Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $110,000.00 - $125,000.00
Work Schedule
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Career development opportunities
Mentorship programs
equal opportunity employment
Employee assistance program
Job Description
SVR Management II LLC is a renowned hospitality management company committed to delivering exceptional guest experiences through its various luxury resort and multi-outlet environments. Known for upholding the highest standards of service excellence and culinary innovation, the company values its team members and fosters an inclusive and supportive workplace culture. SVR Management II LLC is dedicated to diversity and equal opportunity, complying fully with federal, state, and local equal employment laws, ensuring a respectful and equitable environment for all employees. The company actively participates in E-Verify to confirm eligibility for employment within the United States, underscoring its commitment to legal... Show More
Job Requirements
- 5-7+ years of culinary experience in a luxury resort or multi-outlet environment
- knowledge of food and beverage preparation techniques
- knowledge of health department rules and regulations
- knowledge of liquor laws and regulations
- ability to work long hours including days, nights, weekends, and holidays
- capability to exert physical effort up to 50 pounds occasionally and 20 pounds frequently
Job Qualifications
- 5-7+ years of progressive culinary experience in a luxury resort or multi-outlet environment
- knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations
Job Duties
- Assist Executive Chef in running all F&B outlets kitchens
- Work with the Executive Chef to create and implement all menus
- Maintain high culinary standards in food preparation, presentation, and flavor profiling
- Assess food portion size, visual appeal, taste, and temperature of items served
- Monitor quality of all food products and presentation
- Ensure daily line checks are consistently performed to the quality standards and recipes
- Coordinate efficient productivity of meal period execution to desired business volumes
- Check food purchases for proper ordering, quality, quantity, and price structure
- Ensure compliance with requisition and inventory procedures
- Proficient in menu engineering to desired budget food cost percentage
- Inspect labor cost daily and ensure future schedules are completed timely and within budget
- Coordinate production schedules, station assignments, and shift planning
- Conduct staff performance reviews
- Ensure schedules are completed timely and within labor standards
- Handle problems effectively, anticipating and solving as necessary
- Provide coaching, development, and mentorship to promote skill growth and retention
- Keep immediate supervisor fully informed of issues requiring attention
- Coordinate and monitor all phases of Loss Prevention in kitchen areas
- Know and enforce all local health department sanitation laws
- Adhere to the company’s Service culture - 4 Keys to creating guests for life
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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