Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,000.00 - $96,500.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
flexible schedule
Job Description
Our establishment is a distinguished hospitality group known for delivering exceptional dining experiences across multiple venues. We pride ourselves on our commitment to culinary excellence, innovation, and outstanding guest service. Operating several restaurants and banquet halls, we emphasize quality, creativity, and a welcoming atmosphere that appeals to diverse clientele. Our team culture is built around collaboration, professional growth, and a passion for food. The hospitality industry is fast-paced and requires a high degree of dedication, and our organization values leaders who are both visionary and hands-on, enabling the team to consistently achieve excellence in every culinary creation and service experience.<... Show More
Job Requirements
- Must be 21 years of age
- Knowledge of budget preparation and analysis required
- Must have good computer skills, including a working knowledge of common business software, such as Microsoft Office and Excel
- Comply with all health codes and regulations
- Flexibility to work varied shifts, including weekends and holidays, with variable overtime
- Must be able to tolerate areas containing secondary smoke, high noise levels, bright lights and dust
Job Qualifications
- Bachelor's degree in Culinary Arts, Food Management, Nutrition, or a related field or equivalent experience
- Minimum of 5 years of progressive leadership experience in high-volume food production and multi-unit management, preferably within the gaming or hospitality industry
- Proven ability to lead and inspire a diverse team while maintaining high standards of quality and efficiency
- Strong financial acumen with experience managing budgets, costs, and inventory
- Passion for creating exceptional culinary experiences and driving innovation in the kitchen
Job Duties
- Lead and supervise all cooking and kitchen operations across multiple venues
- Develop innovative menus in collaboration with Room Chefs and design specialized menus for banquets, parties, and special events
- Establish and maintain the highest standards of food quality, presentation, and sanitation
- Manage food costs, budgets, and inventory with an eye for efficiency and sustainability
- Recruit, train, and mentor culinary staff, fostering professional growth and a positive work environment
- Plan schedules and direct supervisory staff in employee relations
- Conduct safety training and ensure compliance with all sanitation regulations
- Collaborate with the F&B Operations Manager on plate presentation and special function menus
- Represent the kitchen in Executive Committee meetings and report on operational performance
- Perform other duties as assigned, contributing to overall operational success
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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