Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Paid Time Off
401K with company match
Free shift-meal
Medical insurance
Dental Insurance
Vision Insurance
Job Description
Superior Hospitality of Birmingham LLC is a reputable hospitality company known for its exemplary standards in hotel management and culinary excellence. They proudly operate the DAXTON hotel, a distinguished establishment that combines luxury accommodations with a dynamic food and beverage concept designed to deliver an exceptional guest experience. DAXTON is committed to fostering a diverse and inclusive work environment where every team member is valued and empowered to contribute their best. The company's smoke-free and drug-free policies ensure a professional and healthy workplace environment. DAXTON's culinary department is a vibrant and collaborative space where innovation meets tradition and where each... Show More
Job Requirements
- Five or more years progressive culinary experience required, preferably in a multi-service hotel or restaurant
- Proficiency of the English language in reading, writing and verbal communication
- Ability to calculate basic math principles to meet proper menu ingredients and perform inventory
- Ability to work in a fast-paced environment for extended periods of time to meet high volume business
- Ability to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc.
- Ability to lift, balance and carry (with assistance) up to 100 lbs. to transport dry goods inventory, equipment, etc.
- Ability to stand or walk for prolonged periods to cook required menu items
- Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers
Job Qualifications
- Five or more years progressive culinary experience required, preferably in a multi-service hotel or restaurant
- Passion for culinary arts, experience in a wide range of cuisines
- Basic skills in Microsoft Excel and Word to create spreadsheets and proposals
- Adaptable interpersonal communication skills to address all employee levels of the hotel
- Proficiency of the English language in reading, writing and verbal communication
- Ability to calculate basic math principles to meet proper menu ingredients and perform inventory
- Ability to work in a fast-paced environment for extended periods of time to meet high volume business
- Ability to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc.
- Ability to lift, balance and carry (with assistance) up to 100 lbs. to transport dry goods inventory, equipment, etc.
- Ability to stand or walk for prolonged periods to cook required menu items
- Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers
Job Duties
- Be a key partner with the Executive Chef, Sous Chefs, and F+B Management team, demonstrating a united front committed to providing the best possible guest experience
- Collaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces
- Demonstrate your aptitude of how to deliver on a guest’s expectation for an amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture, guest satisfaction, and menu flow
- Understanding of operational metrics (KPI’s and P&L’s), demonstrating critical thinking skills by connecting those with operational observations
- Coach and mentor your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth
- Foster open lines of communication within the department by helping to facilitate daily line ups, weekly culinary leadership meetings, and quarterly culinary all staff meetings to create a transparent dialogue among the team to voice ideas and concerns, while addressing the department’s key priorities
- Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program
- Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the Chef, engineering department, and any third-party vendors to make corrections and improvements as needed
- Maintain regular communication with the Executive Chef and F+B Management team to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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