Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $47,100.00 - $63,600.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee assistance program
Opportunities for career advancement
Employee wellness programs
competitive salary
Job Description
BHC is a reputable hospitality company known for its commitment to delivering exceptional guest experiences and maintaining high standards of service and quality. Operating in the luxury hotel and resort sector, BHC prides itself on creating memorable dining experiences through its culinary outlets. The company fosters a professional and inclusive work environment that values diversity, merit-based employment, and continuous development. As an equal employment opportunity employer, BHC ensures fair hiring practices and complies with all applicable laws to provide a supportive workplace for all employees. The establishment emphasizes sustainability, innovation, and excellence in its operations to maintain a strong foothold... Show More
Job Requirements
- Minimum 2 years of experience in a culinary leadership position
- experience working in high-volume restaurants, hotels, conference centers or resorts
- ability to work in all kitchen stations
- ability to communicate in English effectively
- ability to work ten-hour shifts, five or six days per week in challenging kitchen conditions
- ability to compute basic math
- knowledge of food cost controls
- computer proficiency
- ability to provide clear and legible communication
- strong problem-solving skills
- ability to complete tasks timely and accurately
- good interpersonal skills with management and staff
- ability to understand and meet guests' and employees' needs
- attention to detail
- ability to work independently
- effective prioritization and delegation skills
- ability to remain professional under pressure
- knowledge of fire and building safety codes
Job Qualifications
- Minimum 2 years of experience working in a culinary leadership position in a high-volume restaurant, hotel, conference center or resort
- experience in the luxury and quality environment
- ability to communicate in English with guests, management, and employees satisfactorily
- ability to compute basic mathematical calculations
- computer proficient
- knowledge of food cost controls
- ability to provide legible communication
- ability to think clearly, analyze and resolve problems under high pressure or emergency situations
- ability to complete work in a timely, accurate and thorough manner
- ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel
- ability to ascertain guests' and employees' needs and comply with them to ensure satisfaction
- ability to focus on details
- ability to prioritize and organize work assignments and delegate work
- ability to remain calm, courteous, and professional with demanding or difficult guests and/or situations
- knowledge of fire and building codes
Job Duties
- Support senior leadership by developing and assuming basic management responsibilities
- assume the role of liaison between all departments within the culinary division and all other hotel departments
- supervise the preparation and cooking of various food items
- develop and implement creative menu items that adhere to CP brand standards
- plan, coordinate and implement special events and PDR
- manage hourly kitchen employees through training, coaching, evaluating and hiring
- may manage other key culinary roles including supervisors and other less senior Sous Chefs
- lead and coach the team towards achieving exceptional guest service and employee satisfaction results
- monitor food production, ordering, quality and consistency daily
- ensure proper safety and sanitation of all kitchen facilities and equipment is up to standards with the executive stewards assistance
Job Location
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