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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $49,600.00 - $66,900.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
training programs
Career Development
Job Description
Barton Creek Resort & Spa is a premier luxury resort located in the scenic Texas Hill Country, known for its stunning natural beauty, exceptional guest services, and top-tier amenities. This resort has distinguished itself as a leader in the hospitality industry through its dedicated team of intelligent, self-motivated associates who collaborate to uphold the company’s high standards of excellence. With a strong emphasis on teamwork and individual excellence, Barton Creek Resort & Spa fosters a supportive work environment that encourages personal and professional growth. Employees are valued for their contributions and are provided with comprehensive training and mentoring, enabling them... Show More
Job Requirements
- 3-4 years of culinary leadership experience in high-volume, full-service kitchens, preferably within a hotel environment
- proven ability to lead, develop, and motivate a culinary team
- strong written and verbal communication and organizational skills
- creative thinker with knowledge of emerging food trends and concepts
- proficient in computer software, including Microsoft Outlook, Kronos, and OnTrack
- financial acumen with experience managing budgets, payroll, and scheduling
- college degree or culinary certification preferred
- Texas Food Handler/Serve Safe Food Manager certification required
- ability to lift, push, pull, and carry moderate weights
- capable of walking and standing for extended periods with frequent bending and twisting
- proficiency in using culinary tools and equipment, including knives and commercial appliances
- work primarily indoors within restaurant and kitchen environments, with exposure to humidity, steam, and extreme temperatures
- potential exposure to hazardous cleaning chemicals
- standard cooking utensils and commercial kitchen equipment
- software tools such as Microsoft Outlook, Kronos, and OnTrack
Job Qualifications
- 3-4 years of culinary leadership experience in high-volume, full-service kitchens, preferably within a hotel environment
- proven ability to lead, develop, and motivate a culinary team
- strong written and verbal communication and organizational skills
- creative thinker with knowledge of emerging food trends and concepts
- proficient in computer software, including Microsoft Outlook, Kronos, and OnTrack
- financial acumen with experience managing budgets, payroll, and scheduling
- college degree or culinary certification preferred
- Texas Food Handler/Serve Safe Food Manager certification required
- ability to lift, push, pull, and carry moderate weights
- capable of walking and standing for extended periods with frequent bending and twisting
- proficiency in using culinary tools and equipment, including knives and commercial appliances
Job Duties
- Supervise food preparation and presentation by line cooks and garde manger personnel, ensuring adherence to established recipes and standards
- conduct regular quality checks on plating and food presentation across all outlets
- manage requisition and ordering processes for ingredients and supplies from storerooms and stewarding
- maintain proper sanitation practices, ensuring kitchen cleanliness and organization meet Health Department standards
- oversee inventory management, ensuring adequate stock of all necessary products and optimal storage for quality preservation
- collaborate with the Chef de Cuisine to establish, update, and enforce standardized recipes
- train staff on menu items, including ingredients, preparation techniques, and flavor profiles
- conduct regular staff training sessions on safety procedures, loss prevention policies, and operational best practices
- foster employee growth and interdepartmental teamwork, championing a culture of respect and development
- assist in recruiting, interviewing, and onboarding culinary associates
- provide coaching and counseling to staff, ensuring performance evaluations are completed effectively and on time
- develop staffing schedules to balance operational needs, financial objectives, and employee satisfaction
- lead daily stand-up meetings, facilitating clear communication and alignment on goals
- ensure compliance with Omni Standards, including documentation for new hire training, orientation, and uniform issuance
- conduct routine inspections of kitchen equipment, reporting malfunctions promptly
- support financial objectives by managing payroll, monitoring schedules, and controlling operational costs
- facilitate monthly OST (Operational Safety Training) meetings, ensuring agenda preparation and execution with documented minutes
- ensure culinary offerings consistently meet guest expectations through high-quality preparation and presentation
- stay abreast of food trends and culinary innovations to enhance menu offerings and guest satisfaction
- perform additional tasks as assigned by management, contributing to the overall success of the culinary department
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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