Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $66,600.00 - $91,700.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Pet insurance
short-term disability
long-term disability
Paid Time Off
Paid holidays
Tuition Assistance
competitive compensation
401K savings plan with matching funds
associate referral program
Training and development programs
Fundraising matching funds
team volunteer opportunities
24/7 chaplain services
Hotel rate discounts
Job Description
McKibbon Hospitality is a distinguished leader in the hospitality industry, committed to delivering extraordinary culinary and guest experiences through its diverse portfolio of hotels and restaurants across the United States. Renowned for its dedication to quality, innovation, and exceptional service, McKibbon Hospitality operates with a strong focus on employee development and guest satisfaction, striving to set new standards in hospitality management and culinary excellence. The company values a collaborative culture where team members are empowered to contribute creatively and grow professionally, ensuring its continued success in a competitive market. McKibbon’s establishments range from boutique hotels to vibrant restaurants, all unified... Show More
Job Requirements
- Must have at least 3 years experience as an Executive Chef or Executive Sous Chef in a hotel or restaurant with multiple meal periods
- Proficiency in Excel, Word and point of sale systems
- Banquet experience highly desired
- Ability to create a positive and supportive work environment
- Must keep up to date with local events and tailor food and beverage operations accordingly
- Strong interpersonal and communication skills
- Ability to work varied schedule including weekends, holidays and special events
Job Qualifications
- Minimum of 3 years experience as an Executive Chef or Executive Sous Chef in a hotel or restaurant with multiple meal periods
- Proficiency with standard office software including Excel, Word and point of sale systems
- Strong banquet experience highly desired
- Ability to create a fun and supportive work environment
- Excellent interpersonal and communication skills
- Ability to work varied schedules including weekends, holidays and special events
Job Duties
- Provides and sets positive examples of excellent service that are above and beyond for customer satisfaction
- Ensures quality food and service at the Waving Girl restaurant by working side by side with the team
- Manages day-to-day operations, ensuring quality and standards meet guests' and company expectations
- Interacts with guests to obtain feedback on product quality and service levels
- Manages kitchen shift operations ensuring compliance with food and beverage policies, standards and procedures
- Estimates production needs weekly and communicates daily production requirements
- Develops, designs and creates new culinary applications and decorative food displays
- Maintains purchasing, receiving and food storage standards
- Ensures compliance with food handling, sanitation standards and applicable laws
- Oversees hotel banquet operations ensuring correct product ordering, accurate prep lists and communication with sales team
- Monitors food preparation and serving areas to meet quality and brand standards
- Leads shifts enforcing proper techniques and recipes
- Builds mutual trust, respect and cooperation among team members
- Ensures kitchen employees and line cooks understand job expectations
- Recognizes successful performance and produces desired results
- Conducts regular meetings with front and back of house management on marketing, events, menu changes and opportunities
- Oversees hiring and training of back of house employees
- Achieves and exceeds performance, budget and team goals
- Controls profit and loss elements including prep lists, par levels, food waste, inventories and budgeting
- Works with management on administrative duties including tracking expenses and P&L
- Develops and executes culinary-driven marketing strategies
- Utilizes Labor Management System for scheduling and attendance tracking
- Maintains and updates recipes and procedures
- Holds regular team meetings for recognition and improvement
- Collaborates with sales team and Corporate Food and Beverage team on menus and events
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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