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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $100,000.00 - $115,000.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
flexible schedule
Job Description
This job opportunity is with a prestigious hospitality company known for its commitment to culinary excellence, sustainability, and outstanding guest service. The company operates in the upscale food service industry and focuses on delivering premium dining experiences while adhering to stringent quality and sustainability standards. With a strong core philosophy centered around people, excellence, agility, and ownership, the company fosters a supportive and dynamic environment where growth and professional development are highly encouraged. The employment type is full-time and compensation ranges from $100,000 to $115,000 annually, reflecting the importance and responsibility of the position.
The role of Executive... Show More
The role of Executive... Show More
Job Requirements
- Degree or certification from an accredited culinary program preferred
- 3 years experience in a managerial position of an upscale and/or high volume food service establishment required
Job Qualifications
- Degree or certification from an accredited culinary program preferred
- 3 years experience in a managerial position of an upscale and/or high volume food service establishment required
Job Duties
- Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values
- Oversee preparation and production of menus, development and execution of recipes
- Manage kitchen operations and assigned staff
- Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards
- Develop new menu items, test and create recipes
- Train, develop and evaluate personnel with regard to proper use of standard kitchen equipment and tools, techniques and skills
- Supervise kitchen personnel to ensure that methods of cooking, garnishes and portion sizes are as prescribed
- Manage budget, monitor costs and operating needs in keeping with overall containment of unnecessary expenditures
- Direct and develop skills of the team to the achievement of department and area goals
- Evaluate all direct reports and conduct introductory period and annual performance reviews
- Maintain an open door policy and address all team member issues and/or concerns in a timely manner
- Conduct divisional/departmental staff meetings on a monthly basis
- Follow sustainability guidelines and practices related to HHM’s EarthView program
- Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards
- Perform other duties as requested by management
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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