Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $40,000.00 - $64,100.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional Development
Employee Discounts
flexible schedule
Job Description
Permian Lodging LLC is a prominent hospitality company specializing in delivering exceptional lodging and food service experiences across its network of facilities. With a commitment to excellence and guest satisfaction, the company operates multiple hotel and banquet facilities where culinary services play a significant role in the overall guest experience. The company places strong emphasis on quality, innovation, and adherence to safety and regulatory standards to maintain its reputation as a leading hospitality provider. Permian Lodging LLC values teamwork, efficiency, and continuous improvement, supporting both its staff and guests in a dynamic and engaging environment. Employment with the company offers... Show More
Job Requirements
- Must be able to speak read write and understand primary workplace language
- Ability to operate kitchen facilities with minimal supervision
- Basic computational and computer skills required
- Ability to analyze data and make judgments for payroll and production control
- Capability to effectively supervise and lead kitchen staff
- Must undergo regular attendance and adhere to company policies
- Ability to work varying schedules including weekends and holidays
- Physical ability to handle kitchen equipment and displays
- Ability to lift up to 50 pounds and push/pull up to 250 pounds
- Must be able to perform cutting and culinary techniques
- Maintain safety and sanitation standards strictly
- Must comply with all local, state and federal employment regulations
Job Qualifications
- High school diploma or equivalent
- Minimum two years of culinary schooling preferred
- Culinary degree or Interprovincial Red Seal Certification or higher
- Two to three years experience as kitchen manager in high-volume kitchens
- Knowledge of international and domestic cuisine
- Strong communication skills both verbal and written
- Proficient in menu costing, wage control, and budgetary analysis
- Ability to supervise large staff and meet deadlines
- Ability to create and visualize recipes and presentation
- Certification as Executive Chef or Certified Master Chef
- First Aid with CPR and AED certification or higher
- Food Safe and HACCP certification or ability to obtain
- Knowledge of federal, state and local employment laws
Job Duties
- Direct the overall operation of food service function including preparation, production and control for all food outlets and banquet facilities
- Enhance the food product quality and presentation to guests
- Make menu changes based on market research and guest needs
- Support local food suppliers and develop new food products
- Maintain quality and consistency in food delivery and standards
- Control profit and loss elements related to food service operations
- Set pricing margins and manage business against financial projections
- Support executive management with specialist knowledge and reports
- Select, train and develop food and beverage department personnel
- Enforce compliance with employment and civil rights laws
- Implement and monitor operational plans and productivity measures
- Conduct safety and staff meetings, menu briefings and maintain communication
- Handle guest and staff conflicts with tact and diplomacy
Restaurant, hotel, and hospitality jobs on OysterLink.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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