Hotel Kitchen Manager/Chef n B Goodwin Recruiting - 4.0 Jacksonville, FL Job Details Full-time $55,000 - $65,000 a year 14 hours ago Benefits Dental insurance 401(k) Paid time off Vision insurance Qualifications Hotel cost control Recipe adherence Food service health code compliance ServSafe Budget control Fine dining experience Team leadership Labor cost analysis High school diploma or GED Kitchen cost control Inventory tracking for food cost management Food & beverage production Managing kitchen staff Restaurant cost management Hotel restaurant experience Full Job Description A local Hospitality Group seeks a Kitchen Manager/Chef & B to lead its Culinary and Front of House Teams at its hotel in Jacksonville. The ideal candidate will possess experience as a Kitchen Manager, Chef de Cuisine, and/or Executive Sous Chef in Hotel Food & Beverage operations, with the ability to also lead the FOH Team and engage with Guests. Are you looking for a new challenge with a stable Company whose Culture is focused on providing guests with the highest quality Food and Service and offers growth opportunities? If so, please submit your resume today!

Benefits:

Salary - $55,000 to $65,000 Health, Dental, & Vision PTO 401k

Responsibilities:

Lead both Front of House and Back of House operations Execute the highest quality Food & Beverage Ensure the highest level of Guest Service that exceeds expectations Ensure proper team coverage to execute a high level of production while keeping payroll costs in line Oversee ordering, receiving, storage (including temperature-setting), usage, and rotation of food Works with Maintenance in the repair of equipment and preventative maintenance programs Assists with menu development and engineering Leads culinary staff in the proper preparation of menu items and sanitation Spearheads the development and execution of special events, VIP parties, and staff events Facilitates all requested menu tastings for hotel events Maintains procedures for cost controls and product quality Responsible for safety and sanitation practices

Requirements:

3-5 years of experience in a full-service high-end hotel or resort with high volume in multiple outlets Independent Restaurant experience Fine Dining experience is a must! Experience in leadership of both back-of-house and front-of-house Apprenticeship, culinary schooling, or equivalent work experience is beneficial Dedication to the execution of food products, standard recipes, and proper preparation Understanding of food and labor cost controls, and other controllable costs Ability to multitask and manage many tasks Minimum of a High school education ServSafe Certification