Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $84,200.00 - $116,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Career development opportunities
Employee Discounts
Paid holidays
Job Description
Crestline Hotels & Resorts stands as a distinguished leader in the hospitality industry, renowned for providing exceptional lodging and dining experiences across its portfolio of premier hotel properties. With a commitment to excellence and guest satisfaction, Crestline Hotels & Resorts focuses on creating memorable moments through superior service, elegant accommodations, and top-tier culinary offerings. Their dedication to quality and innovation has established them as a trusted and reputable hospitality company that values diversity, inclusion, and equal employment opportunities.
The Executive Chef role at Crestline Hotels & Resorts is pivotal in driving the success and excellence of the culinary department. Th... Show More
The Executive Chef role at Crestline Hotels & Resorts is pivotal in driving the success and excellence of the culinary department. Th... Show More
Job Requirements
- Bachelor's degree or equivalent work experience
- Experience with hotel restaurant systems such as MICROS
- Serve Safe certification
- TIPS or Care Certified
- Previous experience in hotel restaurants
- Management experience
- Excellent computer skills including Microsoft Office
Job Qualifications
- Bachelor's degree preferred or six years equivalent work experience
- Experience with hotel restaurant systems such as MICROS
- Serve Safe certification
- TIPS or Care Certified
- Previous management experience in hotel restaurants
- Excellent computer skills including Microsoft Office
Job Duties
- Create and execute innovative culinary strategies that will drive the hotel to exceed guest satisfaction and revenues
- Maintain a hands-on approach to all culinary operations
- Work collaboratively with all members of the food and beverage team in menu planning, development, and execution
- Ensure all kitchen and stewarding staff and management are properly trained to standards and able to carry out the operations of each department
- Work closely with department managers to develop them both personally and professionally
- Drive outlet revenues through strategic marketing, promotion and up selling efforts
- Calculates accurate, theoretical, and weighted food costs
- Coordinates with accounting for food costs
- Estimates production needs on a daily and weekly basis
- Communicates production needs to key kitchen associates daily
- May schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
- Work with culinary staff to ensure portion sizes, garnishing, presentation, and preparation of food exceed standards
- Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted
- Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities
- Keep records required by government agencies regarding sanitation, and food subsidies when appropriate
- Establish standards for personnel performance and customer service
- Review work procedures and operational problems to determine ways to improve service, performance, or safety
- Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance
- Record and analyze the number, type, and cost of items sold to determine which items may be unpopular or less profitable
- Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control
- Train workers in food preparation, and in service, sanitation, and safety procedures
- Coordinates with the Front Office for VIP lists, VIP fruit and cheese orders, forecast rooms sales, and any group information
- Coordinates with Catering, Conference Services and Banquet Departments for catering procedures, Banquet Event Orders (BEO's), and weekly forecast meetings
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
OysterLink is built for hospitality recruitment.
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