The immediate direct support Chef is in charge of a Culinary outlet or discipline when the Executive Sous Chef isn’t on property. This Chef has been trained in all aspects of the specific Food and Beverage daily operations and is able to oversee the entire operation.

The Chef is directly responsible for all aspects of daily food preparation in assigned areas of the hotel where food is served, supporting the Chef and the set directions in all areas of Food & Beverage. They direct kitchen staff and handle all food-related concerns or topics on behalf of the Executive Chef for those assigned areas.

Responsibilities include:

• Supporting the Chef in developing and representing all Food, Beverage, and Service of the Department, creating a culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing quality and profit.
• Assisting with interviews, hiring, and managing all culinary staff on a daily basis.
• Ensuring compliance with all current local health department, Corporate HACCP, and Food Safety SOPs, & Federal Guidelines.
• Organizing, overseeing, and managing all food prep operations in daily operations.
• Creating assigned menus, recipes, and use records.
• Executing all accounting procedures required, including F&B checkbook, food checkbook, invoice processing, payroll, monthly inventories, and P&L critiques.
• Monitoring all guest corporate feedback scores and working for a positive influence on rankings.
• Fostering a climate of cooperation and respect between coworkers.
• Mentoring all associates for career development and advancement.

Working Conditions: 35% cerebral and 65% physical.

Location Code: 5513

• Continuous learning and training opportunities.
• Opportunity for career development and advancement.
• Work in a collaborative and respectful environment.

• Minimum 2 years of culinary experience in a professional kitchen.
• Knowledge of food safety and sanitation regulations.
• Ability to manage and train kitchen staff.
• Basic computer skills including Excel, Word, and Outlook.
• Strong analytical and problem-solving skills.