Job Overview
Employment Type
Full-time
Part-time
Compensation
Type:
Salary
Rate:
Range $62,800.00 - $86,500.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
HSA
Flexible spending account
basic life insurance
Disability plan
401k Retirement Plan
Paid Time Off
Holiday pay
career training
Tuition Reimbursement
Bereavement leave
Employee assistance program
Jury duty leave
Employee Discounts
Employee Referral Bonus
free meal
Job Description
Mainsail Hospitality is a distinguished hospitality company known for its dedication to exceptional guest experiences and innovative food and beverage offerings. Operating within the vibrant Trilith Guesthouse, Mainsail fosters a culture of enthusiasm, professionalism, and community engagement. The company emphasizes a dynamic and enjoyable work environment where team members are encouraged to take their work seriously while maintaining a lively and approachable attitude. Mainsail's steadfast commitment to its mission, values, and culture shines through in every aspect of its operations, from team collaboration to guest satisfaction and community involvement. As a part of Marriott Hotels’ network, Mainsail upholds the highest... Show More
Job Requirements
- Minimum three years experience as an Executive Chef
- banquet and catering experience required
- leadership skills to motivate and develop staff
- ability to work effectively under deadlines
- experience analyzing financial statements
- excellent written and verbal communication skills
- proven food inventory and cost control experience
- creativity to produce unique menus
- experience in interviewing, hiring, and training staff
- knowledge on opening hotel restaurants and food and beverage outlets
- minimum three years progressive management experience
Job Qualifications
- Minimum three years experience as an Executive Chef
- banquet and catering experience
- leadership skills
- ability to work under time constraints
- experience analyzing profit and loss statements
- excellent communication skills
- experience in food inventory and cost control
- creativity in menu development
- hiring and training staff
- insight into opening hotel restaurants and F&B outlets
- progressive management experience
- ability to work independently and provide direction
- capability to handle high-pressure situations
Job Duties
- Manage daily operations of all food and beverage outlets
- comply with company policies including financial performance and food and labor cost control
- ensure guest satisfaction and personal development of team members
- oversee procurement, community relations, and equipment standards
- maintain high sanitation and safety standards
- implement and roll out kitchen operations including new recipes and menu design
- train new employees
- efficiently distribute supplies and equipment
- promote interdepartmental communications and collaboration
- manage banquets and events with the banquet team
- assist in inventory management and maintenance of hotel operating equipment
- maintain accurate controllable checkbook controls
- develop and monitor budgetary goals
- attend BEO, culinary, and hotel department meetings
- perform other duties as required
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
OysterLink focuses on restaurant and hospitality jobs.
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