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 the lead chef, you will guide the culinary team to consistently execute at a high level, develop, and implement creative menus for outlets and catering, focusing on driving revenues. You will use local and seasonal inspired items when appropriate and create thoughtful presentations showcasing foods.

Your responsibilities will include:

• Developing and mentoring the kitchen team.
• Overseeing all kitchen operations that include procurement, production, preparation, and presentation.
• Developing recipes and cost controls, plating specifications, line checks, production schedules, and cleaning duties.
• Maintaining a safe and sanitary work environment that conforms to all standards and regulations.
• Ensuring 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.

Your essential job functions will include:

• Consistently offering professional, engaging, and friendly service.
• Overseeing daily operations of the Kitchen department, including Banquets, Outlets, In Room Dining, Staff Cafeteria, and Stewarding.
• Responsible for the execution of the hotel's Strategic Plan as it relates to all culinary areas.
• Maintaining food and beverage standards using standardized food recipes and safe food handling practices.
• Optimizing profitability levels through consistent monitoring of inventory levels and food cost controls.
• Preparing weekly schedules and ensuring productivity levels are maximized.
• Ensuring performance management and colleague training/development occurs in a timely manner.
• Actively participating in the development and implementation of kitchen & restaurant capital projects.
• Participating 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.
• Personally responding to food-related feedback.
• Ensuring all kitchen equipment is in good working order and maintained.

Join our team and be part of an organization that values diversity and inclusion in the workplace.

• 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.
• Current on all culinary trends and active in furthering culinary development.
• Extremely creative with strong service skills.
• Proven financial planning skills with the ability to analyze data and trends.
• Experience and comfort with television and other media promotional venues.
• Computer literate.