Position Overview:
Lead and inspire the culinary team, delivering exceptional dining experiences while ensuring operational excellence and adherence to standards.
Key Responsibilities:
- Schedule and supervise kitchen staff to maintain labor guidelines and adequate coverage.
- Oversee food preparation, portioning, presentation, and quality control.
- Plan meals, develop menus, and ensure health and sanitation compliance.
- Manage departmental budget and inventory, ensuring profitability and cost control.
- Recruit, train, and develop team members while fostering a positive work environment.
- Collaborate on short- and long-term operational and financial goals.
- Ensure guest satisfaction through consistent delivery of high-quality products.
- Maintain compliance with health, safety, and regulatory standards.
Requirements:
- Minimum of 3+ years of culinary leadership experience in a hotel.
- Comprehensive knowledge of culinary techniques, budgeting, and kitchen operations.
- Physical ability to lift/pull 50 lbs, bend, stoop, and reach as required.
- Strong organizational, communication, and team-building skills.
- High school education required; culinary education preferred.
- Ability to obtain necessary certifications and CPR/First Aid training.
Compensation & Benefits:
- Salary: $70,000 - $80,000/year
- Relocation assistance (up to $3,000)
- Hotel accommodation during transition
- Annual bonus structure
- Medical/Dental benefits after 90 days
- 401(k) eligibility after 90 days
- PTO (80 hours/year, usable after 90 days)
