Minimum 3 years' experience as an Executive Chef with a focus on menu design and recipe creation.
Familiarity with food handling laws and regulations at federal, state, and local levels.
Strong work ethic and self-initiative are essential.
Proficiency in Microsoft Office Suite required.
Ability to work varying schedules including nights, weekends, and holidays.
Responsibilities
Supervise and train kitchen staff for quality food production.
Schedule, evaluate, and direct all kitchen personnel including sanitation and cafeteria operations.
Manage inventory supplies necessary for kitchen operations.
Set and review performance standards in food preparation and production.
Oversee cleanliness and organization in food and beverage areas.
Achieve cost management goals related to food expenses and labor.
Benefits
Comprehensive health benefits package.
Opportunities for professional development and growth.
Supportive team-oriented work environment.
Flexible scheduling options.
Culinary team events and activities.
Full Job Description
What you will be doing
Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.
Schedule, evaluate, supervise and direct all kitchen personnel, including utility and sanitation as well as the employee cafeteria, providing disciplinary action if necessary.
Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved.
Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas.
Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses.
Annual Salary Range $125,000-$150,000
What we are looking for
Have a minimum 3 years' experience as Executive Chef, including record of menu design and recipe creation.
Knowledge of federal, state and local laws and regulations as it relates to food handling and food production.
High work ethic and self-initiative
Strong computer skills in Microsoft Suite
May be required to work varying schedules to include nights, weekends, and holidays Someone who enjoys working as and being part of a team that provides great experiences for our Guests!
Physical Requirements (In-Office Role)
Ability to work in a standard office environment.
Prolonged periods of sitting at a desk and working on a computer. (6-8 hours a day)
Occasional standing and walking throughout the workday.
Frequent fine motor skills, use of hands and fingers for keyboarding/typing, utilizing a mouse or trackpad, writing, and operating office equipment.
Ability to communicate effectively verbally and in writing.
Occasionally required to stand, walk, bend, reach, or carry items.
Ability to lift and/or move 10-25 pounds as needed (e.g., files, office supplies).
Visual ability to read from a computer screen and printed materials including close visual focus for extended periods and color differentiation (for certain roles).
Ability to hear and participate in conversations and meetings, use phone and/or headset
About Remington Hotels
Remington Hotels is a hospitality company that manages and operates hotels across the United States. The company was founded in 1968 and is headquartered in Dallas, Texas. Remington Hotels offers a range of services including hotel management, development, renovation, and consulting. The company manages a portfolio of over 90 hotels and resorts, including luxury, full-service, and select-service properties. Remington Hotels is committed to providing exceptional guest experiences and delivering superior financial results for its owners and investors.
