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Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $70,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Salary
bonus
multiple health plans
Dental Insurance
Vision Insurance
Wellness Program
HSA
FSA
Life insurance
Disability insurance
pension
401k
vacation
PTO
Relocation assistance
Job Description
The National Hospitality Group is a leading name in the hospitality industry, known for its commitment to excellence in fine dining and upscale service. With a portfolio that spans numerous high-end resorts and clubs across the country, the group prides itself on creating memorable guest experiences through exceptional culinary offerings and impeccable service standards. The company operates with a culture that prioritizes guest satisfaction, professional growth, and team collaboration, making it a sought-after employer within the culinary and hospitality sectors. Employees benefit from a stable work environment, competitive compensation, and a comprehensive benefits package that supports their well-being and career... Show More
Job Requirements
- 2 to 3 years culinary experience
- banquet experience preferred
- state certification and/or Serve Safe certification
- leadership ability to manage large teams
- multitasking under pressure
- flexibility to work non-traditional hours
- positive professional attitude
Job Qualifications
- 2 to 3 years in a culinary role
- strong banquet experience is a plus
- state-certified and/or serve Safe certified
- proven expertise in food control and operational efficiency
- ability to lead and manage teams of 40+ members
- exceptional multitasking abilities
- strong sense of urgency
- attention to detail
- ability to solve problems and handle multiple tasks under pressure with minimal supervision
- flexible and adaptable
- able to work evenings, weekends, and holidays as required
- professional demeanor with a positive attitude and excellent presentation
- strong decision-making skills with a focus on achieving operational goals
Job Duties
- Collaborates with the Executive Chef and Executive Sous Chef
- leads and supervises the kitchen staff under the Executive Chef’s direction
- leads the training and development of all BOH team members
- collaborates with the Executive Chef to plan tasks, create work schedules, and assign duties
- monitors and guides the daily work activities of the kitchen team
- enforces sanitation and safety protocols to maintain a clean and safe kitchen environment
- establishes and oversees controls to minimize food and supply waste and prevent theft
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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