Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $63,500.00 - $86,800.00
Work Schedule
Standard Hours
Benefits
Multiple Tiers of Medical Coverage
dental coverage
vision coverage
24/7 Teledoc service
free maintenance medications
Pet insurance
hotel discounts
Tuition Reimbursement
Paid Time Off
401k Match
Job Description
The Don CeSar, famously known as the "Pink Palace," is a distinguished and historic resort located on the beautiful St. Pete Beach in Florida. This iconic oceanfront property stands out as a premier luxury destination renowned for its elegance, impeccable service, and stunning views of the Gulf of Mexico. The Don CeSar is much more than just a hotel; it is a storied landmark that combines historical charm with modern upscale amenities, offering guests an unparalleled experience of comfort and sophistication. As part of Davidson Hospitality Group, a highly respected hospitality management company overseeing top-tier hotels, restaurants, and entertainment venues... Show More
Job Requirements
- Minimum 2 years kitchen management experience
- Minimum 5 years cooking experience
- Food and Beverage Service Worker Permit where applicable
- Ability to understand financial goals and accomplish them
- Ability to communicate effectively with the public and employees
- Meet minimum age requirement of jurisdiction
- No direct threat to health or safety of self or others
Job Qualifications
- Minimum 5 years cooking experience
- Minimum 2 years kitchen management experience
- Minimum 2 years banquet chef experience preferred
- Ability to read, write, speak and understand English
- Ability to understand and achieve financial goals
- Food and Beverage Service Worker Permit where applicable
- Effective communication skills with public and staff
- College degree or certification in culinary or hospitality field preferred
- Meet minimum age requirement of jurisdiction
- No direct threat to health or safety of self or others
Job Duties
- Assist in obtaining financial goals
- Assist in directing and correcting presentation and portioning of food according to standards
- Select, train, supervise, develop, discipline and counsel employees
- Communicate daily with the Executive Chef regarding planning, staffing and procedures
- Coordinate with banquet manager for guest count, special requests and timing of food functions
- Complete all paperwork accurately and timely
- Complete daily food requisition and oversee specials using overstock
- Ensure quality and consistency across all outlets
- Maintain clean and organized work areas
- Order food and supplies and oversee banquet food production
- Participate in banquet functions from planning to dish up
- Report unsafe conditions promptly
- Assist in directing sanitation practices and food handling
- Schedule staff according to business needs
- Conduct daily inspections of refrigerators, storage and food lines
- Cross-train staff and perform duties as necessary
- Monitor overtime, labor and food costs
- Assist in performance appraisals
- Attend required meetings
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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