Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $55,000.00 - $65,000.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Paid holidays
Job Description
Our client is a prestigious hospitality establishment known for delivering exceptional culinary experiences in a dynamic and fast-paced environment, such as a high-end club, hotel, or resort. With a commitment to excellence and superior service, the company prides itself on maintaining high culinary standards and creating memorable dining moments for its clientele. The establishment fosters a culture of teamwork, continuous improvement, and leadership development within its culinary department. This full-time career opportunity comes with a competitive salary range of $55,000 to $65,000 annually, commensurate with experience and qualifications. The role involves varying schedules, including working holidays and weekends, emphasizing the... Show More
Job Requirements
- High school diploma or GED
- Culinary school or technical school preferred
- Minimum of three years as a working chef in a club, hotel, or resort
- Strong leadership skills
- Ability to walk and stand continuously
- Ability to lift up to 50 lbs
- Ability to work in a heat sensitive environment
- Flexibility to work varied hours including holidays and weekends
Job Qualifications
- High school diploma or GED required
- Culinary school or technical school graduate preferred
- Minimum of three years’ experience as a working chef in a club, hotel, or resort
- Strong leadership skills
- Computer literacy with proficiency in Microsoft Word and Excel
Job Duties
- Assist in setting goals and budgets with the Executive Chef
- Interview and hire new a la carte and banquet employees
- Train and onboard new employees
- Write weekly schedules adhering to labor guidelines
- Manage weekly labor costs and submit overtime requests
- Ensure adherence to food cost and labor goals
- Communicate daily updates to kitchen employees
- Assign daily production tasks based on team capabilities
- Manage food production quality and presentation
- Conduct team meetings to ensure sanitation and consistency
- Delegate tasks and follow up on responsibilities
- Report equipment deficiencies promptly
- Manage inventory and order specialty banquet items
- Maintain recipes, guidelines, and standards for all food served
- Ensure proper labeling and storage of food items
- Maintain safety and security in the workstation
- Collaborate on menu creation with Executive Sous Chef
- Prepare reports and perform administrative duties assigned by Executive Chef
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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