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We are seeking an experienced culinary leader to oversee a high-volume, three-meal-a-day hotel restaurant. This individual will take ownership of day-to-day kitchen operations, food quality and consistency, cost controls, and team development while maintaining strong standards for sanitation and execution. The ideal candidate is a hands-on leader who thrives in a fast-paced environment and can partner closely with the General Manager to deliver an excellent guest experience while achieving the restaurant’s operational and financial goals.
Salary and Benefits
- Medical, Dental, and Vision coverage with company contribution.
- Additional benefits include Short-Term and Long-Term Disability, Accident, Hospital Indemnity
- 401(k) eligibility after one year – with company match
- 12 Vacation/PTO days during the first year, with additional time earned after year one
- Employee discounts on F&B
- Cell phone reimbursement
Position Overview
- Direct day-to-day culinary operations for a high-volume, three-meal-a-day bar and grill
- Maintain consistent standards for food quality, kitchen execution, sanitation, staffing, and overall culinary performance
- Oversee menu execution, purchasing, inventory, food costs, labor management, and waste reduction
- Hire, train, schedule, coach, and develop a strong culinary team
- Work closely with the General Manager to support guest satisfaction, operational goals, and financial results
Job Qualifications
- Minimum of 3 years of Chef or Kitchen Management experience within a high-volume Hotel restaurant operation
- Previous three-meal-a-day and high-volume culinary experience strongly preferred
- Demonstrated ability to effectively control food and labor costs
- Strong leadership skills with experience coaching, developing, and building successful kitchen teams
- Solid understanding of food safety, sanitation, inventory management, purchasing, and ordering procedures
- Ability to lead and execute effectively in a fast-paced restaurant environment
- Strong communication, organizational, and problem-solving abilities
- Culinary degree or other formal culinary training preferred
- ServSafe certification preferred
JOB ID: 181850
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Matt Bracher