Head Chef

Job Title: Head Chef

Department: Food and Beverage

Reports To: Food and Beverage Manager

Details: Full-Time, Salary Position

Job Responsibilities

• Nurture a positive working environment.
• Restaurant and banquet menu revision and development
• Supervision of all kitchen staff including training and annual reviews
• Supervision and coordination of all culinary activities at the hotel.
• Controlling costs and minimizing waste.
• Ensure compliance with federal, state, local and company health, safety, sanitation, and alcohol awareness standards.
• Standardizing the production of recipes to always ensure quality.
• Establishing the techniques of food service preparation and presentation.
• Conduct regular inspections on kitchen equipment to ensure upkeep and maintenance.
• Remain on top of culinary trends and seek ways to improve culinary trends.
• Communicate goals and objectives in a manner that inspires employees.
• Ensure that all kitchen staff consistently adhere to grooming and appearance standards.

Skills

• Bachelor's degree in culinary arts or equivalent professional experience
• SERV Safe certified or complete certification during initial 60 days.
• Extensive food knowledge.
• Strong leadership and organizational skills.
• Excellent problem resolution skills.
• A love and passion for food, plus a good sense of taste and smell.

Physical Requirements & Working Conditions

• Able to stand and work on your feet for long periods of time.
• Able to lift and move 50lbs of equipment/product throughout hotel.

Job Type: Full-time

Pay: $50, $52,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience:

• Cooking/Banquet: 2 years (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person