Job Overview
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Paid holidays
Career Development
Job Description
This job opportunity is offered by a reputable hotel that prides itself on delivering exceptional culinary experiences and superior guest service. As a high-volume, multi-unit restaurant operation within a luxury hotel setting, the establishment maintains rigorous standards in food quality, preparation, and presentation. The hotel kitchen operates under strict safety protocols and culinary guidelines to ensure consistency across all food and beverage offerings, aligning with the expectations of discerning guests. This hotel is well-known for its dynamic and fast-paced environment where teams collaborate to deliver excellence in all aspects of dining service. The culinary staff plays a critical role in... Show More
Job Requirements
- Minimum 3 to 5 years culinary experience in a high volume restaurant kitchen
- Must have the ability to obtain or renew all government required licenses or certifications
- Ability to work in a productive and cohesive team environment
- High organizational skills to prioritize work and meet deadlines
- Ability to comprehend and follow supervisor's instructions
- Capacity to perform duties within multiple temperature ranges
- Maintain a neat, clean and well-groomed appearance
- Ability to work with interruptions
- Strong knowledge of food service industry, cuisines and beverages
- Excellent communication skills in English, both written and oral
- Adequate mathematical skills including addition, subtraction, multiplication, and division
- Ability to give clear direction and guidance to team members
- Experience in planning, budgeting and understanding financial statements
- Experience controlling labor costs and cost of goods
- Executive management experience in high volume, 4-star restaurant environments
- Experience managing multi-unit restaurant operations with annual volume exceeding 2.5 million
- Ability to lift and carry up to 50 pounds
- Endurance to stand and walk several miles per shift
- Capability to work in loud, smoke-filled environments
Job Qualifications
- Be able to work in a productive and cohesive team environment
- Have the desire to be extremely organized and prioritize work and meet deadlines
- Must have the ability to comprehend and follow supervisor's instructions
- Can perform duties within multiple temperature ranges from hot to cold
- Maintains a neat, clean and well-groomed appearance
- Able to work with interruptions
- Strong knowledge of food service industry, cuisines and beverages
- Possess excellent communication skills, both in written and oral form
- Ability to read, write, speak and understand English
- Ability to effectively present information and respond to questions from groups
- Must possess sufficient mathematical skills to complete recipes, schedules, forecasts and budgets
- Ability to add, subtract, multiply, and divide in all units of measure
- Must maintain the ability to provide clear direction, instruction and guidance to team members and guests
- Ability to collect information and solve customer concerns promptly and efficiently
- Must have experience in planning and budgeting
- Able to read and understand financial statements
- Experience controlling labor costs and cost of goods for multiple food and beverage units
- Must have experience in high volume, 4-star restaurants with 3-5 years executive management experience
- Experience running a multi restaurant operation with 2.5+ million a year in volume is required
Job Duties
- Safely prepare all food prep and food items in accordance with standard hotel recipes and specifications
- Ensure good turnover of products by practicing proper rotation and maintaining
- Listen and respond to guest inquiries using a positive, clear speaking voice
- Answer questions and offer assistance to provide excellent guest service
- Monitor (in the absence of the Saucier or Sous Chef) staff performance, product quality and production flow
- Foster improvements where needed
- Participate in the activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs
- Make constant contact with both internal and external customers to provide optimal guest service
- Analyze feedback from customers, make judgments and take action to implement suggestions for improvement
- Maintain a productive working relationship with all customers
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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