Position Overview: Lead and inspire the culinary team, delivering exceptional dining experiences while ensuring operational excellence and adherence to standards.

Key Responsibilities:

• Schedule and supervise kitchen staff to maintain labor guidelines and adequate coverage.
• Oversee food preparation, portioning, presentation, and quality control.
• Plan meals, develop menus, and ensure health and sanitation compliance.
• Manage departmental budget and inventory, ensuring profitability and cost control.
• Recruit, train, and develop team members while fostering a positive work environment.
• Collaborate on short- and long-term operational and financial goals.
• Ensure guest satisfaction through consistent delivery of high-quality products.
• Maintain compliance with health, safety, and regulatory standards.

Requirements:

• Minimum of 3+ years of culinary leadership experience in a hotel.
• Comprehensive knowledge of culinary techniques, budgeting, and kitchen operations.
• Physical ability to lift/pull 50 lbs, bend, stoop, and reach as required.
• Strong organizational, communication, and team-building skills.
• High school education required; culinary education preferred.
• Ability to obtain necessary certifications and CPR/First Aid training.

Compensation & Benefits:

• Salary: $70,000 - $80,000/year.

• Relocation assistance (up to $3,000).
• Hotel accommodation during transition.
• Annual bonus structure.
• Medical/Dental benefits after 90 days.
• 401(k) eligibility after 90 days.
• PTO (80 hours/year, usable after 90 days).

• Minimum of 3+ years of culinary leadership experience in a hotel.
• Comprehensive knowledge of culinary techniques, budgeting, and kitchen operations.
• Physical ability to lift/pull 50 lbs, bend, stoop, and reach as required.
• Strong organizational, communication, and team-building skills.
• High school education required; culinary education preferred.
• Ability to obtain necessary certifications and CPR/First Aid training.