Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $61,600.00 - $78,600.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
uniform provided
Job Description
Hotel Carmichael, Autograph Collection, is a distinguished luxury hotel situated in the heart of Carmel's vibrant city center. Known for its commitment to elegance, culture, and personalized hospitality, the hotel offers an exquisite experience through its 122 elegantly appointed guest rooms, the renowned Feinstein's Cabaret, and the upscale dining venue Vivante. The hotel is part of the Autograph Collection, a group of independent boutique hotels that cater to guests seeking unique and memorable stays. Hotel Carmichael is celebrated for setting the stage for world-class artistry and hospitality, making it a top destination for travelers desiring refined comfort and exceptional service.Show More
Job Requirements
- Ability to read and understand instructions and safety rules
- Ability to write reports properly
- Ability to speak with poise and confidence
- Ability to work standing for extended periods
- Ability to perform reaching, stooping and crouching
- Dexterity to manipulate kitchen tools
- Visual acuity for food preparation and safety
- Sense of smell and taste for quality assurance
- Closed toe, non-canvas, non-skid soled shoes required
Job Qualifications
- Proficient in English language
- Culinary education or equivalent on-the-job training and hotel culinary experience
- Minimum of 3 years of high-volume cooking experience
- In-depth knowledge of kitchen operations
- Proficient in general computer skills
- Strong leadership, organizational, interpersonal and communication skills
- Capable of producing consistent products timely
- Self-starter with innovative solutions
- Bilingual Spanish is a plus
Job Duties
- Assist Executive Chef and replace in her absence
- Manage kitchen and culinary personnel
- Coordinate purchase of food and develop menus
- Maintain approved food and labor costs
- Supervise departmental performance and provide guidance in food preparation and quality standards
- Train kitchen staff and update them on policies and procedures
- Monitor daily food production, ordering, cost, and quality
- Prepare production lists and supervise requisitioning of food to prevent losses
- Troubleshoot kitchen problems and review product quality
- Oversee hygiene, safety, and sanitary conditions in the kitchen
- Organize and facilitate departmental meetings, training and goal setting
- Provide leadership and maintain a positive work environment
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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