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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $60,000.00 - $64,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
meal discounts
Job Description
The hiring establishment is a reputable hotel located near the Charlotte airport, known for providing exceptional hospitality and dining experiences to its guests. This hotel caters to a diverse clientele, including business travelers, tourists, and event attendees, offering a sophisticated dining environment that complements its luxurious accommodations and event facilities. The restaurant within the hotel prides itself on high-quality cuisine and impeccable service, playing a crucial role in the hotel's overall guest experience. With a strong commitment to excellence and innovation in culinary arts, the hotel is seeking an experienced Executive Chef to lead its kitchen team and oversee all... Show More
Job Requirements
- Very good knowledge of food safety, sanitation, and food preparation techniques
- Able to work flexible hours and days including weekends and holidays
- Ability to lead and mentor a large culinary team
- Capability to work in fast-paced, high-pressure kitchen environments
- Physical ability to stand long hours, lift up to 30 pounds, bend, stretch, twist, and operate kitchen tools
- Fluency in English language
- Willingness to start work early mornings or late nights depending on banquet schedules
Job Qualifications
- 2-year or 3-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major is preferred
- Minimum of three years’ experience in a high-volume banquet kitchen
- At least two years’ experience as a kitchen manager
- Strong leadership and mentoring skills
- Knowledge of food safety, sanitation, and preparation techniques
- Understanding of current culinary trends
- Ability to manage inventory and control food cost
- Excellent communication and organizational skills
Job Duties
- Direct and oversee all culinary operations including production of all hotel meals, food quality and presentation, compliance with safety and sanitation standards, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
- Review banquet event orders on a daily basis and note any changes
- Supervise and coordinate all activities of cooks and kitchen staff engaged in food preparation
- Coordinate banquet production and plating with the Food & Beverage Director and Banquet Captains
- Establish day’s priorities and assign production and preparation tasks for kitchen staff
- Assist the Food & Beverage Director in menu development and execution
- Maintain inventory control procedures and ensure kitchen preparedness for the following day's work
- Manage all day-to-day operations of the kitchen
- Ensure recipe cards, production schedules, plating guides and photographs are current and posted
- Ensure all staff prepares menu items following recipes according to hotel standards
- Communicate kitchen needs with the Food & Beverage Director and place orders with vendors as necessary
- Review sales and food cost with the Food & Beverage Director to meet budgeted costs
- Assist with menu planning and food purchasing
- Assist in interviewing and hiring of kitchen staff
- Identify developmental needs of kitchen staff and provide coaching and mentoring to improve skills
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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