Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $66,700.00 - $91,900.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Paid holidays
Job Description
Mainsail is a dynamic and vibrant company recognized for its commitment to delivering exceptional experiences in the hospitality industry. With a focus on excellence, creativity, and community engagement, Mainsail operates in the hotel sector, offering premium lodging and food and beverage services. The company prides itself on fostering a welcoming atmosphere for both its guests and team members, emphasizing values such as integrity, collaboration, and innovation. As an Equal Opportunity Employer, Mainsail is dedicated to creating an inclusive workforce free from discrimination based on race, color, religion, national origin, sex, gender identity, sexual orientation, disability, and other protected characteristics.
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Job Requirements
- Minimum 3 years experience in a hotel industry
- At least 1 year as Executive Chef
- Strong leadership skills
- Ability to work under time constraints
- Experience analyzing P&L statements
- Excellent communication skills
- Proven experience in food inventory and cost control
- Creativity in menu development
- Experience in hiring and training staff
- Knowledge of hotel restaurant operations
- Ability to sit or stand for extended periods
- Ability to bend and lift up to 50 pounds
- Ability to communicate clearly
- Ability to work long hours
- Ability to make sound judgments quickly
- Manage multiple tasks effectively
- Work independently and as part of a team
- Maintain confidentiality
- Handle stressful situations effectively
Job Qualifications
- Minimum 3 years' progressive management experience
- Minimum 1 year experience as an Executive Chef in a hotel
- proven leadership skills to train, motivate, and develop staff
- ability to work effectively under deadlines
- experience analyzing P&L statements
- excellent written and verbal communication skills
- food inventory and cost control expertise
- creative culinary skills for menu development
- experience in interviewing, hiring, and training managers and hourly staff
- knowledge of opening hotel restaurants and food and beverage outlets
Job Duties
- Manage daily operations of all food and beverage outlets
- comply with company policies including financial performance and labor cost control
- oversee implementation of kitchen operations including new recipes and menu design
- distribute supplies and equipment efficiently
- promote interdepartmental communications
- manage banquets and events in coordination with banquet team
- assist in inventory management and maintenance of hotel operating equipment
- conduct monthly food inventory for all food and beverage outlets
- maintain controllable checkbook controls for expenditures
- develop and monitor budgetary goals
- attend departmental meetings
- perform other necessary duties as required
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Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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