This position works closely with the Executive Chef to ensure the culinary department operates effectively, including adherence to health regulations. Follows brand standards to ensure menus, presentation, food quality, and timely delivery meets client’s needs. Effective management of assigned staff to ensure achievement of overall financial results, guest satisfaction and positive team members relations.
REQUIRED SKILLS AND EXPERIENCE
Education: High school diploma or GED required. College and/or culinary degree or equivalent experience required. Serve Safe or approved equivalent certification, or the ability to obtain certification is required.
Experience/Knowledge/Skills/Abilities: 5+ years of progressive kitchen supervisory experience required. Must be detail oriented, have ability to communicate well with all levels within and outside the organization, and be able to problem-solve with team members. Must be able to manage multiple priorities in a fast-paced environment. Prefer 2 or more years as a chef in a hotel setting of similar size, brand, and reputation for outstanding service.
Physical Requirements: Ability to lift, push, and pull up to 50 pounds on a regular basis throughout shift. Requires ability to work extended hours based on business needs, with physically demanding responsibilities such as walking, standing, carrying, and lifting throughout the extended shift.
EEO AA M/F/Vet/Disabled