Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $47,700.00 - $64,400.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
meal discounts
Job Description
Highgate Hotels is a premier real estate investment and hospitality management company renowned for its pioneering approach within the industry. As a dominant force in U.S. gateway markets such as New York, Boston, Miami, San Francisco, and Honolulu, Highgate continues to broaden its footprint rapidly, extending its influence across Europe, Latin America, and the Caribbean. Boasting a portfolio of global properties valued at more than $20 billion and generating revenues exceeding $5 billion, Highgate expertly guides properties through all stages from planning and development to recapitalization and disposition. The company prides itself on creative bespoke hotel brand development and state-of-the-art... Show More
Job Requirements
- Training in a culinary arts school or apprenticeship preferred but not necessary
- 5 plus years of relevant professional cooking experience
- supervisory/management experience
- Strong organizational and administrative skills
- Ability to deal effectively with a variety of company personnel and outside vendors
Job Qualifications
- Training in a culinary arts school or apprenticeship preferred but not necessary with professional chefs
- 5 plus years of relevant professional cooking experience, including supervisory/management experience, or a combination of education and experience from which comparable knowledge and skills are acquired
- Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation
- menu planning
- ordering and inventory control
- quality and production control
- and other aspects of kitchen management
- Strong organizational and administrative skills
- Experience in budget management preferred
- Excellent leadership and coaching skills
- Ability to deal effectively with a variety of company personnel and outside vendors
Job Duties
- Work with other F&B managers and keep them informed of F&B issues as they arise
- Be an active participant in our passionate purpose and provide superior customer service (internal and external) at all times
- Follow The Resort's etiquette guidelines
- Plan and coordinate the daily operations of all assigned restaurant kitchen facilities
- Exercise full supervisory authority, directly and indirectly, over 20 cooks and other kitchen staff
- Plan and conduct training programs and staff meetings
- Plan staffing needs and work schedules in order to meet department goals
- Monitor all kitchen operations on a regular basis
- Plan menus for all regular and special events
- Research, develop, modify, and test all recipes
- Deal regularly with outside vendors of food, supplies and equipment
- Supervise food, supply and equipment ordering and inventory control
- Directly or indirectly supervise all food preparation and production activities
- Ensure that the highest quality is maintained
- Develop and implement appropriate quality and production controls
- Prepare various administrative and operating reports and records, such as inventory and production cost reports and time sheets
- Confer regularly with Resort Executive Chef, Food & Beverage Director and Restaurant General manager to plan, coordinate and evaluate staff, service and departmental needs
- Proactively resolve budget and personnel issues
- Set professional guidelines by acting as a role model to all kitchen staff
- Perform other tasks as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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