Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $61,500.00 - $78,500.00
Work Schedule
Standard Hours
Benefits
Work Life Balance
Free parking
Employee Engagement
Medical insurance
Dental Insurance
Vision Insurance
Voluntary life and short-term disability benefits
Basic life and long-term disability benefits
Employee Referral Bonus Program
DailyPay
401k Retirement Plan
Job Description
The Heritage at Brentwood is a premier senior living community committed to delivering high-quality food and exceptional southern hospitality to its residents. This esteemed establishment stands out by offering a superior work environment with fair wages, setting itself apart from typical hotels and restaurants. At The Heritage at Brentwood, the focus is on creating a respectful and inclusive atmosphere where employees from diverse backgrounds come together to provide excellent services tailored to the needs of senior residents. The community features several dining options, including the Fireside Grille, which serves American classics and comfort food throughout the day, Southern Oak, an... Show More
Job Requirements
- Minimum 3 years of supervisory experience in resort, country club, hotel, upscale restaurant, or similar industry
- Associate's degree or certificate from a culinary institute or relevant experience
- ServeSafe certification
- Excellent interpersonal and communication skills
- Solid mathematical skills
- Pre-employment criminal background check and drug screening required, marijuana not included in drug screening
Job Qualifications
- Minimum 3 years of supervisory experience in resort, country club, hotel, upscale restaurant, or similar industry
- Associate's degree or certificate from a culinary institute or relevant experience
- ServeSafe certification
- Excellent interpersonal and communication skills
- Solid mathematical skills with proficiency in measurements and conversions
Job Duties
- Assist the Executive Chef in selecting, training, scheduling, and supervising culinary team members including Sous Chefs, Pastry Chef, Line Cooks, Dietary Cooks, and Utility/Dishwashers
- Assume responsibility of back-of-house operations in the absence of the Executive Chef
- Lead and assist kitchen staff in food preparation and promote teamwork within the Food and Beverage department and other departments
- Provide orientation, coaching, counseling, recognition, rewards, and evaluation of culinary team members
- Develop menus, standardize recipes and menu specifications, ensure consistency and high-quality food service
- Ensure department compliance with restaurant service and dietary standards, including food storage, temperatures, cleanliness, and sanitation
- Communicate effectively with residents, employees, vendors, and guests and implement process changes positively
- Follow all policies and procedures in accordance with safe work practices including MSDS, infection control, universal precautions, and emergency/disaster plans
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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