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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $66,300.00 - $91,300.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
performance bonuses
Meal Allowances
Job Description
Our hotel prides itself on delivering exceptional hospitality experiences, with a commitment to quality and guest satisfaction. As a full-service property, we offer a variety of food outlets and banquet facilities, catering to diverse guest preferences and high standards in both casual and fine dining. We value innovation, teamwork, and leadership within our Food and Beverage department to maintain our strong reputation in the industry and ensure every guest enjoys an outstanding culinary experience. Our professional environment supports career growth and continuous improvement, making this an excellent opportunity for seasoned culinary professionals who are passionate about food quality and operational... Show More
Job Requirements
- Minimum 3 years experience as Executive Chef, Exec Sous Chef, or CDC
- management experience
- graduate of an accredited culinary school program preferred
- proficiency in Microsoft applications
- experience at properties of similar size and quality
- strong communication skills
- excellent time management and organizational skills
- knowledge of federal, state, and local employment and civil rights laws
- excellent safety and sanitation skills
- creative problem solving abilities
Job Qualifications
- Graduate of an accredited culinary school program preferred
- minimum 3 years of experience as Executive Chef, Exec Sous Chef, or CDC preferably in a full-service property
- management experience required
- experience at properties of similar size and quality
- proficiency in Microsoft applications
- verifiable record of improving food department metrics and guest satisfaction
Job Duties
- Direct food ordering, preparation, production, and control for all food outlets and banquet facilities
- enhance the food product presented to guests
- make changes that respond to marketplace and guest needs
- recommend changes to the food product
- use market research to develop new products
- maintain quality and ensure consistency in food delivery and standards
- select, train, and develop kitchen personnel
- exercise hire and fire discretion within hotel policies
- oversee compliance with employment and civil rights laws
- control elements determining profit and loss
- manage major food operating expenses
- set margins and manage business against projections
- participate in hotel programs for continuous improvement
- represent the hotel professionally in community and industry events
- collaborate with all departments as a team player
- provide constructive feedback to departments
- act as a leader and role model to employees
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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