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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $48,000.00 - $64,800.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Meal allowance
Job Description
Our company is a distinguished hospitality establishment renowned for delivering exceptional dining experiences and unparalleled customer service excellence. We believe that a passionate, dedicated team is the heart of any thriving business, and we pride ourselves on fostering a work environment where every team member genuinely believes in what they do. Our commitment to passion, customer focus, and outstanding quality drives us to consistently exceed guest expectations, positioning us as a leader in the culinary and hospitality industry. In this dynamic and fast-paced setting, culinary excellence and organizational proficiency are highly valued traits, welcoming professionals eager to grow and contribute... Show More
Job Requirements
- Culinary degree from an accredited institution or equivalent experience
- 2-3 years of experience in restaurant or hotel food and beverage or 4-5 years of related experience
- High school diploma or equivalent
- Excellent verbal and written communication skills
- Strong analytical and problem-solving abilities
- Ability to manage long hours standing and heavy lifting
- Ability to safely operate company vehicles or golf carts
- Ability to lift up to 50 lbs
- Willingness to work in a professional kitchen and outdoor weather conditions as needed
Job Qualifications
- A culinary degree from an accredited institution and 2-3 years of experience directly in the restaurant or hotel food and beverage field or 4-5 years of experience in the above areas
- High school diploma or equivalent
- Excellent verbal and written communication skills
- Ability to communicate effectively with guests managers and team members
- Ability to coach team members to improve performance and focus
- Strong analytical and problem-solving skills
- Ability to understand and interpret basic financial statements and reports to improve performance
- Understanding of overall profit and loss with a focus on food and beverage cost management
- Ability to exercise judgment and make decisions based on job knowledge and company goals
Job Duties
- Day-to-day management of dinner service and production including managing product utilization for targeted food cost and managing work schedule of culinary and ware washing staff for appropriate labor cost
- Manage the menu matrix of all dinner for the week to yield the best product variety of guest experience and most efficient production
- Assist in menu development testing training and implementation
- Work with the Dining Room Management team to achieve smooth sufficient service periods and educate wait staff in menu knowledge and service knowledge
- Schedule culinary and stewarding teams for full coverage of operations and control of labor costs with all tracking and reporting of daily weekly and monthly costs
- Track and report all daily weekly and monthly labor and food costs
- Manage ordering purveyor relationships and control of food and operating costs
- Act as the culinary representative at outside events when required
- Coach counsel and review PM cooks and stewards with the assistance of the Executive Chef
- Serve as contact for all maintenance issues for the kitchen
- Maintain a professional atmosphere in the kitchen at all times
- Communicate with other departments to assure seamless hotel operations
- Participate in weekly managers meeting when executive sous chef is unable to attend
- Relay information to staff in weekly kitchen staff meetings
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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