Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $140,000.00 - $160,000.00
Work Schedule
Flexible
Benefits
401(k)
401(k) matching
Dental Insurance
Health Insurance
Paid Time Off
Referral program
Relocation assistance
Retirement Plan
Tuition Reimbursement
Vision Insurance
Job Description
Main Street Hospitality is a distinguished hospitality company renowned for delivering exceptional culinary and guest experiences through its commitment to quality, innovation, and community values. As a leader in the hospitality industry, Main Street Hospitality focuses on creating environments where guests feel welcomed and valued, and employees are empowered to grow and thrive. The company embraces change, invests in community, acts with integrity, and takes responsibility for its actions, making it a rewarding place for culinary professionals to build meaningful careers. With several properties under its brand, Main Street Hospitality emphasizes excellence in every aspect of service, culinary execution, and... Show More
Job Requirements
- Degree in Culinary Arts or equivalent professional training required
- 7-10 years of progressive culinary leadership experience in high-end or high-volume hospitality environments
- proven experience in menu development, cost control, kitchen management, and staff development
- multi-outlet and resort or boutique hotel experience strongly preferred
- demonstrated success in leading and developing high-performing teams with a culture of accountability and excellence
- strong command of hospitality systems including POS, labor management, inventory, and budgeting platforms
- ability to stand and walk for up to 10 hours per shift
- ability to lift, carry, and move items weighing up to 50 lbs
- comfortable working in indoor and outdoor dining and event environments
- ability to bend, reach, stoop, and perform repetitive tasks
- ability to work nights, weekends, holidays, and special events as business levels demand
- eligibility to work in the United States
Job Qualifications
- Degree in Culinary Arts or equivalent professional training
- 7-10 years of progressive culinary leadership experience in high-end or high-volume hospitality environments
- proven experience in menu development, cost control, kitchen management, and staff development
- multi-outlet and resort or boutique hotel experience strongly preferred
- demonstrated success in leading and developing high-performing teams with a culture of accountability and excellence
- strong command of hospitality systems including POS, labor management, inventory, and budgeting platforms
Job Duties
- Direct all back-of-house culinary operations across banquets and restaurant outlets, overseeing sous chefs, cooks, and stewarding teams
- build and sustain a cohesive, high-performing kitchen culture grounded in excellence, accountability, and continuous improvement
- recruit, onboard, train, and mentor culinary talent at all levels, establishing clear pathways for development and succession
- maintain a visible, hands-on leadership presence, working the line during peak service periods and key moments
- conduct regular performance evaluations and deliver timely, constructive feedback to support growth and uphold standards
- ensure flawless execution of menus, recipes, plating, and service timing across all outlets and meal periods
- partner with the director of food & beverage and property leadership on menu development, special events, activations, and brand initiatives
- lead daily line checks, tastings, and quality audits to maintain consistent culinary excellence
- oversee day-to-day kitchen operations including production scheduling, station assignments, ordering, inventory, and vendor management
- implement and maintain systems for food preparation, storage, sanitation, and safety that meet or exceed regulatory standards
- ensure kitchen spaces and equipment are well-organized, clean, and properly maintained
- develop, document, and enforce standard operating procedures (SOPs) for all culinary processes and food-handling practices
- develop and manage kitchen budgets, ensuring alignment with food cost, labor cost, and financial performance targets
- review weekly and period-end financial reports, adjusting operational strategies to meet or exceed budget goals
- manage procurement and inventory to maximize cost efficiency while maintaining high-quality standards
- monitor and minimize waste, ensuring optimal product utilization and yield
- analyze guest feedback, operational metrics, and industry trends to drive culinary innovation and program enhancements
- collaborate with F&B and property leadership on long-term culinary strategy and capital planning
- lead sustainability initiatives such as responsible sourcing, waste reduction efforts, and community partnerships
- maintain a visible presence in the dining rooms to engage with guests, gather feedback, and strengthen the overall dining experience
- participate in culinary events, demonstrations, and community outreach to elevate the property's culinary reputation
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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