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Job Overview
Employment Type
Full-time
Part-time
Compensation
Salary
Range $69,500.00 - $95,700.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Pet insurance
Short and Long-Term Disability
Paid Time Off
Holidays
Tuition Assistance
competitive compensation
401K Savings Plan
associate referral program
training classes
Workshops
Conferences
fundraising matching funds program
team volunteer opportunities
24/7 chaplain services
Hotel rate discounts
Job Description
McKibbon Hospitality is a renowned hospitality company specializing in hotel management, celebrated for its commitment to creating exceptional guest experiences through dedicated leadership and high-quality service. As an established leader in the industry, McKibbon Hospitality continuously strives to elevate the standards of hospitality, blending innovation with a strong sense of community and integrity. The company operates various properties, emphasizing a guest-first approach while fostering an engaging and collaborative work environment for its team members. McKibbon Hospitality believes in investing in its employees by providing comprehensive training, supportive leadership, and fostering a culture that cares for both guests and associates alike.... Show More
Job Requirements
- 3 years minimum experience as an Executive Chef or Executive Sous Chef at a hotel or restaurant establishment with multiple meal periods
- experience with multi outlet operations highly desired
- banquet experience highly desired
- ability to implement and maintain established menus and brand service standards
- ability to perform initial and ongoing training of associates
- conscientious spirit and drive to excel in every aspect of duties
- ability and drive to personify company culture in every interaction with guests and associates
- ability to communicate in a friendly manner while delivering quality of service that guests deserve and expect
- ability to create a fun and supportive working environment
- knowledge of local events and tailoring Food and Beverage operations to enhance guests' experience in the local community
- creativity to enhance sales in lounge and food outlets
- utilization of interpersonal and communication skills to lead, influence, and encourage others
- advocates sound financial and business decision making
- demonstrates honesty and integrity
- leads by example
- ability to work varied schedule including weekends, holidays and special events
- embrace the McKibbon Guiding Principles: Think Bigger, Love Your Community, Do the Right Thing, Support Each Other, Make a Lasting Impression
- must be able to push/pull/lift up to 50lbs
- must be able to endure long periods of standing, sitting and walking
Job Qualifications
- Minimum 3 years experience as an Executive Chef or Executive Sous Chef at a hotel or restaurant establishment with multiple meal periods
- experience in multi outlet operations highly desired
- banquet experience highly desired
- able to implement and maintain established menus and brand service standards
- skill in performing initial and ongoing training of associates
- ability to communicate in a friendly manner delivering quality service
- ability to create a fun and supportive working environment
- creativity to enhance sales in lounge and food outlets
- ability to utilize interpersonal and communication skills to lead, influence, and encourage others
- advocates sound financial/business decision making
- demonstrates honesty/integrity
- leads by example
- ability to work a varied schedule including weekends, holidays, and special events
- commitment to embracing the McKibbon Guiding Principles
Job Duties
- Provides and sets positive examples of excellent service that are above and beyond for customer satisfaction and retention
- manages day-to-day operations, ensuring the quality and standards meet the expectations of the guests and company
- handles guest problems and/or complaints
- interacts with guests to obtain feedback on product quality and service levels
- manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
- estimates daily production needs on a weekly basis and communicates production needs to kitchen daily
- prepares and cooks varieties of food, either on a regular basis, for special guests and/or functions
- develops, designs, and creates new applications, ideas, relationships, systems, and products, including artistic contributions
- assists in determining how food should be presented and creates decorative food displays
- maintains purchasing, receiving and food storage standards
- ensures compliance with state and local food handling, sanitation standards, and applicable laws
- recognizes superior quality products, presentations and flavor
- oversee hotel banquet operations to ensure proper product is ordered, accurate prep list, and maintain communication with the sales team to ensure BEO is accurate
- move throughout the facility and monitor the action of food prep and serving areas to ensure that associates are meeting F&B quality, brand, and service standards
- leads shifts and oversees that proper techniques and recipes are being followed
- encourages and builds mutual trust, respect, and cooperation among team members
- ensures kitchen employees, sous chef(s), and any lead positions understand expectations and parameters
- recognizes successful performance and produces desired results
- conducts regular meetings with both front and back of house management to ensure the teams are in constant communication regarding marketing, upcoming events, menu changes and areas of opportunity
- oversee the hiring and training of each new back of the house employee to ensure they get through the training program successfully
- achieves and exceeds goals (IE: performance goals, budget goals, team goals, etc.)
- controls the elements that determine profit and loss in the Food and Beverage operation including but not limited to: creating prep lists with par levels, monitoring food waste, inventories, budgeting, and overseeing proper production and service execution
- works with the General Manager and Food & Beverage Director on administrative duties, including tracking expenses, P&L, and invoice coding and inputting
- develops specific goals and plans to prioritize, organize, and accomplish the work
- utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance while monitoring workflow to ensure proper time standards are withheld without comprising quality
- maintains recipes & procedures ensuring the staff are trained and informed accordingly
- holds regular team meetings to applaud your team on their successes in addition to identifying areas of opportunity & room for improvement to maintain operational excellence
- collaborate with the hotels' sales team to ensure that all events and menus are created and executed as required by the client
- collaborate with the Corporate Food and Beverage team in menu planning, training, areas or opportunity, etc.
- identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
- improves service by communicating and assisting team to understand guest needs, providing guidance, feedback, and individual coaching when needed
- participates in the employee performance appraisal process following McKibbon Hospitality standards
- embrace the McKibbon Guiding Principles: Think Bigger, Love Your Community, Do the Right Thing, Support Each Other, Make a Lasting Impression
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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