Job Overview
Employment Type
Full-time
Part-time
Compensation
Type:
Salary
Rate:
Range $62,800.00 - $86,500.00
Work Schedule
Flexible
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Health savings account
Flexible spending account
basic life insurance
Disability plan
401k Retirement Plan
Paid Time Off
Holiday pay
career training
development opportunities
Tuition Reimbursement
Bereavement leave
Employee assistance program
jury duty
Employee Discounts
Employee Referral Bonus
Free meals for full-service hotel employees
Job Description
Mainsail is a distinguished hospitality company that manages premier lodging and food services designed to deliver unique and memorable experiences for guests. Known for its strong commitment to quality, culture, and guest satisfaction, Mainsail operates across multiple locations, including Trilith Guesthouse, embedding deep community values into every facet of its operations. As a recognized employer in the hotel and resort industry, Mainsail fosters an environment where teamwork, integrity, and creativity thrive among its workforce. The company is currently inviting applications for the role of Executive Chef at Trilith Guesthouse, a unique Food and Beverage destination providing both guests and community... Show More
Job Requirements
- Minimum 3 years experience as an executive chef with banquet and catering experience
- leadership skills to motivate and develop staff
- ability to work effectively under time constraints and deadlines
- previous experience analyzing profit and loss statements
- excellent communication skills both written and verbal
- proven experience in food inventory and food cost control
- strong creativity to produce unique and impactful menus
- experience in interviewing, hiring and training salaried managers and hourly staff
- knowledge on opening hotel restaurant and food and beverage outlets
- minimum 3 years progressive management experience
Job Qualifications
- Minimum 3 years experience as an executive chef with banquet and catering experience
- leadership skills to motivate and develop staff
- ability to work under time constraints and deadlines
- experience analyzing profit and loss statements
- excellent written and verbal communication skills
- proven experience in food inventory and food cost control
- strong creativity in menu development
- experience in interviewing, hiring, and training staff
- insight on opening hotel restaurants and food and beverage outlets
- minimum 3 years progressive management experience
Job Duties
- Manage daily operations of all food and beverage outlets
- comply with company policies including financial performance, food and labor cost control, guest satisfaction, procurement, and safety standards
- oversee kitchen operations including new recipes, menu writing, meal presentation, and employee training
- efficiently distribute supplies and equipment to food and beverage outlets
- promote interdepartmental communication and collaboration
- manage banquets and events with the banquet team
- assist in inventory management and hotel assets maintenance
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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