Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $47,700.00 - $64,400.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Paid holidays
Job Description
Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. With a dominant presence in key U.S. gateway markets such as New York, Boston, Miami, San Francisco, and Honolulu, Highgate has rapidly expanded its footprint across Europe, Latin America, and the Caribbean. Its extensive global portfolio encompasses properties with an aggregate asset value exceeding $20 billion, generating over $5 billion in cumulative revenues. The company offers expert guidance through all stages of the hospitality property cycle, from planning and development to recapitalization or disposition. Known for creativity and bandwidth, Highgate develops... Show More
Job Requirements
- 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 or 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 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 or 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 food and beverage managers and keep them informed of issues as they arise
- be an active participant in our passionate purpose and provide superior customer service internal and external at all times following the resort’s etiquette guidelines
- plan and coordinate the daily operations of all assigned restaurant kitchen facilities
- exercise full supervisory authority over 20 cooks and other kitchen staff including training programs and staff meetings
- monitor all kitchen operations regularly
- plan menus for regular and special events
- research develop modify and test all recipes
- deal regularly with outside vendors for food supplies and equipment
- supervise food supply and equipment ordering and inventory control
- directly or indirectly supervise all food preparation and production activities ensuring highest quality and appropriate controls
- prepare various administrative and operating reports such as inventory production cost reports and time sheets
- confer regularly with resort executive chef food and beverage director and restaurant general manager to evaluate staff service and departmental needs and 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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