The Hotel a 171 room boutique style hotel that offers both standard rooms and excutive suites is currently seeking an Executive Chef. The Food and Beverage Department consists of a three meal restaurant, a lobby lounge (open daily from 5:00 pm to midnight), sundry shop, room service and banquets. (Groups up to 150 people)
Job Requirements: Manage day to day operations for all restaurant, outlets, room service, culinary, stewarding, beverage, banquet and purchasing operations.
Plan and manage the procurement, production, preperation and presentation of all food and beverage in a safe, sanitary and cost effective manner.
Market the Food and Beverage oultlets, develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture maximum business from both inhouse guests and local market to meet or exceed financial goals.
Manage the maintenance and sanitation of all Food and Beverage areas in the hotel and ensure quality service, regulation compliane and proper protection of company assets.
Promote and execute the "Accident Prevention Program" to minimize liabilities and related expenses.
Ability to effectively control labor and product costs while ensuring superior product/service and maximum profitability.
Management Position? Yes
Applicants who do not already have legal permission to work in the United States will not be considered.
Job Available: Immediately
Compensation
Salary Range: US $40,000.00-US $60,000.00 / Year
Bonus Plan? Yes
Accommodation? No
Other: Medical, Dental, Vacation/Sick Time (PTO)
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