Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $49,400.00 - $66,700.00
Work Schedule
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development programs
Employee Meals
Job Description
Settlers Hospitality is a distinguished hospitality group that owns and operates a collection of remarkable boutique hotels, diverse restaurants, unique event venues, and lifestyle offerings predominantly centered around meticulously restored historic properties. Each property has been thoughtfully reimagined to merge contemporary amenities with historic charm, creating a unique and authentic experience that truly reflects the heritage and essence of its location. This dedication to preserving history while providing upscale accommodations and dining experiences positions Settlers Hospitality at the forefront of the boutique hotel and hospitality industry. They emphasize a guest-focused and locally influenced approach, embedding community values like buying local... Show More
Job Requirements
- High school diploma or equivalent
- Two years progressively responsible restaurant experience
- Must be a hospitality-oriented person with high standards
- Knowledge of food, wine, cocktails, and craft beer
- ServSafe Manager certification or ability to complete within 30 days
- Effective time and schedule management skills
- Fluent English speaking and written communication skills
- Professional dress, speech, and behavior
- Ability to work flexible shifts including nights, weekends, and holidays
- Able to lift up to 50 pounds
- Knowledge of FDA and USDA food safety regulations
- Experience managing kitchen staff preferred
Job Qualifications
- High school diploma or high school equivalency diploma required
- Two years of progressive and relevant experience
- Formal culinary training a plus
- Positive attitude and ability to collaborate with diverse group of teammates
- Knowledge of FDA and USDA regulations regarding food practices and handling required
- Experience in supervising and managing staff preferred
- Excellent communication skills, verbal and written
- Able to bend, kneel, squat, stand, and lift heavy objects as needed
- Able to lift up to 50 pounds
- Available to work days, evenings, weekends, and holidays
Job Duties
- Collaborate with Executive Chef to maintain vision for culinary department of the restaurant
- Collaborate and work with the front of house, hotel, and catering teams to achieve the vision for the concept
- Create menus and plates in a creative manner the fits the ideology of the restaurant's standards
- Develops and plans menus considering guests, market conditions, costs, and other applicable factors and oversees its execution
- Partner with Executive Chef to uphold sales strategy and achieve financial targets
- Support executive chef to monitor and achieve food and labor budget. Takes proactive corrective actions when needed
- Assume shared responsibility for P and L and the locations profitability
- Support the management of financial results for expenses such as COGS on food, Back of House (BOH) labor %s and kitchen supplies within company and industry standards
- Grow guest counts through exceptional service, word-of-mouth advertising, and community engagement
- Maintain the highest professional food quality and sanitation standards
- Maintain procedures and standards that ensure the health and safety of everyone
- Ensure that work areas are clean and that equipment, tools, and supplies are properly stored
- Ensure compliance with all applicable federal and state laws and all company policies
- Manage and mentor staff, including recruiting/hiring/training of all employees, overseeing HR/payroll, managing issues of discipline/termination, ensuring ongoing training/education, etc.
- Restock food supplies and take inventory when required
- Support the planning, coordination, and oversight of special event
- Ensure that established controls to minimize food and supply waste are followed and maintained
- Execute special projects as assigned, including Manager on Duty responsibilities as needed
- Supervise Cooks and oversees the supervision of production as required
- Prepare, execute and manage execution of service as assigned
- Provide employee family meals, as assigned
- Work a variety of shifts, as required, including nights, weekends, and holidays
- Perform the role of line cook, prep cook, and event cook when business needs require
- Address and resolve customer concerns, finding opportunities to 'surprise and delight' guests
- Demonstrate excellent communication skills
- be responsive to phone calls, texts, and emails
- Executing other related duties as assign or needs require
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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