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 opportunities
Vacation Time
Job Description
Highgate Hotels is a premier real estate investment and hospitality management company widely recognized as an innovator in the hospitality industry. The company holds a dominant position in key U.S. gateway markets such as New York, Boston, Miami, San Francisco, and Honolulu, and is rapidly expanding its presence across Europe, Latin America, and the Caribbean. With a diverse portfolio of global properties valued at over $20 billion and generating more than $5 billion in cumulative revenues, Highgate has established itself as a trusted partner for top ownership groups and major hotel brands. The company manages the complete hospitality property lifecycle,... Show More
Job Requirements
- Training in a culinary arts school or apprenticeship preferred but not necessary
- At least 5 years of relevant professional cooking experience including supervisory or management experience
- Proven skills in food preparation, menu planning, and kitchen operations
- Strong organizational and communication skills
- Ability to lead and coach kitchen staff effectively
- Familiarity with budget management is preferred
- Ability to collaborate with management and vendors
- Willingness to work full-time in a resort setting
Job Qualifications
- Training in a culinary arts school or apprenticeship preferred but not necessary
- 5 plus years of relevant professional cooking experience, including supervisory/management experience
- 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
- 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
- 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
- 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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