Operate the kitchen in a profitable manner as outlined in the annual budget.
Supervise and participate in the preparation and execution of the Restaurant, Bar. Banquet, Room Service, and Pool (Summer Season).
Monitor production and quality levels of all food products.
Train, develop and maintain employee skills and relations.
Monitor stewards responsibility.
Oversee incoming food product to insure proper quality.
Inspect all refrigeration and dry storage for proper handling and rotation.
Observe cafeteria to insure proper quality at all times.
Develop and maintain ongoing education programs for sanitation and safety. Job Requirements
High school diploma or equivalent.
Three to five years culinary experience in a hotel or restaurant.
Previous experience supervising a staff of fifteen or more employees.
Knowledge of culinary departments.
Good working knowledge of basic accounting.
Creative, innovative and assertive personality.
Excellent communication skills. Benefits Benefits
Paid Time Off
Employee Funded 401K
Optional Vision, Long term disability, and short term disability insurance available.
Company Hotel Travel Discounts
An Equal Opportunity Employer
Benchmark Hospitality International - 14 months ago