Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $48,300.00 - $65,200.00
Work Schedule
Standard Hours
Benefits
competitive salary
Annual review with increase potential
401k program with company match
Additional benefits may be available
Job Description
Arbor Lodging is a prominent hotel investment and management company with an expanding portfolio spanning the United States, Mexico, and the Caribbean. Renowned for its trusted partnerships and approvals from leading hospitality giants such as Marriott, Hilton, Hyatt, and IHG, Arbor Lodging has established itself as a key player in the hotel management industry. This company is deeply committed to a service ethos that is proactive and holistic, ensuring every guest experience is welcoming and supportive at every interaction. Arbor's culture emphasizes being people-focused, data-driven, and results-oriented, creating a dynamic work environment where growth and development are prioritized.
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Job Requirements
- 3+ years experience in a similar culinary leadership role or as a Sous Chef
- In-depth knowledge of various cooking methods, ingredients, equipment and best practices
- Excellent cooking skills with strong attention to detail regarding flavor, quality and presentation
- Excellent leadership, communication and interpersonal skills to effectively manage and motivate a diverse team
- Able to stand for long periods and lift up to 30 lbs
- Relevant certifications
Job Qualifications
- 3+ years experience in a similar culinary leadership role or as a Sous Chef
- In-depth knowledge of various cooking methods, ingredients, equipment and best practices
- Excellent cooking skills with strong attention to detail regarding flavor, quality and presentation
- Excellent leadership, communication and interpersonal skills to effectively manage and motivate a diverse team
- Able to stand for long periods and lift up to 30 lbs
- Relevant certifications
Job Duties
- Collaborate with Executive Chef to plan and develop new menu items, seasonal offerings and daily specials
- Oversee and manage daily kitchen operations, ensuring all food preparation and production runs smoothly
- Assume complete charge of the kitchen and all related duties in absence of Executive Chef
- Ensure the implementation and maintenance of standards of food, beverage, and service are in line with hotel standards
- Implement effective cost controls for food, beverage, and labor
- Monitor and manage kitchen inventory, placing orders for new supplies and ensuring proper rotation and storage of food items
- Create a comfortable atmosphere to encourage committed and loyal employees
- Monitor and critique food quality and service levels
- Ensure the restaurant is always clean, including tabletops and side stations
- Provide a pleasant atmosphere for staff and guests
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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