Job Overview
Compensation
Salary
Range $55,800.00 - $71,300.00
Benefits
competitive salary
quarterly bonuses
Paid vacation
Holiday pay
Medical insurance
Dental Insurance
Vision Insurance
sick leave
401k
Marriott hotel discounts
Job Description
CMC Hotels is a reputable hospitality company dedicated to providing exceptional experiences to its guests while fostering a supportive and growth-oriented environment for its employees. As a prominent player in the hotel industry, CMC Hotels operates a diverse portfolio of properties that cater to a wide range of clientele. The company places a strong emphasis on the value of its associates, considering them the heart of the organization. This philosophy drives their commitment to employee development, recognizing that the growth and success of their hotel portfolio are intrinsically linked to the contributions and professional advancement of their team members. CMC Hotels offers competitive salaries, opportunities for quarterly bonuses, paid vacation, and holiday pay, alongside comprehensive medical, dental, and vision insurance. Additionally, associates benefit from sick leave, 401k plans, and exclusive discounts at Marriott Hotels, creating a well-rounded and attractive compensation package.
The current opportunity available at CMC Hotels is for a Kitchen Manager, a vital leadership role within the food and beverage department. This position involves managing all kitchen activities including food preparation and production, ensuring efficiency and cost-effectiveness, and supervising kitchen staff with a focus on training and development. The Kitchen Manager will be responsible for maintaining high standards of food quality, presentation, and sanitation across the kitchen operation. This includes regular inspection of equipment, monitoring food storage and rotation, and assuring compliance with safety and health regulations. The role requires strong communication and coordination with the Food and Beverage Director, Sales and Catering Team, and Banquet Captains to execute events of varying sizes, some serving over 400 guests. The Kitchen Manager acts as a key support to the Food and Beverage Director, reporting directly to the Executive Chef, and plays a strategic part in managing kitchen operations to meet business objectives and guest satisfaction. This position not only demands technical culinary skills but also leadership qualities to foster a positive working environment and deliver outstanding service to hotel guests and event attendees.
The current opportunity available at CMC Hotels is for a Kitchen Manager, a vital leadership role within the food and beverage department. This position involves managing all kitchen activities including food preparation and production, ensuring efficiency and cost-effectiveness, and supervising kitchen staff with a focus on training and development. The Kitchen Manager will be responsible for maintaining high standards of food quality, presentation, and sanitation across the kitchen operation. This includes regular inspection of equipment, monitoring food storage and rotation, and assuring compliance with safety and health regulations. The role requires strong communication and coordination with the Food and Beverage Director, Sales and Catering Team, and Banquet Captains to execute events of varying sizes, some serving over 400 guests. The Kitchen Manager acts as a key support to the Food and Beverage Director, reporting directly to the Executive Chef, and plays a strategic part in managing kitchen operations to meet business objectives and guest satisfaction. This position not only demands technical culinary skills but also leadership qualities to foster a positive working environment and deliver outstanding service to hotel guests and event attendees.
Job Requirements
- High school or GED equivalent
- Minimum 3 years cooking experience in a hotel environment or large catering event venue
- Previous kitchen supervisory experience
- Safe Food Handling Certification
- Flexible scheduling availability
- Clean background check
- Reliable transportation
- Ability to lift pull and push moderate weight
Job Qualifications
- High school or GED equivalent required formal culinary training or associate degree in culinary arts preferred
- Minimum 3 years cooking experience in a hotel environment or large catering event venue
- Previous kitchen supervisory experience required
- Ability to communicate clearly with managers kitchen and dining room employees and guests
- Safe Food Handling Certification
- Experience calculating figures and amounts and performing mathematical functions to meet business needs
- Flexible scheduling to accommodate hotel demands
- Friendly outgoing and willing to engage guests in conversation
- Strong work ethic and a desire to succeed
- Clean background check and reliable transportation
- Ability to lift pull and push moderate weight
- Knowledge of the use of commercial kitchen equipment Turbo Chef
- Ability to handle comments and suggestions
- PosiTouch knowledge is highly desired
Job Duties
- Manage all activities in the kitchen including food preparation and production and assist in management and training of kitchen staff
- Ensure efficient cost-effective operation and profitability of food production
- Supervise and inspect all preparation and cooking equipment regularly to ensure cleanliness sanitation and perfect operating order
- Ensure that food products presentation and plating are of the highest quality and prepared to serve in a timely manner
- Assure adherence to all standards of food quality preparation recipes and presentation in conjunction with the specifications
- Monitor holding and storage operations stocking and food rotation and guarantee food service sanitation standards are met
- Assure kitchen personnel are trained in best cleanliness and sanitation practices
- Communicate with the Food and Beverage Director Sales and Catering Team and Banquet Captain to execute events
- Capable of preparing and executing food services for events up to 400 plus people
- Attend mandatory meetings in reference to food and beverage
- Assists the Food and Beverage Director as guidance is given
- Reports directly to the Executive Chef
Job Location
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