Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $71,600.00 - $98,600.00
Benefits
401(k)
Dental Insurance
Disability insurance
Employee assistance program
Flexible spending account
Health Insurance
Life insurance
Paid Time Off
Vision Insurance
room discounts
Employee Food and Beverage Discounts
Job Description
Driftwood Hospitality Management is a leader in the hospitality industry, known for its fully integrated approach to delivering outstanding client service across its diverse portfolio. The company prides itself on a culture that empowers associates to take initiative, be proactive, and contribute meaningfully to the success of each property through well-defined strategies and clear objectives. With a commitment to excellence, Driftwood Hospitality Management’s team comprises some of the best talent in hospitality, from every employee to every position and hotel it manages. This dedication to quality and innovation enables the company to maintain its reputation for exceptional service and operational... Show More
Job Requirements
- Minimum of 5 years’ experience in culinary leadership roles
- culinary degree or equivalent professional certification
- must be able to travel frequently across multiple property locations
- strong organizational and multitasking skills
- availability to work flexible schedules including weekends and holidays
- ability to lead and motivate a diverse kitchen team
- knowledge of health department regulations and industry best practices
- excellent problem-solving and decision-making skills
- valid food handler certification
- regular and reliable attendance is mandatory
Job Qualifications
- Bachelor’s degree in culinary arts, hospitality management, or related field preferred
- proven experience as an executive chef or senior culinary leader
- strong leadership and team management skills
- excellent knowledge of food safety and sanitation regulations
- proficiency in inventory management and budgeting
- skilled in vendor management and food procurement
- ability to develop menus and catering events
- strong communication and interpersonal abilities
- experience with culinary software and analytics tools
- ability to travel frequently
- commitment to high-quality guest service
Job Duties
- Manages all major food and beverage kitchen operating expenses and sets margins
- walks the dining room floor regularly to interact with members and guests
- dedicates majority of the day to management and supervisory duties
- creates events, theme menus, banquets, and special events
- directs ordering amounts, inventory levels, and equipment maintenance
- inspects and selects the freshest food products to maintain high standards
- maintains food quality and consistency
- measures department effectiveness through profit and service performance
- creates recipes and support materials
- develops strong relationships with preferred suppliers and participates in programming
- ensures quality sanitation programs are followed
- monitors food storage and rotation to comply with health regulations
- interviews, hires, trains, plans, assigns, directs work, evaluates performance, and disciplines staff
- manages chefs, cooks, and stewards
- develops ongoing training programs
- monitors business volume forecasts and staffing needs
- implements excellent guest service to achieve satisfaction
- participates in communications with corporate F&B team
- incorporates safe work practices
- maintains regular and reliable attendance
Job Location
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