Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $55,000.00 - $62,500.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development opportunities
performance bonuses
Job Description
Renaissance Saint Elm Dallas Downtown Hotel is a distinguished full-service hotel located in the heart of Dallas, Texas. This hotel is part of the globally recognized Renaissance brand, known for offering luxurious accommodations, exceptional service, and refined dining experiences. Situated in downtown Dallas, the Renaissance Saint Elm caters to business and leisure travelers seeking a mix of contemporary amenities and the vibrant local culture. The hotel features elegantly appointed guest rooms, versatile event spaces including banquet facilities, multiple food and beverage outlets, and meticulously maintained recreational amenities. With a focus on delivering unparalleled guest experiences, the hotel places great emphasis... Show More
Job Requirements
- High school or equivalent education
- minimum two years culinary schooling preferred
- five years experience as chef
- certification as chef or certified master chef
- Safe Server Alcohol and Food Handlers certification required
- valid driver’s license
- ability to work in extreme temperatures
- ability to stand and move for extended periods
- ability to lift up to 45 lbs
- ability to push and pull up to 250 lbs
- good communication skills
- proficiency in English
- intermediate computer skills
- knowledge of math and budgetary analysis
- ability to work independently and lead a team
- knowledge of federal and state labor laws
- willingness to adhere to grooming and attendance policies
- readiness to participate in training and meetings
- ability to maintain high food safety and sanitation standards
- good physical stamina
- ability to handle multiple simultaneous tasks
Job Qualifications
- High school or equivalent education
- minimum of two years culinary schooling preferred
- five years prior experience as chef with knowledge of international and domestic dishes
- extensive knowledge of wine pairing
- certification as chef or certified master chef by accredited culinary agency
- Safe Server Alcohol and Food Handlers certification
- valid driver’s license
- CPR and/or First Aid training preferred
- excellent leadership and customer relations skills
- detail oriented with strong organizational and communication skills
- intermediate computer skills
- basic computational skills
- knowledge of Windows OS, MS Office, PMS, PBX, Key system, and POS
- strong issue resolution and analytical skills
- thorough knowledge of federal, state, and local employment laws
- extensive knowledge of food products, standard recipes, and preparation techniques
- artistic ability to create themed menus and decorations
- expertise in menu development, marketing, cost and wage control
- ability to create and visualize recipes and supporting materials
Job Duties
- Supervise and coordinate activities of lead cooks, line cooks, prep cooks, and stewards
- responsible for enhancing the food product presented to guests
- recommend changes to the food product and use market research to develop new products
- read menu to estimate food requirements and order food products and supplies
- lead the preparation and production of meals, food quality and presentation
- supervise staff in all food preparation including proper receiving and storage
- expedite peak meal periods with a hands-on approach
- ensure compliance with all safety and sanitation standards, team productivity, cost controls, and overall profitability
- visually inspect and select quality food and beverage products
- create and implement new menus and individual food items
- set sanitation standards and food cost guidelines
- act as liaison between culinary team and hotel departments
- participate in and oversee monthly food inventories
- maintain food quality and consistency in delivery and standards
- support Executive Committee and Executive Chef, monitor food cost, payroll and profit performance
- manage culinary team payroll and attendance
- conduct departmental meetings
- evaluate and encourage staff improvement
- arrange and supervise staff training
- serve as a role model adhering to policies and standards
- maintain knowledge of company benefits and policies
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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