Job Details
Description
Chef | Boutique Hotel
Responsible for overseeing all culinary operations for the hotel restaurant, breakfast service, special events, and in-room dining. Creates high-quality menus, manages food preparation, maintains food safety standards, controls costs, and delivers exceptional dining experiences that align with the hotel's brand and guest expectations.
Key Responsibilities:
- Prepare and execute breakfast, lunch, dinner, banquet, and special event menus.
- Ensure consistency, quality, and presentation of all food offerings.
- Manage food purchasing, inventory, and vendor relationships.
- Control food and labor costs while maintaining profitability.
- Train, supervise, and develop kitchen staff.
- Maintain compliance with health, sanitation, and food safety regulations.
- Collaborate with hotel leadership on seasonal menus, promotions, and guest experiences.
- Monitor kitchen operations, equipment maintenance, and cleanliness standards.
- Respond to guest feedback and accommodate dietary restrictions and special requests.
Qualifications:
- Previous experience as a Chef or Sous Chef in a hotel, restaurant, or luxury hospitality environment.
- Strong knowledge of food preparation, menu development, and cost control.
- Excellent leadership, communication, and organizational skills.
- Ability to work flexible schedules, including weekends and holidays.
- ServSafe Certification preferred.
Equal Opportunity Employer
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