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Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $85,000.00
Work Schedule
Weekend Shifts
Night Shifts
Benefits
401(k) matching
Parental leave
employee discount
Job Description
Heritage Hotels & Resorts is New Mexico's premier locally owned hospitality group, renowned for its deep respect for culture, place, and people. The company operates luxury hotels and award-winning restaurants that are firmly rooted in authentic storytelling, exceptional service, and community pride. Heritage Hotels & Resorts prioritizes thoughtful care for its guests, team members, and the neighborhoods in which it operates, fostering an environment where everyone is valued and growth is encouraged. The group emphasizes delivering memorable experiences through attention to detail and devotion to quality in every aspect of its hospitality services. As a leader in the area's hospitality... Show More
Job Requirements
- Strong leadership presence with the ability to inspire and develop high-performing culinary teams
- Expertise in both restaurant and large-scale banquet operations
- Advanced culinary techniques and strong knowledge of global cuisines and trends
- Exceptional organizational and time management skills in a fast-paced environment
- Financial acumen with experience managing budgets, cost controls, and profitability
- Strong communication and collaboration skills across departments
- High attention to detail and commitment to quality and consistency
- 5+ years of progressive culinary leadership experience, preferably within a luxury hotel or resort environment
- Proven experience overseeing both restaurant and banquet culinary operations
- Culinary degree or equivalent professional training preferred
- ServSafe certification or equivalent required
- Able to carry, pull, push weight up to 40+ pounds with or without assistance
- Availability to work nights, weekends and holidays as needed
Job Qualifications
- Culinary degree or equivalent professional training preferred
- ServSafe certification or equivalent required
- 5+ years of progressive culinary leadership experience, preferably within a luxury hotel or resort environment
- Proven experience overseeing both restaurant and banquet culinary operations
- Expertise in both restaurant and large-scale banquet operations
- Advanced culinary techniques and strong knowledge of global cuisines and trends
- Financial acumen with experience managing budgets, cost controls, and profitability
- Strong communication and collaboration skills across departments
- High attention to detail and commitment to quality and consistency
Job Duties
- Lead and manage all culinary leaders
- Direct all culinary operations across restaurants, banquets, catering, and in-room dining to ensure consistency and excellence
- Design and execute seasonal menus that reflect innovation, market trends, and the hotel’s luxury positioning
- Oversee banquet culinary production, ensuring seamless execution for events of varying size and complexity
- Partner with Sales and Events teams to create customized menus and experiences for group and banquet business
- Ensure all food is prepared, presented, and served in accordance with established quality and brand standards
- Manage food and labor costs, including forecasting, budgeting, and inventory control to meet financial goals
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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