Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,100.00 - $93,800.00
Work Schedule
Flexible
Benefits
competitive salary
performance bonuses
health benefits
retirement savings
Paid Time Off
Professional Development
Employee Discounts
wellness programs
Flexible work environment
Job Description
Performance Hospitality Management (PHM) is a renowned leader in the hospitality industry, specializing in the management of hotels, resorts, and food and beverage outlets that deliver exceptional guest experiences. PHM is committed to excellence in both service and operations, partnering with premier properties to elevate their culinary and hospitality offerings. As a company, PHM values diversity, equity, and inclusion and strives to create an inclusive environment for all employees. They provide equal employment opportunities regardless of race, color, religion, gender, gender identity, sexual orientation, national origin, disability, or age. PHM’s portfolio includes multi-outlet food and beverage operations within high-volume hotel... Show More
Job Requirements
- 3-5+ years progressive culinary experience with 3-5+ years in a multi-outlet or banquet-heavy leadership role (hotel/resort or high-volume restaurant group)
- Demonstrated strength in menu development, food cost control, production planning, and team development
- Expert knowledge of ServSafe/HACCP and sanitation
- Strong plating and expo leadership
- Proficient with inventory/purchasing systems and Microsoft 365/Google Workspace
- Basic Excel/Sheets (yields, costings)
- Culinary degree/certification preferred or equivalent experience
- Required: ServSafe Food Protection Manager (or within 30 days)
- Pastry or butchery proficiency a plus
- Stand/walk for entire shifts
- frequent bending, reaching, and repetitive motions
- Lift/carry up to 40-50 lbs
- Work in hot, cold, and humid environments
- Safe knife/equipment handling with required PPE
Job Qualifications
- 3-5+ years progressive culinary experience with 3-5+ years in a multi-outlet or banquet-heavy leadership role (hotel/resort or high-volume restaurant group)
- Demonstrated strength in menu development, food cost control, production planning, and team development
- Expert knowledge of ServSafe/HACCP and sanitation
- Strong plating and expo leadership skills
- Proficient with inventory and purchasing systems and Microsoft 365/Google Workspace
- Basic Excel/Sheets skills for yields and costings
- Culinary degree or certification preferred or equivalent experience
- ServSafe Food Protection Manager certification (or ability to obtain within 30 days)
- Pastry or butchery skills considered a plus
Job Duties
- Create and update seasonal menus, tastings, banquet packages, and specials aligned with brand standards and target food cost
- Standardize recipes, plating guides, allergens notes, and spec sheets
- Drive menu contribution margin and mix
- Oversee daily prep and service across all outlets and banquets
- Run pass/expo during peak periods to maintain timing and presentation
- Set line organization, mise en place, and cleanliness standards
- Ensure accurate BEO execution and charge capture
- Own ServSafe/HACCP programs including TCS controls, cooling/reheating logs, allergen and cross-contact protocols, labeling/rotation (FIFO)
- Lead health/brand audits
- Enforce OSHA/SDS, knife/equipment safety, and sanitation checklists
- Recruit, train, schedule, and develop Sous Chefs, Leads, Cooks, and Stewards
- Conduct huddles, skills clinics, and performance reviews
- Build an inclusive, coaching culture that recognizes top performance and addresses gaps
- Deliver food and labor cost targets
- Manage inventory, purchasing, yield, and waste
- Approve invoices and assist with monthly counts
- Partner with F&B leadership on budgets, forecasts, and pricing
- Track KPIs and implement corrective actions
- Source quality product at value
- Negotiate with purveyors
- Ensure spec adherence and sustainable purchasing
- Monitor quality on receiving
- Resolve credits promptly
- Collaborate with Sales/Events on tastings, custom menus, action stations, and premium upsells
- Support marketing content and activations/pop-ups
- Maintain kitchen assets
- Coordinate PM and repairs with Engineering
- Ensure proper use/cleaning of equipment and smallwares
- Maintain SOPs, training materials, production sheets, and staffing models
- Leverage POS/inventory tools and basic BI reports
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
OysterLink helps hospitality teams hire in one place.
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