Executive Chef- FLETC

Guest Services, Inc. is a premier hospitality management company and National Park Service concessionaire founded in 1917. With over a century of experience, this company has earned a distinguished reputation for providing best-in-class services. Guest Services operates across a broad range of client sites, including luxury communities, hotels, resorts, government and business dining facilities, full-service restaurants, state and national parks, outdoor recreation areas, boathouses, marinas, museums, conference centers, senior living communities, health care systems, and school and university dining facilities. The company's diverse portfolio also includes specialty retail stores, reinforcing their leadership and adaptability within the hospitality industry.

Guest Services, Inc. is deeply committed to fostering an inclusive workplace where diversity, equity, and inclusion (DEI) are integral. Their dedication to DEI reflects in their hiring practices and employee treatment, with attention to providing an environment that allows individuals to bring their whole selves to work. As an Equal Opportunity employer, Guest Services ensures that all qualified applicants receive consideration for employment and promotion regardless of race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.

The role offered is that of a Culinary Manager, responsible for ensuring the smooth and efficient operation of culinary services within their assigned unit. This position involves a variety of critical functions including menu planning and development, forecasting portion specifications, food cost analysis, and strict budget compliance. The Culinary Manager will oversee recruitment, training, scheduling, and discipline of culinary and utility staff, in addition to directing the preparation and cooking of food to guarantee quality standards and customer satisfaction.

This full-time position offers a competitive annual salary of $50,000.00 USD and requires hands-on leadership in managing the culinary unit's food production, inventory control, and food safety measures. This role demands a proactive individual who can maintain a safe facility environment according to regulatory standards involving food production, handling, sanitation, and employee hygiene. They will also participate in event culinary work to ensure prompt and efficient food preparation and service.

Key responsibilities include controlling expenses and determining food and supply needs, maintaining inventory, and ensuring all culinary operations align with established health and safety standards. The Culinary Manager must demonstrate strong customer service skills and communicate effectively, facilitating problem-solving within their unit. Physical and mental agility is essential, including the ability to lift and carry equipment and materials, endure temperature variations in kitchen environments, and engage in continuous communication within a fast-paced kitchen setting.

This opportunity offers a rewarding career within a well-established hospitality company, promising professional growth and the chance to contribute to a highly respected and diverse organization.