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Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional Development
Employee Discounts
Paid holidays
Job Description
Proper Hospitality is a distinguished hospitality company renowned for creating exceptional experiences that resonate deeply with guests and employees alike. With a firm commitment to excellence, imagination, authenticity, and care, Proper Hospitality operates with a holistic approach to its services and workplace culture, ensuring that guests receive outstanding hospitality while offering employees a supportive and enriching environment. The company has cultivated an award-winning workplace culture focused on supporting employee well-being, professional development, and inclusion. This commitment is manifested in its aspiration to be one of the "Best Places to Work" in the hospitality sector, fostering a community where creativity and... Show More
Job Requirements
- Culinary degree or equivalent experience in high-volume kitchen operations
- Minimum 5-7 years of experience in a leadership role with at least 2-3 years as an Executive Chef or in a similar capacity
- Proven success in managing kitchen operations food quality control and profitability in a high-volume hospitality setting
- Extensive knowledge of food safety regulations kitchen management menu development and cost control practices
- Excellent leadership and management skills with a proven ability to inspire mentor and develop a diverse team
- Strong expertise in culinary techniques food preparation and kitchen operations
- Deep understanding of food cost management inventory control and budget forecasting
- Ability to design innovative menus that blend creativity with operational efficiency
- Strong problem-solving decision-making and organizational skills with the ability to manage multiple priorities under pressure
- Excellent communication and interpersonal skills to effectively interact with both kitchen staff and other hotel departments
- Ability to work in a fast-paced high-pressure environment while maintaining high standards of quality
- Ability to stand for extended periods lift and carry heavy materials and operate kitchen equipment
- Flexibility to work irregular hours including nights weekends and holidays based on business needs
- Ability to work in varying temperatures including hot kitchen environments and cold storage areas
Job Qualifications
- Culinary degree or equivalent experience in high-volume kitchen operations
- Minimum 5-7 years of experience in a leadership role with at least 2-3 years as an Executive Chef or in a similar capacity
- Proven success in managing kitchen operations food quality control and profitability in a high-volume hospitality setting
- Extensive knowledge of food safety regulations kitchen management menu development and cost control practices
- Excellent leadership and management skills with a proven ability to inspire mentor and develop a diverse team
- Strong expertise in culinary techniques food preparation and kitchen operations
- Deep understanding of food cost management inventory control and budget forecasting
- Ability to design innovative menus that blend creativity with operational efficiency
- Strong problem-solving decision-making and organizational skills with the ability to manage multiple priorities under pressure
- Excellent communication and interpersonal skills to effectively interact with both kitchen staff and other hotel departments
Job Duties
- Lead all culinary operations with a focus on maintaining the highest quality standards and consistency across all food offerings
- Develop and enforce operational procedures to ensure efficient kitchen functioning from food preparation to final plating and service
- Oversee kitchen production during peak hours to ensure timely service while maintaining quality
- Innovate and drive culinary initiatives that keep the property at the forefront of the market while maintaining cost-effective operations
- Foster a culture of teamwork and high performance ensuring smooth day-to-day operations and a positive working environment for kitchen staff
- Design and create dynamic seasonal menus that reflect current culinary trends local flavors and the hotel’s brand identity while ensuring appeal to diverse guest preferences
- Collaborate with the Food & Beverage Director and other key stakeholders to develop new food concepts that align with overall hotel objectives and guest experience strategies
- Analyze guest feedback market trends and food costs to drive menu adjustments that improve profitability without compromising quality
- Ensure menu items are designed to maximize kitchen efficiency and minimize food waste while continuing to deliver excellent dining experiences
- Recruit train and retain a high-performing culinary team that is aligned with the hotel's standards of service and quality
- Provide ongoing mentorship and professional development opportunities for all kitchen staff ensuring they are equipped with the skills needed to succeed
- Conduct regular performance evaluations offering constructive feedback and managing development plans to advance team members’ careers
- Manage team morale by creating an environment that fosters creativity respect and professionalism while aligning with hotel values and operational goals
- Handle staffing requirements ensuring the kitchen is fully staffed for high-demand periods and that the team works cohesively
- Maintain the highest standards of food safety and cleanliness in compliance with all local health codes and regulations ensuring a safe and hygienic kitchen environment
- Conduct regular inspections of kitchen operations equipment and storage areas to ensure that health and safety protocols are strictly followed
- Ensure that all food handling preparation and storage practices meet or exceed safety guidelines and standards
- Implement regular training for all kitchen staff on safety procedures and food safety best practices
- Monitor food quality on an ongoing basis to ensure consistency in taste presentation and portion control
- Work closely with the Food & Beverage Director to develop and manage the kitchen’s operating budget ensuring alignment with the hotel’s financial goals
- Control food costs by managing inventory negotiating with suppliers and optimizing ingredient usage to minimize waste and maximize profitability
- Analyze food and labor cost reports regularly making strategic adjustments as necessary to maintain or exceed financial objectives
- Implement cost-effective purchasing and inventory control systems to ensure adequate supplies without overstocking reducing waste and spoilage
- Control portion sizes monitor ingredient usage and adjust the menu as needed to maintain financial performance without sacrificing quality
- Ensure that the culinary offerings align with guest expectations and the hotel's brand striving for a memorable exceptional dining experience for every guest
- Collaborate with front-of-house and events teams to tailor menus and presentations for special events large groups and VIP guests ensuring a seamless integration of the kitchen and guest-facing services
- Address guest feedback or concerns promptly and professionally taking necessary action to ensure guest satisfaction with food quality and service
- Monitor online reviews and social media to stay informed about guest opinions and satisfaction levels using insights to improve culinary offerings and service
- Partner with the Food & Beverage Director Events Manager and other key hotel departments to develop and execute promotional events seasonal offerings and special packages
- Maintain effective communication with the front-of-house staff to ensure smooth transitions between kitchen and dining room operations fostering teamwork and seamless service
- Work collaboratively with sales and marketing teams to create culinary promotions and advertising campaigns that elevate the hotel’s brand and offerings
- Coordinate with other departments to ensure kitchen needs are met and that the culinary team is supported during events banquets and high-traffic periods
- Stay abreast of industry trends market conditions and competitor offerings adapting culinary strategies to maintain competitive advantage and innovation
- Provide regular reports to senior management on food cost performance inventory labor and operational metrics
- Continuously evaluate the effectiveness of menu offerings kitchen operations and overall guest satisfaction to identify areas for improvement and growth
- Conduct regular kitchen performance reviews setting goals and identifying opportunities for improvement in both operational processes and culinary creativity
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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