Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $47,500.00 - $64,100.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
team environment
Job Description
HRI Hospitality is a distinguished company specializing in hotel ownership and management with a rich history of restoring properties to their former splendor while also spearheading new build projects that become vibrant centers of urban communities. The company prides itself on its unique perspective in the hospitality industry, blending tradition and innovation to offer exceptional experiences to guests across its diverse portfolio of brands and locations. With a strong commitment to growth and excellence, HRI Hospitality is dedicated to fostering a dynamic and inclusive work environment where passionate hospitality professionals can thrive and build their careers.
One of HRI Hospit... Show More
One of HRI Hospit... Show More
Job Requirements
- Minimum of five years experience in culinary field or any similar combination of education and experience
- Knowledge of safety programs and regulations
- Read, write, and speak English fluently
- Spanish skills helpful
- Ability to communicate effectively and professionally with other business departments, guests, and vendors
- Ability to diplomatically deal with difficult situations and people while exhibiting a consistent level of professionalism
- Ability to perform advanced kitchen math such as determining menu costing
- Basic computer skills including spreadsheets, word processing and email
- Must have an unexpired food handlers safety certificate
- Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists
- Ability to interpret a variety of instructions furnished in written, oral, report or schedule
- Experience in meeting deadlines and multiple priorities of business demands as required
- Possess basic knowledge of business contracts
- Able to work with little or no supervision
- Operate kitchen equipment
- Able to lead, train, motivate, and evaluate kitchen team for optimum performance
- Able to develop, cost, and implement menus that are creative, innovative, and healthy while exceeding the expectations of quality and value for members and guests
Job Qualifications
- Minimum of five years experience in culinary field or a similar combination of education and experience
- Knowledge of safety programs and regulations
- Ability to communicate effectively and professionally with business departments, guests, and vendors
- Ability to diplomatically handle difficult situations and people while maintaining professionalism
- Ability to perform advanced kitchen math including menu costing
- Basic computer skills including spreadsheets, word processing, and email
- Possession of an unexpired food handlers safety certificate
- Ability to solve practical problems with limited standardization
- Experience in meeting deadlines and managing multiple priorities
- Basic knowledge of business contracts
- Ability to work independently
- Leadership skills to train, motivate, and evaluate kitchen team
- Ability to develop, cost, and implement creative, innovative, and healthy menus
Job Duties
- Assist in planning menus for all food outlets in the hotel trains
- Supervise and evaluate the work of cooks
- Coordinate the work of line cooks and kitchen assistants to assure economical and technically correct food preparation within budgeted labor goals
- Approve the requisition of products and other necessary food supplies
- Ensure high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times
- Assist in safeguarding kitchen staff by implementing training on safety, sanitation, and accident prevention
- Assist with standard recipes and food preparation techniques to ensure quality and minimize food costs
- Exercise portion control and assist in establishing menu selling prices
- Attend food and beverage staff and management meetings as needed
- Consult with catering department about food production aspects of special events in executive chef’s absence
- Cook or supervise skillful food preparation
- Evaluate food products to assure quality standards
- Interact with service director to assure food production exceeds expectations of members and guests
- Assist in evaluating job performance of kitchen staff
- Correct, reward, and discipline staff fairly and legally
- Maintain cleaning and maintenance schedules for kitchen areas and equipment
- Provide training and professional development opportunities for kitchen staff
- Attend service lineups and ensure kitchen staff attendance
- Motivate and develop staff including cross-training and promotion
- Visit dining area to greet members
- Maintain professional standards and conduct
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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