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A National Hospitality Group seeks an Executive Chef to lead its Culinary Team. The ideal candidate will possess experience as an Executive Chef or Chef de Cuisine in Luxury Hotel/Resort/ Boutique Food & Beverage operations. Are you looking for an opportunity to elevate your career with a stable Company whose Culture is focused on providing guests with the highest quality Food and Service and offers growth opportunities? If so, please submit your resume today!
Benefits:
- Salary – $120,000 to $125,000
- Bonus
- Multiple Health Plans
- Dental & Vision Insurance
- Life Insurance
- Short-Term and Long-Term Disability
- 401k
- PTO with accrual starting on your first day
Responsibilities:
- Leads the Culinary team
- Execution of the highest quality Food & Beverage
- Ensure the highest level of Guest Service that exceeds expectations
- Ensure proper team coverage to execute a high level of production while keeping payroll costs in line
- Oversee ordering, receiving, storage (including temperature-setting), usage, and rotation of food
- Works with Maintenance in the repair of equipment and preventative maintenance programs
- Assists with menu development and engineering
- Leads the culinary staff in the proper preparation of menu items and sanitation
- Spearheads the development and execution of special events, VIP parties, and staff events
- Facilitates all requested menu tastings for hotel events
- Maintains procedures for cost controls and product quality
- Responsible for safety and sanitation practices
Requirements:
- Culinary Degree preferred
- 3-5 years of experience in a Luxury full-service hotel/resort/boutique experience with high volume in multiple outlets
- Independent Restaurant experience
- Fine Dining or Upscale Casual experience in American/California cuisine
- Experience in leadership of both back-of-house and front-of-house
- Apprenticeship, culinary schooling, or equivalent work experience is beneficial
- Dedication to the execution of food products, standard recipes, and proper preparation
- Understanding of food and labor cost controls, and other controllable costs
- Ability to multitask and manage many tasks
- Minimum of a High school education
- ServSafe Certification
JOB ID: 177305
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Rick Duarte