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
OysterLink is built for hospitality recruitment.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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