Hotel Kitchen Manager/Chef n B

A local Hospitality Group seeks a Kitchen Manager/Chef & B to lead its Culinary and Front of House Teams at its hotel in Jacksonville. The ideal candidate will possess experience as a Kitchen Manager, Chef de Cuisine, and/or Executive Sous Chef in Hotel Food & Beverage operations, with the ability to also lead the FOH Team and engage with Guests. Are you looking for a new challenge 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 - $55,000 to $65,000
• Health, Dental, & Vision
• PTO
• 401k

Responsibilities:

• Lead both Front of House and Back of House operations
• Execute 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 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:

• 3-5 years of experience in a full-service high-end hotel or resort with high volume in multiple outlets
• Independent Restaurant experience
• Fine Dining experience is a must!
• 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