Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $53,861.10 - $62,474.07
Work Schedule
Fixed Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development opportunities
Employee assistance program
Job Description
BHC is a prominent hospitality company dedicated to delivering exceptional culinary and guest experiences across its portfolio of high-volume restaurants, hotels, and resorts. Known for upholding luxury and quality standards, BHC prides itself on its commitment to excellence, innovation, and teamwork within the hospitality industry. The company fosters a dynamic work environment where employees are empowered to enhance their skills, grow professionally, and contribute to memorable dining experiences for guests. With a focus on operational efficiency, customer satisfaction, and culinary creativity, BHC is a preferred employer for those seeking a challenging but rewarding career in food service management and hospitality... Show More
Job Requirements
- Ability to work in all stations in kitchen
- ability to satisfactorily communicate in English with guests, management, and employees to their understanding
- ability to work a ten-hour shift, five or six days per week in hot, noisy, and crowded conditions
- ability to compute basic mathematical calculations
- knowledge of food cost controls
- computer proficient
- ability to provide legible communication
- ability to think clearly, analyze and resolve problems and exercise good judgment under high pressure or emergency situations
- ability to complete work in a timely, accurate and thorough manner
- ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel
- ability to ascertain guests' or employees' needs and comply with such to ensure guest/employee satisfaction
- ability to focus on details
- ability to input and access information into property management system
- ability to work without direct supervision
- ability to motivate hotel staff and maintain a cohesive team
- ability to prioritize and organize work assignments, delegate work
- ability to remain calm, courteous, and professional with demanding/difficult guests and/or situations
- knowledge of fire and building codes
Job Qualifications
- High school education, GED, or equivalent experience required
- bachelors degree or Culinary Arts Management preferred
- minimum 2 years of experience working in a culinary leadership position required in a high-volume restaurant, hotel, conference center or resort
- experience in the luxury and quality environment required
Job Duties
- Support senior leadership by developing and assuming basic management responsibilities
- assume the role of liaison between all departments within the culinary division and all other hotel departments
- supervise the preparation and cooking of various food items
- develop and implement creative menu items that adhere to CP brand standards
- plan, coordinate and implement special events and holiday functions
- manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
- may manage other key culinary roles including supervisors and other less senior Sous Chefs
- lead and coach the team towards achieving exceptional guest service and employee satisfaction results
- monitor food production, ordering, cost, and quality and consistency daily
- ensure proper safety and sanitation of all kitchen facilities and equipment
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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