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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $66,600.00 - $91,700.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
flexible schedule
Job Description
North Point Hospitality is a distinguished multi-brand hotel development and management company established in 1978 and headquartered in Atlanta, GA. Renowned for its commitment to upscale, brand-defining hotel projects, North Point Hospitality has earned a stellar reputation within the hospitality industry. The company collaborates closely with prestigious partners such as Hilton and Marriott, ensuring that each property it manages delivers exceptional guest experiences and upholds the highest standards of quality and service. Over the years, North Point and its affiliate entities have successfully developed 38 hotels with a substantial investment exceeding $600 million. Presently, North Point owns and operates nine... Show More
Job Requirements
- High school diploma
- Certification or degree in food and beverage service or similar area
- Must speak, read, write and understand English
- Minimum four-six years of related experience
- 3 or more years of managerial experience
- Knowledge of food preparation and presentation
Job Qualifications
- High school diploma, certification or degree in food and beverage service or similar area
- Minimum four-six years of related experience
- 3 or more years of managerial experience
- Knowledge of food preparation and presentation
- Ability to communicate effectively
- Demonstrated leadership skills
- Experience with kitchen safety and cleanliness standards
Job Duties
- Leads food and beverage team by creating and upholding standards for presentation and preparation of food and beverage items
- Manages departmental budget
- Prepares daily check list and starts all required kitchen preparatory works
- Prepares food of consistent quality following the designed recipes
- Manages and labels all food containers as per safety standards
- Manages and prepares inventories for pars, prep, line and storage
- Conducts month-end inventory counts
- Plans and implements new menus, brand and company standards
- Keeps the kitchen area neat, clean and free of any potential safety hazards
- Adopts standard regulation protocol to perform cleanings for all area of the kitchen and ensure all staff in the department adhere to these guidelines
- Maintains all required logs
- Properly handles kitchen equipment such as grills, oven, fryers, etc.
- Maintains relationships and interacts with external vendors and suppliers
- Manages the work of line cooks
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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