plays a critical leadership role within Crestline Hotels... Show More
Job Requirements
- Bachelor's degree preferred or 6 years work equivalent
- experience with hotel restaurant systems such as MICROS required
- certificates and licenses: Serve Safe, TIPS or Care Certified
- previous experience in hotel restaurants required
- management experience required
- excellent computer skills including familiarity with Microsoft Office
Job Qualifications
- Bachelor's degree preferred or 6 years work equivalent
- experience with hotel restaurant systems such as MICROS required
- certificates and licenses: Serve Safe, TIPS or Care Certified
- previous experience in hotel restaurants required
- management experience required
- excellent computer skills including familiarity with Microsoft Office
Job Duties
- Create and execute innovative culinary strategies that will drive the hotel to exceed guest satisfaction and revenues
- maintain a hands-on approach to all culinary operations
- work collaboratively with all members of the food and beverage team in menu planning, development, and execution
- ensure all kitchen and stewarding staff and management are properly trained to standards and able to carry out the operations of each department
- work closely with department managers to develop them both personally and professionally
- drive outlet revenues through strategic marketing, promotion and up selling efforts
- calculate accurate, theoretical, and weighted food costs
- coordinate with accounting for food costs
- estimate production needs on a daily and weekly basis
- communicate production needs to key kitchen associates daily
- schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
- work with culinary staff to ensure portion sizes, garnishing, presentation, and preparation of food exceed standards
- monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted
- monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities
- keep records required by government agencies regarding sanitation, and food subsidies when appropriate
- establish standards for personnel performance and customer service
- review work procedures and operational problems to determine ways to improve service, performance, or safety
- organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance
- record and analyze the number, type, and cost of items sold to determine which items may be unpopular or less profitable
- arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control
- train workers in food preparation, and in service, sanitation, and safety procedures
- coordinate with the Front Office for VIP lists, VIP fruit and cheese orders, forecast rooms sales, and any group information
- coordinate with Catering, Conference Services and Banquet Departments for catering procedures, Banquet Event Orders (BEO's), and weekly forecast meetings
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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