Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $69,700.00 - $96,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
flexible schedule
Job Description
Crestline Hotels & Resorts is a reputable hospitality company known for delivering exceptional guest experiences through its portfolio of hotels and resorts. The company emphasizes quality, service excellence, and innovative hospitality solutions that cater to a diverse range of travelers. With a strong commitment to supporting employee growth and fostering an inclusive work environment, Crestline Hotels & Resorts stands as a premier employer within the hospitality industry.
The Executive Chef role at Crestline Hotels & Resorts is a pivotal leadership position within the culinary department responsible for overseeing all kitchen and stewarding operations. The Executive Chef is entrusted with ma... Show More
The Executive Chef role at Crestline Hotels & Resorts is a pivotal leadership position within the culinary department responsible for overseeing all kitchen and stewarding operations. The Executive Chef is entrusted with ma... Show More
Job Requirements
- Bachelor's degree or 6 years work equivalent
- Previous experience in hotel restaurants required
- Management experience required
- Experience with hotel restaurant systems such as MICROS
- Serve Safe, TIPS or Care Certified
- Excellent computer skills including Microsoft Office
- Ability to lead and motivate a culinary team
Job Qualifications
- Bachelor's degree (four year college or university) preferred 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 familiarity with Microsoft Office
- Strong leadership and team development abilities
- Knowledge of food safety and sanitation regulations
- Ability to create and execute culinary strategies
- Proficient in budgeting and cost control
- Effective communication and organizational skills
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
- Calculate accurate, theoretical, and weighted food costs
- Coordinate with accounting for food costs
- Estimate production needs on a daily and weekly basis and communicate production needs to key kitchen associates
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
- 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
- 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, service, sanitation, and safety procedures
- Coordinate with the Front Office for VIP lists, VIP fruit and cheese orders, forecast rooms sales, and any group information
- Coordinate with Catering, Conference Services, and Banquet Departments for catering procedures, Banquet Event Orders (BEO's), and weekly forecast meetings
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Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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