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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $60,400.00 - $77,100.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
meal discounts
Job Description
The National, Autograph Collection is one of Oklahoma City's premier luxury hotels, situated in the historic First National Center. This iconic hotel features 146 elegantly appointed guest rooms, the award-winning Tellers Italian restaurant, and The Great Hall, a celebrated social and event space. The National prides itself on offering refined hospitality where history and modern elegance blend seamlessly to deliver an unforgettable guest experience. Employees at The National are committed to excellence, working in an environment that is both inspiring and demanding, ensuring that every guest receives personalized and exceptional service in a setting that respects the past while embracing... Show More
Job Requirements
- Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds
- service oriented style with professional appearance and elevated food, business and leadership presentation skills
- openness to learning and growing culinary and managerial knowledge
- entrepreneurial spirit
- extreme dependability
- motivational leader
- proven track record in high volume concept
- experience in hotel pre-opening preferred but not required
- excellent organizational, interpersonal, and administrative skills
- experience implementing new F&B concepts, costed menus, updated menu matrix with allergen
- assist in the process with accurate inventory process weekly and monthly
- clear concise written and verbal communication skills in English
Job Qualifications
- Culinary degree or equivalent professional training preferred
- minimum of 5 years of progressive culinary experience including at least 2 years in supervisory or sous chef role
- strong leadership, communication, and team-building skills
- proficiency in various cooking techniques and cuisines with creativity and attention to detail
- knowledge of kitchen operations, food costing, menu engineering, and inventory management
- effective in providing exceptional customer service
Job Duties
- Assist the Director of Culinary in menu planning, recipe development, and seasonal menu creation to align with brand identity and guest preferences
- lead culinary team to ensure guests enjoy a memorable dining experience
- maintain and improve diverse culinary operations including banquets and catering by supervising daily functions, supporting and coaching culinary brigade and stewarding team, and cultivating stellar guest experience
- supervise and coordinate kitchen staff including training, mentoring, and performance evaluations to ensure high morale and professional development
- oversee food preparation, cooking, and plating to maintain consistency, quality, and adherence to recipes and presentation standards
- manage kitchen operations in the absence of the Executive Chef including inventory control, ordering supplies, portion control, and waste reduction
- ensure compliance with food safety, kitchen sanitation, and health regulations while maintaining a clean and organized kitchen environment
- monitor food costs, labor costs, and budget management to optimize profitability
- act as liaison between kitchen and management or suppliers to coordinate workflow and communication
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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