Job description

Job Summary: If cooking is your passion, we need you today! Bring your culinary skills and join our team as a Executive Chef, where you can dazzle our guests with your high standards of quality through presentation, preparation, and cooking abilities. Directly responsible for strategy, direction and oversight of all back of the house operations, food served in all food outlets as well as the employee dining area. Responsible for all kitchen functions to include budgeting, scheduling, inventory, menu development and banquet functions.

Benefits

• Medical and Dental Insurance
• PTO
• 401(k) Retirement Savings Plan
• Hotel Room Discounts
• Ongoing Training and Career Development

Responsibilities

• Responsible for ensuring the quality, safety and consistency of all food preparation throughout the lodge; ensures proper food quality, food cost and balance of menu items is maintained. Prepare budget, in coordination with the GM and Controller, based on developing accurate daily forecast of meals to be served.
• Comply with all company financial goals including but not limited to food cost and labor percentage on a monthly and yearly basis.
• Verify schedule prior to distribution and ensure labor percentages are on target on a daily basis.
• Manage the food purchasing process, monthly inventory and high value inventory control.
• Comply with established practices of purchasing from Company preferred vendors.
• Develop and maintain accurate recipes.
• Hold staff accountable for following and maintaining correct ingredients and portion sizes.
• Develop property dining room and banquet menus including appropriate prices in order to meet food cost.
• Develop new menus items and specials to include cost sheets for each item.
• Ensure proper training and staff development is being achieved and employees are working to their full potential.
• Oversee daily operations of the Kitchen and assist with other areas in Food and Beverage as necessary.
• Conduct monthly department meetings and administers the Company established monthly training topic to all Kitchen employees.
• Ensure employees in the Kitchen are trained to properly prepare food according to established guidelines, and maintain Kitchen area using established sanitation guidelines.
• Ensure all kitchen employees are following all standards set forth through ServSafe Food Handlers or ServSafe Manager courses.
• Develop, implement and maintain a HACCP program for the kitchen.
• Maintain a good working relationship with the County Health Department inspector.
• Develop and establish production methods to ensure consistency in food production to meet menu specifications Communicate with management and employees to accomplish company and Food and Beverage goals, solve problems, and build a strong team.
• Stay current in the culinary field to include food trends in order to anticipate guest’s requests.
• Prepare and oversees the preparation of special meals for VIP guests.
• Process timekeeping for kitchen staff to ensure accurate payment and keeps records of attendance.
• Participate in the Manager On Duty shift schedule as required.

Qualifications

• Associates or Bachelor degree from an accredited Culinary Academy or Institute preferred.
• Current ServSafe Certification
• Experience in menu development, food production records, scheduling employees and inventory/cost controls required.
• Previously demonstrated experience in food preparation and production in a full service kitchen. (Both Dining Room and Banquet production)
• Availability to work nights, weekends, holidays depending on business needs

About Us: At Regency Hotel Management, hospitality is who we are—and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us!

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Job Type: Full-time

Pay: $53,000.00 - $55,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off

Experience level:

• 1 year

Pay rate:

• Yearly pay

Shift:

• 10 hour shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work setting:

• Casual dining restaurant
• Hotel

Ability to commute/relocate:

• Perrysville, OH 44864: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 1 year (Preferred)
• Cooking: 1 year (Preferred)

Work Location: One location

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