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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $57,000.00 - $60,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development opportunities
Employee wellness programs
Job Description
Azul Hospitality is a renowned hospitality company known for delivering exceptional guest experiences through its portfolio of premium resorts and hotels. Known for its commitment to quality and excellence, Azul Hospitality prides itself on creating memorable dining experiences that blend impeccable service with innovative culinary artistry. As a company, Azul Hospitality fosters an environment that emphasizes teamwork, professionalism, and continuous growth, ensuring that every member contributes meaningfully to the overall success of the property while maintaining the highest standards of hospitality. Their resorts are designed not only to provide comfort and luxury but also to offer exquisite culinary options for... Show More
Job Requirements
- High school diploma or equivalent
- Minimum five years’ experience as a Chef in a similar role
- Culinary certification or equivalent credentials
- Valid driver’s license
- Safe Server Alcohol and Food Handlers certification
- Ability to work in extreme temperatures and physically demanding environments
- Strong communication skills
- Ability to manage and train a culinary team
- Knowledge of food safety and sanitation standards
- Proficient in budget management and cost control
- Strong organizational and leadership skills
- Intermediate computer skills
- Ability to work flexible schedules including peak periods
- Commitment to upholding grooming and attendance standards
- Willingness to comply with company policies and procedures
Job Qualifications
- High school or equivalent education
- Minimum of two years of culinary schooling preferred
- Five years of prior experience as a Chef with knowledge of international and domestic dishes
- Extensive knowledge of wine pairing
- Certification as Chef or Certified Master Chef from a government accredited culinary agency
- Safe Server Alcohol and Food Handlers certification
- Valid driver’s license
- CPR or First Aid training preferred
- Excellent leadership and customer relations skills
- Strong organizational and communication skills
- Intermediate computer proficiency
- Knowledge of Windows OS, MS Office, PMS, PBX, Key systems, and POS
- Knowledge of complex mathematical calculations and budgetary analysis
- Ability to analyze and resolve issues effectively
- Thorough knowledge of federal, state, and local employment laws
- Expertise in food products, recipes, and preparation
- Ability to distinguish product quality and presentation
- Experience conducting meetings and menu briefings
- Artistic creativity in menu development and event presentations
Job Duties
- Supervise and coordinate activities of lead cooks, line cooks, prep cooks, and stewards
- Responsible for enhancing the food product presented to guests by responding to market and guest needs
- Recommend changes to food products and develop new products based on market research
- Read menus to estimate food requirements and order products and supplies from vendors
- Lead the preparation and production of meals, ensuring food quality and presentation
- Supervise proper receiving and storage of all food and related items
- Expedite peak meal periods with a hands-on approach
- Ensure compliance with safety and sanitation standards, team productivity, cost controls, and profitability
- Visually inspect and select quality food and beverage products including fruits, vegetables, meats, fish, and spices
- Create and implement new menus and individual food items
- Set sanitation standards, product rotation, and monitor food cost awareness among culinary staff
- Act as liaison between culinary team and other hotel departments
- Participate in and oversee monthly food inventories
- Maintain consistency and quality in food delivery and standards
- Provide specialist support to the Executive Committee and Executive Chef
- Manage food costs within budget guidelines
- Participate in hiring and training of new staff
- Conduct and participate in monthly departmental meetings
- Manage payroll and time attendance system
- Continuously evaluate and improve staff performance
- Cross-train staff and ensure adherence to standard operating procedures
- Serve as role model adhering to policies and high standards
- Maintain knowledge of company benefits and policies
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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