Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel.

As a leader in the culinary team, you will consistently execute at a high level, develop, and implement creative menus for outlets and catering, focusing on driving revenues. Utilizing local and seasonal inspired items when appropriate, you will create thoughtful presentations showcasing foods. You will develop and mentor the kitchen team, oversee all kitchen operations which include procurement, production, preparation, and presentation. Additionally, you will be responsible for developing recipes and cost controls, plating specifications, line checks, production schedules, and cleaning duties for the hotels in a safe and sanitary work environment that conforms to all standards and regulations, achieving profitable, competitive, quality products.

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

You will consistently offer professional, engaging, and friendly service while overseeing daily operations of the Kitchen department, including culinary areas such as Banquets, Outlets, In Room Dining, Staff Cafeteria, and Stewarding. You will be responsible for the execution of the hotel's Strategic Plan as it relates to all culinary areas, role modeling our service promises and ensuring all reporting departments have a keen focus on delivering our service essentials. You will develop and prepare menus suitable for each of the aforementioned areas, balancing creativity and guest requests while ensuring leading edge presentation and food quality.

Maintaining food and beverage standards using standardized food recipes and safe food handling practices will be a key part of your role. You will optimize profitability levels through consistent monitoring of inventory levels, food cost controls, strategic promotional initiatives, and regular assessment of the food product versus value perceived. Utilizing Driftwood’s labor management tools, you will set and monitor staffing levels and productivity targets, ensuring a balance between service and profitability. Preparing weekly schedules will be essential to maximize productivity levels through the effective utilization of all colleagues, providing hands-on support as required.

You will also be responsible for maintaining staffing levels through proactive recruiting, ensuring that performance management and colleague training/development occurs in a timely and consistent manner. Active involvement in the development and implementation of kitchen & restaurant capital projects is expected, along with participation in weekly operational meetings, including the Banquet Event review. You will ensure full compliance with the hotel’s operating controls and seek innovative ways to improve performance regularly.

Overseeing the menu creation of our staff restaurant will ensure the highest quality of product for our internal customers. Promoting teamwork within the Kitchen department and maintaining strong working relationships with all supporting departments will be essential. You will also participate in media and community opportunities to showcase food and beverage products and promote the hotel. Ensuring all municipal and state laws regarding hygiene and security are respected, as well as ensuring that colleagues adhere to all health and safety requirements, is crucial.

Personally responding to food-related feedback and ensuring proper processes and reports are produced will be your responsibility. You will also ensure that all kitchen equipment is in good working order and is properly maintained. Additionally, you will actively participate in the hotel's Department Head and Food & Beverage meetings, holding regular departmental communication meetings and supporting colleague participation in various hotel committees.

Physical demands include the ability to stand, walk, and/or sit and continuously perform essential job functions for an eight-plus hour shift, with frequent twisting, bending, stooping, reaching, standing, and walking, as well as frequent talking, hearing, seeing, and smiling.

• 401(k)
• Dental insurance
• Disability insurance
• Employee assistance program
• Flexible spending account
• Health insurance
• Life insurance
• Paid time off
• Vision insurance
• Room Discounts
• Employee Food and Beverage Discounts

• Experienced in high volume catering with hotel top brands and fine dining.
• Proven leadership and managerial skills supporting an environment of colleague growth and development.
• Current on all culinary trends and active in the furthering of culinary development.
• Extremely creative with strong service skills.
• Proven financial planning skills with the ability to analyze data and trends.
• Computer literate.