<h3>Job Description</h3>
Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for a talented Hotel Executive Chef to join our Brickell team!
WHY BUTLER!
<ul>
<li>Competitive Salary!</li>
<li>Health, Dental benefits, Vision and a 401k plan match</li>
<li>Flexible Scheduling</li>
<li>Provided breakfast, lunch, and dinner shift meals</li>
<li>Culinary uniforms</li>
<li>Growth and development opportunities.</li>
</ul>
RUN THE SHOW:
<ul>
<li>Oversee day-to-day BOH operations in Miami</li>
<li>Learn and teach Butler’s ordering and inventory systems</li>
<li>Supervise production staff within the kitchens</li>
<li>Open new restaurants and build teams ranging up to 40-50 members</li>
<li>Monitor P&amp;L, COGS to hit targets, approximately 5-7 million per year</li>
<li>Maintain kitchen SOPs for a clean &amp; efficient workplace</li>
<li>Comply with all food safety and sanitation guidelines</li>
<li>Learn Butler's menu items and train staff according to the recipes</li>
</ul>
IDEAL CANDIDATE
<ul>
<li>7-10 years of Food &amp; Beverage experience preferred, 5 years in a leadership role.</li>
<li>3 years of Hotel Experience. </li>
<li>A well-groomed appearance.</li>
<li>Worked in a fast-paced, busy environment with minimal supervision</li>
</ul>
ABOUT BUTLER
Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation.
The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Powered by JazzHR
tQQlQRWSqC

Hotel Executive Chef

<h3>Job Description</h3>
Our Mission To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh.
What Makes Us Unique
You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. Alliance Hospitality Group is a growing company and we are looking for team members to grow with us.
Our Concept Situated in the W Hotel in Scottsdale, Donabe is hosting a residency as a Japanese Steakhouse that offers rare and imported Wagyu, as well as a thoughtfully curated Sushi program that emphasizes high-quality seasonal cuisine through a shareable menu. Sushi Chef Lucas Chen brings an innovative take on Japanese cuisine, bringing dishes like mouthwatering Foie Gras &amp; Duck Fried Rice as well as A5 Wagyu served on a hot stone with daikon &amp; shiso chimichurri to the table. The restaurant has a full bar inclusive of worldly wines, Japanese whiskies, and alluring cocktails. The concept is brought to you by Alliance Hospitality Group, the masterminds behind FLINT By Baltaire in Phoenix, Baltaire Steakhouse in Los Angeles, and other notable restaurant concepts.
Donabe is located on the second floor of the W Scottsdale in a restricted area for 21+ guests. The restaurant is open 7 days a week (Sunday through Thursday from 5:30 to 9 PM, and Friday through Saturday from 5:30 to 10 PM). We are also open for Breakfast &amp; Lunch from 6:30am - 2:00pm daily.
What We Expect:
Description &amp; Necessary Qualifications
The Executive Chef will oversee complete operation of the kitchen. 5 - 10 years of experience in a leadership level kitchen position are required. Experience leading and conducting at least two to three restaurant openings, banquet experience for private parties of 2-500 people are desired. Graduation from an accredited culinary school and multilingualism are both encouraged. This hands-on cooking position requires no less than 55-60 hours of work per week, with required holiday/night/weekend hours and need-based shift coverage for hourly staff. Candidate must be ServSafe certified.
Duties &amp; Responsibilities
<ul>
<li>Kitchen Operations Oversight.</li>
<li>Execute and maintain quality and consistency of food with full adherence to corporate standards to acquire and protect restaurant sales - act with a sense of urgency, be friendly, professional, and engaged</li>
<li>Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service</li>
<li>Understand the market and surrounding areas (i.e. restaurants, businesses, hotels)</li>
<li>Regularly measure and evaluate service through company service audits, and leveraging guest/employee feedback</li>
<li>Maintain the highest level of safety, security, sanitation, and cleanliness of facility</li>
<li>"Inspire, Inspect, and Inform" restaurant personnel on a daily basis</li>
<li>Follow, maintain, and enforce adherence to kitchen schedules, par lists, prep lists, order guides, and opening/closing procedures.</li>
<li>Assist in overseeing kitchen repairs and maintenance, weekly food inventories, food education at pre-shift meetings, and quarterly food shows for FOH/BOH staff.</li>
<li>Understand how to use basic computer applications and POS systems.</li>
<li>Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline.</li>
<li>Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs.</li>
</ul>
General Executive Management
<ul>
<li>Develop culinary manager team to develop people and manage systems.</li>
<li>Give Chef's meaningful and challenging work assignments.</li>
<li>Conduct quarterly management evaluations to track improvement of fundamental skills.</li>
<li>Develop hourly staff positions within the restaurant, conduct quarterly restaurant staff evaluations.</li>
<li>Hire great talent and terminate any member of the staff on an as needed basis.</li>
<li>Develop plans for continuous improvement in the restaurant's service levels.</li>
<li>Participate in Donabe's PR, Marketing, and Sales Building efforts/tactics for both the restaurant and the food operations at the W Hotel.</li>
<li>Must firmly confront poor performance while also recognizing and rewarding good performance.</li>
<li>Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs.</li>
<li>Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills.</li>
<li>Implement efficient and productive systems/processes in all departments (staffing levels, etc.).</li>
<li>Must be compliant with all Arizona State labor/hiring laws, Department of Health standards, and OSHA standards.</li>
<li>Responsible for all food service within the W Hotel which include; a 3 meal period a day fine-dining Restaurant, Pool food service, Lobby food service, Banquet Event food and execution, and In-Room Dining.</li>
</ul>
Financial and P&amp;L Adherence
<ul>
<li>Build a culture of financial responsibility (sales tracking, labor, waste, breakage, PPA, costs).</li>
<li>Accurately process and submit.</li>
<li>Develop, establish, implement, and enforce proper and timely use of waste sheets and labor proforma.</li>
<li>Control cash, credit, and other receipts by following company cash handling/reconciliation procedures.</li>
<li>Assist in developing plan to meet or surpass expectations set by P&amp;L projections with an eye toward maximizing efficiency and productivity and holding department managers accountable to budgets.</li>
<li>Approve/track all spending and prepare any necessary paperwork in a prompt and organized fashion.</li>
<li>Seek better efficiency and productivity.</li>
<li>Hold all Department Managers accountable for costs and budgets.</li>
</ul>
Standards &amp; Safety Compliance
<ul>
<li>Must have thorough understanding of Arizona labor and hiring laws.</li>
<li>Must follow in-house safety program and conduct monthly in-house health inspections.</li>
<li>Must adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf life guidelines.</li>
<li>Commit to source locally when possible and cultivate diversity in the kitchen.</li>
</ul>
THE CULTURE OF AN AHG EXECUTIVE CHEF
As an Executive Chef for Alliance Hospitality Group, LLC your goal is to assist the staff, both front and back of house, and the restaurant to succeed. You must instill best practices for the staff to not only succeed in their basic job functions, but to fulfill our philosophy of engaging, befriending, and building a long-term relationship with every guest through our food offerings, beverage offerings and human interactions.
How does this apply to the Executive Chef?
1. You must ensure the entire staff, front and back of house, has a complete understanding and thorough knowledge of the food. The first step is to maintain a complete understanding of all menu items and corresponding recipes. You must also participate in regular verbal testing of the staff, particularly BOH members.
2. You must motivate the BOH staff to build enthusiasm around the products and the food being served to the guest.
3. You may delegate duties, but the results remain your responsibility. The task of serving the food perfectly rests on your shoulders. Excuses of a runner shortage or food not coming up together will not be accepted. You must work to find a solution to these types of problems so the guest experience is not compromised. REMEMBER: You can't delegate the follow through!
4. You must ensure each guest is WOWed by every dish. You are responsible for knowing when 50% of a dish remains untouched. If the remaining portion has not been requested to-go, then the guest likely wasn't wowed. You need to pull information from the staff and directly from guests to ensure a perfect experience for each diner.
5. You must understand your clientele and your market. Know what prices your market can bear and understand your clientele's perception of portion size.
6. You must fully engage with guests to help build lasting relationships. Touch tables in the dining room, take guests on kitchen tours, and be available for FOH management whenever possible for table visits. You need to give guests a superb culinary experience and befriend them personally.
7. Whenever possible, offer to cook for guests that you have a relationship with. Making a repeat guest feel special only strengthens the relationship - and diners like to feel important in front of their guests.
8. You must work with employees tirelessly to ensure everyone understands our philosophy of engaging, befriending and building long-term relationships. Always look through those glasses when making decisions.
9. You must run a balanced business; financial responsibility must be taken as seriously as the livelihoods of the staff are dependent on your decision-making. Within the budget we must constantly strive to exceed the expectations and manage our resources creatively and responsibly.
10. You must manage the cultivation and education of the BOH culinary team. You should acknowledge an employee's readiness for promotion and understand who our future leaders are, ensuring we find a place for them in the company.
Ideal Candidate Will Have:
<ul>
<li>Minimum of 5+ years of Executive Chef experience within a high-volume fine dining restaurant and/or hotel environment.</li>
<li>Minimum of 12+ years cooking experience</li>
<li>ServeSafe Certified</li>
<li>Ability to work on your feet for extended hours.</li>
<li>Strong organizational and time management skills with a particular attention to detail.</li>
<li>Strong knife skills.</li>
<li>Creativity and idea generator and executer.</li>
<li>Must be available to wore irregular hours, shifts, weekends, special events, weekends and holidays.</li>
<li>Strong food and beverage knowledge.</li>
<li>Strong organizational and time management skills with a particular attention to detail.</li>
</ul>
We Offer:
<ul>
<li>$90-$100K Annual Salary + 20% Quarterly Bonus</li>
<li>401K Retirement Savings</li>
<li>Medical/Dental/Vision Insurance</li>
<li>Free meal per shift</li>
<li>Growth &amp; Development opportunities</li>
</ul>

Hotel Executive Chef - Donabe

<h3>Job Description</h3>
About our Company: 
Hotel Genevieve is a new hotel project from Austin’s acclaimed hospitality group Bunkhouse. At 122 rooms, it is Bunkhouse’s largest hotel to date and melds new architecture with rich touches that reference Louisville’s one-of-a-kind culture. Inspired by a city that is much more layered than bourbon and horses, the hotel is named for a regional type of limestone, Saint Genevieve, which is a key ingredient in bourbon production. Limestone is also prevalent throughout Texas, providing a throughline from Bunkhouse origins to this new chapter in Kentucky. Saint Genevieve is also the patron saint of Paris, celebrating both the French origins of Louisville and the many women that worked to bring the hotel to life.
Hotel Genevieve is proud to be a part of Bunkhouse, a hospitality company that is founded on the pillars of design, music, and authentic community-driven experiences. Bunkhouse operates and has designed, developed, and revitalized a celebrated portfolio of hospitality projects throughout the U.S., which include Hotel San José (sanjosehotel.com), Hotel Saint Cecilia (hotelsaintcecilia.com), Austin Motel (austinmotel.com), Jo’s Coffee (joscoffee.com), Hotel Magdalena and Summer House on Music Lane (hotelmagdalena.com), The Carpenter Hotel and Carpenters Hall (carpenterhotel.com) in Austin; Hotel Havana and Ocho (havanasanantonio.com) in San Antonio; Phoenix Hotel (phoenixsf.com) in San Francisco, California; and Hotel San Cristóbal and Benno (sancristobalbaja.com) in Todos Santos, Mexico, with plans for expansion and future projects throughout the U.S. and Mexico.
We're looking for:
The person in this position must have excellent communication skills, the ability to resolve conflict, and a thorough understanding of Bunkhouse policies. An Executive Chef must develop and maintain the company’s culture, values, and reputation in the public eye and with all staff, guests, vendors, and partners. Furthermore, they must promote Bunkhouse Vision and Core Values in all actions and decisions.
In addition to these qualities, we seek an Executive Chef who demonstrates exceptional leadership and teambuilding, inspiring and empowering our food and beverage department to consistently deliver excellence. The ideal candidate will possess a keen eye for detail, a passion for culinary innovation, and a commitment to fostering a positive and collaborative work environment. They should also exhibit strong organizational skills, capable of efficiently managing multiple venues and special events while upholding the highest standards of quality and service. The ability to adapt to evolving industry trends and guest preferences is essential, as is a dedication to continuous improvement and professional development within the culinary arts.
Knowledge, Skills, and Abilities:
<ul>
<li>High School diploma or general education degree (GED). Certification from a credited Culinary Institute preferred.</li>
<li>Minimum of three years (3) of relevant experience.</li>
<li>Experience with inventory controls (i.e. food, beverage, all kitchen supplies/utensils, and food and beverage waste).</li>
<li>Excellent verbal, written, and graphic communication and interpersonal skills.</li>
<li>Has a basic understanding of coffee operations.</li>
<li>Understanding of French cuisine preferred.</li>
<li>Strong organizational skills.</li>
</ul>
Bunkhouse is an equal opportunity employer and values diversity. All employment is decided on the basis of qualifications, merit and business need.
Job Responsibilities:
<ul>
<li>Collaborate with other personnel to plan and develop recipes and menus, considering such factors as seasonal availability of ingredients and estimated number of customers.</li>
<li>Plan, direct, and supervise the food preparation, purchasing and cooking activities of all venues at Hotel Genevieve.</li>
<li>Analyze recipes to assign prices to menu items, based on food, labor and overhead costs.</li>
<li>Collaborate with event planning team to create specialized menus for weddings, parties, and banquets, ensuring each occasion is tailored to the client's preferences and dietary requirements.</li>
<li>Oversee the creation and execution of special events and holiday menus in accordance to set timelines. Ensuring holiday and special event menus are provided to sales and marketing in time to properly promote and all dishes are prepared and presented to the highest standards of quality and consistency.</li>
<li>Stay updated on current culinary trends and incorporate innovative ideas into event and holiday menus to enhance guest satisfaction and maintain a competitive edge in the market.</li>
<li>Conduct regular menu tastings and training sessions with kitchen staff to familiarize them with new recipes, ingredients, and cooking techniques specific to event and holiday menus, ensuring that all team members are well-prepared to meet guest expectations.</li>
<li>Monitor menu performance, analyzing sales data and guest feedback to identify areas for improvement and refine future offerings accordingly.</li>
<li>Inspect supplies, equipment, and work areas to ensure conformance to established standards and arrange for equipment purchases and repairs as necessary.</li>
<li>Check the quality of raw and cooked food products to ensure that standards are met.</li>
<li>Monitor sanitation practices to ensure that employees follow standards and regulations.</li>
<li>Determine how food should be presented and create decorative food displays.</li>
<li>Meet with customers to discuss menus for special occasions such as weddings, parties and banquets (if applicable).</li>
<li>Meet with sales representatives in order to negotiate prices and order supplies.</li>
<li>Develop and maintain relationships with vendors.</li>
<li>Estimate amounts and costs of required supplies, such as food and ingredients.</li>
<li>Order or requisition food and other supplies needed to ensure efficient operation.</li>
<li>Check the quantity and quality of received products.</li>
<li>Follows inventory standards and procedures to consistently conduct an accurate inventory.</li>
<li>Manage waste awareness and practice cost of goods awareness.</li>
<li>Prepare and cook foods of all types, either on a regular basis or for special guests or functions.</li>
<li>Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary.</li>
<li>Create staff schedule that remains within budgeted labor for BOH.</li>
<li>Adjust and approve any changes to schedule in collaboration with payroll.</li>
<li>Supervise and coordinate activities of cooks and workers engaged in food preparation.</li>
<li>Instruct cooks and other workers in the preparation, cooking, garnishing and presentation of food.</li>
<li>Determine production schedules and staff requirements necessary to ensure timely delivery of services.</li>
<li>Demonstrate new cooking techniques and equipment to staff.</li>
<li>Ensure staff has a complete understanding of their job requirements and sufficient. training after holding them accountable for results through regular performance evaluations.</li>
<li>Motivate and lead staff to create a cohesive culture of excellence and integrity.</li>
<li>Maintain awareness of documentation needed and retained in employee files.</li>
<li>Ensure open lines of communication with staff, all departments and upper management via email, logbooks, meetings, etc., to ensure all needs of the hotel are met.</li>
<li>Keep abreast of safety and emergency procedures and OSHA requirements.</li>
<li>Attend relevant meetings.</li>
</ul>
Based upon fluctuating demands of the operation and in order to exceed expectations, it may be necessary to perform a multitude of different functions not specifically related to this position. This person may be expected to perform other tasks and duties as needed or as directed. Furthermore, employee responsibilities and job descriptions are subject to review and revision.
Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. 
Working Conditions:
Work is typically performed in a hotel / food and beverage setting. The noise level in the work environment is usually moderate. The work involves a majority of sitting, bending, stooping, twisting, climbing and some lifting up to 50 lbs.
Bunkhouse is committed to providing access and reasonable accommodation in its services and employment for individuals with disabilities. To request disability accommodation in the application process or for a specific position, contact Bunkhouse Human Resources at <a href="mailto:hr@bunkhousegroup.com" target="_blank">hr@bunkhousegroup.com</a> or (512) 852-2311.
Benefits:
Bunkhouse offers a liberal working environment that encourages individuality and creativity. We offer a superior benefits package to employees who work 30 hours/week or more that includes:
<ul>
<li>Highly subsidized Medical, Dental and Vision insurance</li>
<li>Company paid Life Insurance and Long-Term Disability coverage</li>
<li>Short Term Disability coverage</li>
<li>Generous Paid Time off (Full Time)</li>
<li>Free stays at Bunkhouse hotels (Full Time)</li>
<li>401k with company matching</li>
<li>Employee Discounts (50% off on food &amp; beverage!)</li>
<li>8 weeks paid Parental Leave (Full Time, after 1 year employment)</li>
</ul>
Bunkhouse Core Values:
<ul>
<li>BE REAL. We treat everyone like human beings. We are respectful and authentic, we listen, and we develop meaningful relationships with guests, customers and each other. We encourage our employees to have a voice and to use it to improve the work we do.</li>
<li>CREATE MAGIC. In design, service and all things, we go above and beyond to inspire. Every detail counts, and we believe that our work is a collaboration that depends on all of us bringing our creativity and passion to work with us every day.</li>
<li>BE HERE NOW. In our work, creating a sense of place is important. We contribute to the fabric of our respective communities by honoring, representing and supporting the communities in which our businesses exist. We make it our goal to be experts on our cities, and we leave travelers with a sense of where they have been.</li>
<li>EMBRACE ADVENTURE. We don’t always know where the road will lead, but we know that we’ll have each other along the journey. We strive to learn and grow from our experiences, to create meaningful structure along the way and, in some cases, to embrace chaos when necessary.</li>
<li>LOOK TOWARDS THE FUTURE. We work with a spirit of continuous improvement in all areas. We seek to provide a path of growth for all of our employees and for Bunkhouse as a whole.</li>
</ul>

Executive Chef - Hotel Genevieve

<h3>Job Description</h3>
The Hotel Zamora, a beautiful boutique hotel located in St. Pete Beach, FL, is seeking an experienced Sous Chef. With stunning views overlooking the Intercoastal Waterway and Gulf of Mexico, the Hotel Zamora provides a luxurious retreat for its guests. Besides relaxing in the beautifully appointed guest rooms, our guests experience intuitive service in our Rooftop Lounge, Sidewalk Restaurant, Private Dining, and Meeting/Banquet space. The Hotel Zamora is under new ownership and management with Sherman Associates, an accomplished and proven real estate development and management company. Our commitment to people and our vision for the future, combined with our history of success spanning decades, makes Sherman Associates who we are today.
The Sous Chef tasks and responsibilities are diversified and vary from cooking or plating certain dishes to establishing the menu and dealing with the ingredient providers. More specifically this position is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. Therefore the position requires both culinary and managerial skills.
Essential Functions
<ul>
<li>Assumes responsibility to ensure success of kitchen operation</li>
<li>Coordinates with team on the development of daily specials</li>
<li>Accountable for all preparation and delivery of all food items or to ensure the quality standards, communicate quality issues to supervisors</li>
<li>Portions cooked food or gives instruction to size of portions and methods of garnishing</li>
<li>Handles product properly to ensure maximum shelf life and sanitation</li>
<li>Cooks and assures preparation of food according to recipes</li>
<li>Committed to an innovative approach and to working with staff to continually develop new products, services, and cost savings ideas</li>
<li>Plans and/or participates in the development and implementation menus and utilization of food surplus and leftovers, taking into account the number of guests, marketing conditions, popularity of various dishes and recentness of menus</li>
<li>Estimates food consumption, and purchases to requisitions food and kitchen supplies ensuring expenditures stay within budget</li>
<li>Participates in monthly inventories and completing all appropriate reports and information required by the accounting department</li>
<li>Assists in developing and implementing all standards and procedures for the Food and Beverage department</li>
<li>Completes other tasks and duties as assigned based on business needs</li>
</ul>
Minimum Requirements 
<ul>
<li>Minimum 2 years of experience in a Sous Chef role leading a team. </li>
<li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations</li>
<li>Hospitality Management, Culinary Degree, or equivalent experience required</li>
<li>Must have three years of experience working in a kitchen, with at least one year of supervisory experience</li>
<li>Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience</li>
<li>Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook</li>
<li>Ability to work a varied schedule that may include days, evenings, and weekends or split shifts</li>
<li>Excellent verbal, written and presentation skills; Ability to communicate effectively with community partners, vendors, external parties, and across internal divisions</li>
<li>A passion for the mission, vision, and values of Sherman Associates</li>
</ul>
Benefits:
Benefits
Sherman Associates strives to lead the market in the benefits we offer. In addition to medical, dental, vision and supplemental benefits, what sets us apart includes
<ul>
<li>Low Deductible Health Insurance Plans</li>
<li>Fully paid short term disability</li>
<li>Fully paid life insurance</li>
<li>Additional Supplemental Insurance Policies including
<ul>
<li>Voluntary Accident &amp; Critical Illness</li>
<li>Hospital Indemnity</li>
<li>Long-Term Disability</li>
<li>Pet insurance</li>
<li>Fully paid employee assistance program</li>
<li>Fully vested 401k company match program</li>
<li>9 Paid holidays and competitive PTO program (starting at 15 days annualized)</li>
<li>Starbucks and Hotel discounts</li>
<li>Charitable giving strategy with corporate match</li>
</ul>
</li>
</ul>
Sherman Associates is an Equal Opportunity and Affirmative Action Employer. We encourage women, minorities, individuals with disabilities, and protected veterans to apply.
This job advertisement is intended to provide information essential to understanding the scope of the position. It is not an exhaustive list of skills, duties, responsibilities or working conditions associated with the position.
Only applicants who complete our application process will be considered for employment. Applicants that need reasonable accommodations to complete the application process may contact <a href="mailto:careers@sherman-associates.com" target="_blank">careers@sherman-associates.com</a>

Executive Sous Chef - The Hotel Zamora

<h3>Job Description</h3>
The La Jolla Beach &amp; Tennis Club is currently seeking a highly skilled Executive Sous Chef to join our team at our beautiful oceanfront property!
Be a part of the diverse team at La Jolla Beach &amp; Tennis Club, Inc. Our landmark hotels and restaurants have become La Jolla institutions, which are founded on family values and community mindedness. La Jolla Beach &amp; Tennis Club, Inc. offers excellent benefits and a great work environment for our employees.

What we offer:
<ul>
<li>Free daily meal and salad bar</li>
<li>Free parking</li>
<li>Benefits including: Medical, Dental, Vision, 401K (based on employment status)</li>
<li>Paid vacation, sick, and holiday time</li>
<li>Dining discounts for employees (and up to 6 guests) at the Marine Room, The Shores Restaurant, and our Club Dining!</li>
<li>Property retail shop and hotel discounts</li>
<li>$500 referral bonus for referring new employees to The La Jolla Beach &amp; Tennis Club</li>
</ul>

What we ask:
<ul>
<li>Consistently provide professional, attentive, and genuinely friendly service</li>
<li>Promote and follow LJBTC, Inc's Signature Service standards and requirements to ensure a lasting impression of exemplary service resulting in satisfied and loyal members and guests</li>
</ul>

Schedule: Full time, shifts vary
Rate: The salary range for this position is between $90-100k

SUMMARY
Assists and supports the Chef de Cuisine and/or Executive Chef in all daily culinary operations of the La Jolla Shores Hotel, including menu design, training, cost control, catering, banquet events, and restaurant operations. 

ESSENTIAL DUTIES AND RESPONSIBILITIES:

<ul>
<li>Assumes responsibility of kitchen in absence of Chef De Cuisine and/or Executive Chef (i.e. Staff performance, food quality, and sanitation, etc).</li>
</ul>

<ul>
<li>Trains, works, and oversees employees engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.</li>
</ul>

<ul>
<li>Instructs kitchen staff in various cooking methods and techniques as needed under Chef de Cuisine and/or Executive Chef's guidelines.</li>
</ul>

<ul>
<li>Supervises sanitation procedures to exceed California State Health Codes requirements.</li>
</ul>

<ul>
<li>Review daily banquet events for proper timing, staffing, ordering and execution of food preparation.</li>
</ul>

<ul>
<li>Maintains high level of food quality, freshness, and consistency at all times including presentation, taste, hot food hot and cold food cold. etc.</li>
</ul>

<ul>
<li>Supervise staff to ensure to maximum productivity.</li>
</ul>

<ul>
<li>Assists Chef de Cuisine in proper recipe documentation including recipe book and pictures.</li>
</ul>

<ul>
<li>Requisitions supplies and places food orders (ie. vegetables, meats, poultry, dairy, etc. ) under the Executive Chef's guideline.</li>
</ul>

<ul>
<li>Reviews daily pricing sheets and maintains knowledge of competitive pricing.</li>
</ul>

<ul>
<li>Ensures that all employees stations are setup with complete mise en place for all menu and related special items ten minutes prior to service.</li>
</ul>

<ul>
<li>Maintains a high level of communication with Executive Chef, Chef de Cuisine, Dining Room Manager, Kitchen Staff and wait staff.</li>
</ul>

<ul>
<li>Establishes and maintains proper safety procedures with the Chef de Cuisine and/or Executive Chef for all kitchen areas.</li>
</ul>

<ul>
<li>Enforces the Executive Chef's guidelines and standards for personal presentation and professional environment to ensure that staff adheres to standards.</li>
</ul>

<ul>
<li> Exceeds sanitation standards and assures cleanliness of overall kitchen by carrying out tasks and delegating duties as necessary.</li>
</ul>

<ul>
<li> Monitors kitchen employees to assure that correct closing procedures are followed.</li>
</ul>

<ul>
<li> Attends regularly scheduled kitchen meetings including food and beverage and manager's meeting.</li>
</ul>

<ul>
<li>Other duties may be assigned.</li>
</ul>

OUTCOME
The Executive Sous Chef has ultimate responsibility for the quality, consistency, preparation, and presentation of all food items including catering and restaurant under the supervision and guidance of the Executive Chef.

Employees in this position play a vital role by assisting the Chef de Cuisine and Executive Chef in ensuring continuing creative performance, working, and coaching employees with dedication to excellence.

SUPERVISORY RESPONSIBILITIES
In coordination with the Chef de Cuisine and the Executive Chef, the Executive Sous Chef manages subordinates, directly supervises all kitchen employees, carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Additional responsibilities may include interviewing, hiring, training employees, planning, assigning, directing work, appraising performance, rewarding, disciplining employees, addressing complaints and resolving problems in coordination with the Chef de Cuisine and/or Executive Chef.

QUALIFICATION REQUIREMENTS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE
Associate's degree (A.A.) or equivalent from two‑year college or technical school; or at least six years related experience and/or training; or equivalent combination of education and experience. Six (6) years all around experience in professional restaurant kitchen, preferably in a Resort, Club, or Hotel environment. Experience in European and Continental Cuisine.

LANGUAGE SKILLS
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures or governmental regulations. Ability to write reports, business correspondence and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, staff, customers and the general public. Must be able to communicate effectively in English with vendors, customers, guests, visitors, employees, managers, executives, and owners. Bilingual in Spanish is not required but appreciated. 

MATHEMATICAL SKILLS
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, food cost, labor cost, area, circumference and volume. Ability to understand P &amp; L Statements and budgets. Ability to apply basic concepts of Algebra and Geometry.

REASONING ABILITY
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Must be able to solve routine and no routine problems. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. 

CERTIFICATES, LICENSES, REGISTRATIONS
Must have and maintain a current Food Handlers Card and Responsible Beverage Service certification. 

PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to talk or hear and taste or smell. The employee frequently is required to stand; walk; and use hands to finger, handle, or feel objects, tools, or controls. The employee is occasionally required to sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl.

The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORKING CONDITIONS

ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions and extreme heat. The employee occasionally works near moving mechanical parts and in outside weather conditions and is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, extreme cold, risk of electrical shock, and vibration. 

The noise level in the work environment is usually moderate to loud.

Employees are required to perform all tasks as safely as possible and to adhere to the applicable safety procedures. 

The La Jolla Beach &amp; Tennis Club is committed to ensuring a safe work environment for all employees. In compliance with federal "Right to Know" requirements, the company freely discloses this information so that all employees are informed about potential hazards in the work place. We encourage all employees to immediately report any known or potentially dangerous hazards to management.

INTERACTION
Employees in this position interact daily with the Chef de Cuisine and/or the Executive Chef, Director of Food and Beverage, and Dining Room Mangers, as well as all kitchen employees and wait staff. Frequently, employees interact with vendors, Human Resources, Executive Committee members, guests, and customers. Occasionally, employees interact with owners and Board Members.

SCHEDULING
This company operates seven days a week, 24 hours a day. At times it will be necessary to move you from your accustomed schedule as task assignments demand. In addition, it should be understood that business needs determine the number of hours that you work.

Executive Sous Chef, La Jolla Shores Hotel

<h3>Job Description</h3>
Restaurant Executive Chef

Hotel - Upscale

Coralville, Iowa

Salary: 70 to 80K

Send your resume to <a href="mailto:jcameron@geckohospitality.com" target="_blank">jcameron@geckohospitality.com</a>

We are actively seeking the best possible Restaurant Executive Chef the hospitality industry has to offer! We are in the market for a Professional Restaurant Executive Chef with solid leadership building skills and high energy. If this sounds like your style as an Restaurant Executive Chef, Apply Today for our location in Coralville, Iowa. This role is an opportunity to be at the forefront of culinary innovation, offering creative dining experiences backed by an extensive beverage selection and a modern, inviting atmosphere. Ideal for professionals eager to set new industry standards, we promise not just a job, but a chance to shape the future of hospitality, leveraging our commitment to excellence and community engagement to exceed the expectations of our discerning clientele. Are you interested in expressing your passion for the culinary arts at our location in Coralville, Iowa

Apply Today, dont miss this fantastic opportunity to become our Restaurant Executive Chef! Hotel experience preferred, but not required. 

Send your resumes to <a href="mailto:jcameron@geckohospitality.com" target="_blank">jcameron@geckohospitality.com</a>

Title of Position: Restaurant Executive Chef

Job Description:

The Restaurant Executive Chef will demonstrate leadership abilities by hiring, managing and guiding all Culinary Staff, as well as being responsible for creating a kitchen atmosphere bolstered by teamwork and welcomes constructive feedback. The most important part of this position is to ensure all dishes are served timely and exceed our guests expectations. We will count on the talent of the Restaurant Executive Chef to motivate their team, create remarkable cuisine and devoted to excellence in execution.

Benefits:

 Competitive Starting Salary

 Medical Insurance

 Dental Insurance

 Vision Insurance

 Life Insurance

 401K

 PTO


Qualifications:

 The Restaurant Executive Chef must consistently support to the success of the operation

 Trust, honesty, integrity and passion for customer satisfaction is required for the Restaurant Executive Chef

 A solid track record achieving financial results is a must for the Restaurant Executive Chef

 The Restaurant Executive Chef must be passionate about and thrive on the development and mentoring of others

 High volume experience of 3+ years as an restaurant Executive Chef is a must for this position




Apply Now Restaurant Executive Chef located in Coralville, Iowa

If you would like to be considered for this position, email your resume to <a href="mailto:jcameron@geckohospitality.com" target="_blank">jcameron@geckohospitality.com</a>

Executive Chef - Upscale Hotel Restaurant - Newly Remodeled

<h3>Job Description</h3>
Chautauqua Hotel Co. Athenaeum in Chautauqua, NY is looking for an executive sous chef to join our strong team. We are located on 3 S Lake Drive. Our ideal candidate is attentive, motivated, and hard-working.
Responsible for advanced planning and directing of food preparation.  Manages all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision. Provides leadership training and hands-on management of the kitchen staff. 3-5 years combined Sous Chef education/experience required. The Athenaeum Hotel Kitchen supports culinary services for all ten of the Chautauqua Hotel Company food service operations.
About Your Workday
Business Operations &amp; Strategy
<ul>
<li>In collaboration with the Executive Chef and Chef, Sous Chefs support the leadership of back-of-the-house operations and collaborate with front-of-house staff to ensure a premier culinary and guest service are delivered.</li>
<li>Oversee event operations to ensure that top-quality food is prepared and served that meets company and guest standards for proper service, taste, temperature, portioning, and presentation.</li>
<li>Ensure that tools, processes, and training are implemented to achieve guest satisfaction by exceeding culinary expectations. </li>
<li>Monitor performance indicators as measures of success, including consistent/efficient food service within budget, staffing levels are maintained, inventory/supplies are accurate, cost controls are implemented, equipment is well-cared for and in top working condition, clean/safe environment is provided, and that feedback reflects satisfaction from guests.</li>
<li>Interact regularly with and receive feedback from the Executive Chef, Restaurant Manager, Food &amp; Beverage Director, and Hotel General Manager.  </li>
<li>Ensure compliance with federal and state laws to provide a visibly clean and safe kitchen environment for guests and staff by following regulations to comply with food safety/alcohol service and health precautions as established by the Centers for Disease Control (CDC), Occupational Health and Safety Administration (OSHA), US/New York Department of Health, Liquor Control Board, US/New York State Department of Labor, Chautauqua Hotel Company, and Chautauqua Institution.</li>
</ul>
Financial Management 
<ul>
<li>Execute menus with consideration for special dietary needs and products, manage costs versus budget, and identify inconsistencies in daily operations, taking corrective action as necessary.  </li>
<li>Adhere to purchasing and inventory procedures for menus, complete orders to ensure accurate stock and lead-time for specialty items. Implement controls to minimize operating costs to stay within food cost margins. Collaborate with the Executive Chef to determine products in rotation to avoid waste.</li>
<li>Coach management, shift supervisors, and teams to maintain profit margins without compromising guest satisfaction by effectively controlling labor costs and operating expenses within the budget.</li>
</ul>
Brand Champion
<ul>
<li>Provide training to less experienced staff to enhance food service. Implement standardized best practices and processes/procedures to constantly improve quality, team productivity, and standards. </li>
<li>Communicate a clear and distinctive message regarding food service excellence and act as a passionate role model that demonstrates an exceptional work ethic and inspires operational excellence.</li>
<li>Maintain high visibility in areas of responsibility and interface with event hosts regularly to obtain feedback on the quality of guest/culinary experience, service levels, and overall satisfaction.</li>
</ul>
Talent Management
<ul>
<li>Provide always professional leadership to teams through clear communication, active engagement, working leadership, and well-documented coaching and corrective counseling. </li>
<li>Communicate routine and specific performance feedback as well as hold teams accountable to goals and standards. Conduct regular meetings with teams, including pre/post-shift communications.    </li>
<li>Embrace opportunities for cross-training/operations by supporting recruitment, training/development, and scheduling needs across all restaurant venues in the Food &amp; Beverage Department.</li>
<li>Promote talent development through coaching, mentoring, and training employees with a focus on employee performance aligned to skills/capabilities to deliver on culinary objectives.</li>
<li>Ensure that the candidate experience is aligned with the talent philosophy of the Institution. Promote retention of an experienced seasonal workforce without reliance on staffing agencies or overtime. </li>
<li></li>
</ul>
About Your Schedule
Chautauqua Institution and Chautauqua Hotel Company offer flexible schedules, full and part-time, for seasonal employment during summer operations starting annually each June and concluding in August. Seasonal employment may be available earlier (pre-season) and beyond season (post-season) based on business needs and candidate availability. Schedules typically include evenings, weekends, and/or holidays as a requirement.
While you will confirm your final schedule with management at the time of an interview and offer of employment, you should generally anticipate the following schedule options for this position: 
Typically work an eight-hour shift with a start time that varies between 5am to 5pm.
About Your Compensation 
Compensation for this position starts at $18.00/Hour and, with demonstrated experience and qualifications, candidates may earn up to $22.00/Hour. 
About Living on the Grounds
Chautauqua Institution may provide limited housing options on our grounds or assist you with locating nearby housing arrangements for select opportunities based on business needs. Housing is not an option for many positions and may be of a cost to you. If the section below is incomplete, candidates should assume that this is no housing associated with this position. 
Housing may be available in a limited capacity. 
About Chautauqua Institution 
Chautauqua Institution is a not-for-profit global convener of dialogue on the most significant issues of the day through engagement across four pillars of the arts, education, religion, and recreation. The Chautauqua community is located on the shores of Chautauqua Lake in southwestern New York State and comes alive each summer with a unique mix of visual and performing arts, lectures, interfaith worship/programs, and recreational activities. Chautauqua Institution owns and operates Chautauqua Hotel Company, a comprehensive hotel, food &amp; beverage, conferencing, and events organization. The Institution’s office in Washington, DC is located strategically for an ongoing role in the cultural conversations of the nation.
Discovering Your Chautauqua Experience
There are countless ways that our talent will engage with our mission, vision, and diverse communities, and you are invited to immerse yourself in our programming as a gateway to this experience. Employees will receive a traditional Chautauqua gate pass, free of cost, which provides access to many of our programs at the Amphitheater. In addition to a traditional gate pass, employees and their families will receive full access to our current and historical programs online at CHQ Assembly.   
Commitment to Values of IDEA
Chautauqua Institution values Inclusion, Diversity, Equity, and Accessibility (IDEA) as a priority in our strategic plan, 150 Forward. One of our five core values is “The dignity and contributions of all people.” We are committed to creating conditions in which everyone feels that they can engage as full and valued participants in the Chautauqua experience. The Institution is an equal opportunity employer committed to equitable and inclusive hiring practices and applicants will not be discriminated against based on any status protected under federal, state, or local law. We especially welcome applications from those who can demonstrate past experience, engagement, and professional expertise in IDEA.
Vaccination for COVID-19
Chautauqua Institution has adopted a mandatory vaccination policy to safeguard the health of our employees, patrons, and our shared community from COVID-19. By applying for employment, candidates acknowledge that they will comply with Chautauqua Institution’s Mandatory Vaccination Policy requiring all employees to provide proof of full vaccination immediately upon hire or be approved for a medical or religious accommodation and before physically starting work. 
Joining Our Talent Community
Join our talent community online at CHQ.org/employment. You are encouraged to learn more about Chautauqua Institution at CHQ.org and view the 150 Forward Strategic Plan at 150fwd.CHQ.org.
We are looking forward to receiving your application. Thank you.

Executive Sous Chef at The Athenaeum Hotel

<h3>Job Description</h3>

Tulsa Club Hotel a multi-award-winning hotel is currently searching for a remarkable Executive Chef for the Tulsa Club Hotel in Tulsa, OK.
Job Purpose:
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Qualifications and Requirements:
High School diploma /Secondary qualification or equivalent.
Experience with Hilton, processes and standards.
<ul>
<li>Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.</li>
<li>Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.</li>
<li>Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.</li>
<li>Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.</li>
<li>Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.</li>
<li>Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.</li>
<li>Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.</li>
<li>Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.</li>
<li>Assist in the creation and planning of menus and implement changes to continue to attract business.</li>
<li>Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required.</li>
<li>Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction.</li>
</ul>
<ul>
<li>Prepare daily requisitions for supplies and food items for production.</li>
<li>Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.</li>
<li>Check and control the proper storage of product and check portion control, to maintain qualify product.</li>
<li>Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.</li>
<li>Good working knowledge of accepted standards of sanitation.</li>
<li>Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc)</li>
<li>Must have knowledge of food and beverage preparation and service.</li>
<li>Promptly report all maintenance issues</li>
<li>Properly receive and store food and other deliveries</li>
<li>Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food &amp; Beverage Department.</li>
<li>Participate in long range planning.</li>
<li>Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking.</li>
<li>Participate in physical inventories</li>
<li>Guest Relations</li>
<li>Be readily available/ approachable for all guests.</li>
<li>Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan.</li>
<li>Extend professionalism and courtesy to guests at all times.</li>
<li>Adhere to all applicable Company Standard Operating Procedures.</li>
<li>Be an enthusiastic, helpful and positive member of the team</li>
<li>Be professional, responsible and mature in conduct and behavior</li>
<li>Be understanding of, encouraging to and friendly with all co-workers</li>
<li>Be self-motivated and use time wisely</li>
<li>Maintain open line of communications with each department</li>
<li>Communicate pertinent information</li>
<li>Respond positively to new ideas</li>
<li>Openly accept critical/developmental feedback</li>
<li>Maintain effective communication through the use of meetings, memorandums</li>
<li>Be available to help other departments in emergency situations</li>
<li>Perform other assignments as directed by supervisor.</li>
<li>Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook.</li>
<li>Safety and Security Skills </li>
<li>Properly handle and account for keys</li>
<li>Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns.</li>
</ul>
This job requires the ability to perform the following:
<ul>
<li>Must be able to speak, read, write and understand the primary language(s) used in the workplace.</li>
<li>Must be able to read and write to facilitate the communication process.</li>
<li>Requires good communication skills, both verbal and written.</li>
<li>Must possess basic computational ability.</li>
<li>Ability to read recipes and follow their instructions.</li>
<li>Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.</li>
<li>Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.</li>
<li>Most work tasks are performed indoors. Temperature is moderate and controlled by hotel </li>
<li>environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more.</li>
<li>Must be able to stand and exert well-paced mobility for up to 4 hours in length.</li>
<li>Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment.</li>
<li>Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings.</li>
<li>The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.</li>
<li>Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis.</li>
<li>Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks.</li>
<li>Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.</li>
<li>Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis.</li>
<li> Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly.</li>
<li>Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, </li>
<li>listening and hearing ability and visual acuity.</li>
<li>Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers.</li>
<li>Vision occurs continuously with the most common visual functions being those of near vision and depth perception.</li>
<li> Requires manual dexterity to use and operate all necessary equipment.</li>
<li> Requires finger dexterity to be able to operate office equipment.</li>
<li> Ability to obtain and/or maintain any government required licenses, certificates or permits.</li>
</ul>
Other:
<ul>
<li>Being passionate about people and service.</li>
<li>Strong communication skills are essential when interacting with guests and employees.</li>
<li>Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.</li>
<li>Basic math skills are used frequently when handling cash or credit.</li>
<li>Problem-solving, reasoning, motivating, and training abilities are often used.</li>
<li>Have the ability to work a flexible schedule including nights, weekends and/or holidays</li>
</ul>
Amazing Benefits At A Glance:
<ul>
<li>Team Driven and Values Based Culture</li>
<li>Medical/Dental/Vision</li>
<li>Vacation &amp; Holiday Pay</li>
<li>Employee Assistance Program</li>
<li>Career Growth Opportunities/ Manager Training Program</li>
<li>Reduced Room Rates throughout the portfolio</li>
<li>Third Party Perks (Movie Tickets, Attractions, Other)</li>
<li>401(k)</li>
<li>Employee assistance program</li>
<li>Employee discount</li>
<li>Flexible schedule</li>
<li>Flexible spending account</li>
<li>Life insurance</li>
<li>Parental leave</li>
<li>Referral program</li>
</ul>

Tulsa Club Hotel Executive Chef, Tulsa, OK

<h3>Job Description</h3>

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Executive Chef for the Hotel Retlaw in Fond du Lac, WI.
Job Purpose:
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Qualifications and Requirements:
High School diploma /Secondary qualification or equivalent.
Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards.
<ul>
<li>Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.</li>
<li>Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.</li>
<li>Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.</li>
<li>Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.</li>
<li>Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.</li>
<li>Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.</li>
<li>Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.</li>
<li>Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.</li>
<li>Assist in the creation and planning of menus and implement changes to continue to attract business.</li>
<li>Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required.</li>
<li>Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction.</li>
</ul>
<ul>
<li>Prepare daily requisitions for supplies and food items for production.</li>
<li>Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.</li>
<li>Check and control the proper storage of product and check portion control, to maintain qualify product.</li>
<li>Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.</li>
<li>Good working knowledge of accepted standards of sanitation.</li>
<li>Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc)</li>
<li>Must have knowledge of food and beverage preparation and service.</li>
<li>Promptly report all maintenance issues</li>
<li>Properly receive and store food and other deliveries</li>
<li>Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food &amp; Beverage Department.</li>
<li>Participate in long range planning.</li>
<li>Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking.</li>
<li>Participate in physical inventories</li>
<li>Guest Relations</li>
<li>Be readily available/ approachable for all guests.</li>
<li>Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan.</li>
<li>Extend professionalism and courtesy to guests at all times.</li>
<li>Adhere to all applicable Company Standard Operating Procedures.</li>
<li>Be an enthusiastic, helpful and positive member of the team</li>
<li>Be professional, responsible and mature in conduct and behavior</li>
<li>Be understanding of, encouraging to and friendly with all co-workers</li>
<li>Be self-motivated and use time wisely</li>
<li>Maintain open line of communications with each department</li>
<li>Communicate pertinent information</li>
<li>Respond positively to new ideas</li>
<li>Openly accept critical/developmental feedback</li>
<li>Maintain effective communication through the use of meetings, memorandums</li>
<li>Be available to help other departments in emergency situations</li>
<li>Perform other assignments as directed by supervisor.</li>
<li>Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook.</li>
<li>Safety and Security Skills </li>
<li>Properly handle and account for keys</li>
<li>Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns.</li>
</ul>
This job requires the ability to perform the following:
<ul>
<li>Must be able to speak, read, write and understand the primary language(s) used in the workplace.</li>
<li>Must be able to read and write to facilitate the communication process.</li>
<li>Requires good communication skills, both verbal and written.</li>
<li>Must possess basic computational ability.</li>
<li>Ability to read recipes and follow their instructions.</li>
<li>Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.</li>
<li>Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.</li>
<li>Most work tasks are performed indoors. Temperature is moderate and controlled by hotel </li>
<li>environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more.</li>
<li>Must be able to stand and exert well-paced mobility for up to 4 hours in length.</li>
<li>Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment.</li>
<li>Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings.</li>
<li>The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.</li>
<li>Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis.</li>
<li>Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks.</li>
<li>Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.</li>
<li>Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis.</li>
<li> Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly.</li>
<li>Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, </li>
<li>listening and hearing ability and visual acuity.</li>
<li>Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers.</li>
<li>Vision occurs continuously with the most common visual functions being those of near vision and depth perception.</li>
<li> Requires manual dexterity to use and operate all necessary equipment.</li>
<li> Requires finger dexterity to be able to operate office equipment.</li>
<li> Ability to obtain and/or maintain any government required licenses, certificates or permits.</li>
</ul>
Other:
<ul>
<li>Being passionate about people and service.</li>
<li>Strong communication skills are essential when interacting with guests and employees.</li>
<li>Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.</li>
<li>Basic math skills are used frequently when handling cash or credit.</li>
<li>Problem-solving, reasoning, motivating, and training abilities are often used.</li>
<li>Have the ability to work a flexible schedule including nights, weekends and/or holidays</li>
</ul>
Amazing Benefits At A Glance:
<ul>
<li>Team Driven and Values Based Culture</li>
<li>Medical/Dental/Vision</li>
<li>Vacation &amp; Holiday Pay</li>
<li>Same-day pay available</li>
<li>Employee Assistance Program</li>
<li>Career Growth Opportunities/ Manager Training Program</li>
<li>Reduced Room Rates throughout the portfolio</li>
<li>Third Party Perks (Movie Tickets, Attractions, Other)</li>
<li>401(k)</li>
<li>Employee assistance program</li>
<li>Employee discount</li>
<li>Flexible schedule</li>
<li>Flexible spending account</li>
<li>Life insurance</li>
<li>Parental leave</li>
<li>Referral program</li>
</ul>

Executive Chef-Hotel Retlaw, Fond du Lac WI

<h3>Job Description</h3>

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Executive Chef for the AC Hotel in Kansas City, MO.

Job Purpose:
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Qualifications and Requirements:
High School diploma /Secondary qualification or equivalent.
Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards.
<ul>
<li>Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.</li>
<li>Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.</li>
<li>Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.</li>
<li>Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.</li>
<li>Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.</li>
<li>Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.</li>
<li>Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.</li>
<li>Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.</li>
<li>Assist in the creation and planning of menus and implement changes to continue to attract business.</li>
<li>Perform special projects and other responsibilities as assigned. Participate in task forces and committees as required.</li>
<li>Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction.</li>
<li>Prepare daily requisitions for supplies and food items for production.</li>
<li>Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.</li>
<li>Check and control the proper storage of product and check portion control, to maintain qualify product.</li>
<li>Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.</li>
<li>Good working knowledge of accepted standards of sanitation.</li>
<li>Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc)</li>
<li>Must have knowledge of food and beverage preparation and service.</li>
<li>Promptly report all maintenance issues</li>
<li>Properly receive and store food and other deliveries</li>
<li>Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food &amp; Beverage Department.</li>
<li>Participate in long range planning.</li>
<li>Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking.</li>
<li>Participate in physical inventories</li>
<li>Guest Relations</li>
<li>Be readily available/ approachable for all guests.</li>
<li>Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan.</li>
<li>Extend professionalism and courtesy to guests at all times.</li>
<li>Adhere to all applicable Company Standard Operating Procedures.</li>
<li>Be an enthusiastic, helpful and positive member of the team</li>
<li>Be professional, responsible and mature in conduct and behavior</li>
<li>Be understanding of, encouraging to and friendly with all co-workers</li>
<li>Be self-motivated and use time wisely</li>
<li>Maintain open line of communications with each department</li>
<li>Communicate pertinent information</li>
<li>Respond positively to new ideas</li>
<li>Openly accept critical/developmental feedback</li>
<li>Maintain effective communication through the use of meetings, memorandums</li>
<li>Be available to help other departments in emergency situations</li>
<li>Perform other assignments as directed by supervisor.</li>
<li>Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook.</li>
<li>Safety and Security Skills </li>
<li>Properly handle and account for keys</li>
<li>Be knowledgeable of policies regarding emergency procedures, lost and found items and security concerns.</li>
</ul>
This job requires the ability to perform the following:
<ul>
<li>Must be able to speak, read, write and understand the primary language(s) used in the workplace.</li>
<li>Must be able to read and write to facilitate the communication process.</li>
<li>Requires good communication skills, both verbal and written.</li>
<li>Must possess basic computational ability.</li>
<li>Ability to read recipes and follow their instructions.</li>
<li>Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.</li>
<li>Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.</li>
<li>Most work tasks are performed indoors. Temperature is moderate and controlled by hotel </li>
<li>environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more.</li>
<li>Must be able to stand and exert well-paced mobility for up to 4 hours in length.</li>
<li>Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment.</li>
<li>Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings.</li>
<li>The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.</li>
<li>Must be able to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis.</li>
<li>Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks.</li>
<li>Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.</li>
<li>Must be able to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis.</li>
<li> Must be able to push and pull carts and equipment weighing up to 250 lbs. regularly.</li>
<li>Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, </li>
<li>listening and hearing ability and visual acuity.</li>
<li>Talking and hearing occur continuously in the process of communicating with guests, supervisors and co-workers.</li>
<li>Vision occurs continuously with the most common visual functions being those of near vision and depth perception.</li>
<li> Requires manual dexterity to use and operate all necessary equipment.</li>
<li> Requires finger dexterity to be able to operate office equipment.</li>
<li> Ability to obtain and/or maintain any government required licenses, certificates or permits.</li>
</ul>
Other:
<ul>
<li>Being passionate about people and service.</li>
<li>Strong communication skills are essential when interacting with guests and employees.</li>
<li>Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.</li>
<li>Basic math skills are used frequently when handling cash or credit.</li>
<li>Problem-solving, reasoning, motivating, and training abilities are often used.</li>
<li>Have the ability to work a flexible schedule including nights, weekends and/or holidays</li>
</ul>
Amazing Benefits At A Glance:
<ul>
<li>Team Driven and Values Based Culture</li>
<li>Medical/Dental/Vision</li>
<li>Vacation &amp; Holiday Pay</li>
<li>Employee Assistance Program</li>
<li>Career Growth Opportunities/ Manager Training Program</li>
<li>Reduced Room Rates throughout the portfolio</li>
<li>Third Party Perks (Movie Tickets, Attractions, Other)</li>
<li>401(k)</li>
<li>Employee assistance program</li>
<li>Employee discount</li>
<li>Flexible schedule</li>
<li>Flexible spending account</li>
<li>Life insurance</li>
<li>Parental leave</li>
<li>Referral program</li>
</ul>

445 hotel-executive-chef Jobs