Overview:
Are you a passionate culinary professional seeking an exciting opportunity to showcase your skills? Join our dynamic team at our prestigious hotel as a Chef and B! We are searching for an energetic and enthusiastic individual who thrives in a fast-paced environment. As a Chef and B, you will oversee the entire food and beverage operation including culinary and have the chance to create exceptional dining experiences for our esteemed guests, leaving a lasting impression on their palates.
ResponsibilitiesKey Responsibilities:

• Prepare and present exquisite dishes with impeccable attention to detail
• Collaborate with a talented culinary team to develop innovative menus
• Ensure adherence to high-quality standards and food safety regulations
• Maintain a clean and organized kitchen area
• Train and mentor junior staff members to enhance their culinary abilities
• Manage inventory and control costs to optimize efficiency
• Stay updated with industry trends and bring fresh ideas to the table
• Deliver exceptional service and exceed guest expectations
• Provides visionary leadership and management of the culinary research and development process from product creation through implementation.
• Devises innovative product offerings for a variety of venues including main dining rooms, buffets room service, specialty restaurants, banquets, catering, and themed/special events.
• Formulates and implements procedural guidelines, policies, and standards pertaining to the overall food and beverage operations.
• Included in this are menu design, product specifications, cleanliness and sanitation, and food, labor, and operating expenses’ cost controls.
• Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts.
• Manages the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes.
• Collaborates with Purchasing in identifying and sourcing required products.

Qualifications

• 4 years previous management experience in Culinary, Hotel Restaurant, and Events
• College degree or certification in culinary field/hospitality field preferred
• Working knowledge of sanitation standards and proper preparation and presentation of food and beverage Ability to understand financial goals and accomplish them
• Lead Front of House and Culinary leadership and Team, with proven ability to effectively lead and train a diverse workforce
• Ability to communicate effectively with the public and other Team Members
• Ability to work extended hours, weekends, holidays, etc. when business necessitates
• Ability to stand for extended periods of time and lift up to 50 pounds
• Ability to work in humid and/or extreme heat or cold (not weather-related)
• Being able to work on multiple projects with desired outcome for each
• Understanding of Expense management, and use of resources efficiently
• Effectively communicate, read, write and speak English, create presentations, and reports
• Food/Beverage Service Worker Permit, where applicable