Executive Chef
Opportunity for advancement and growthFull Time Benefits - medical, dental, vision, life insurance, 401k, short- & long-term disability, personal time, holiday pay, vacation hours and moreMarriott hotel and food discountsCrescent Hotel discountsCrescent is one of the top-ranking hotel management companies in North AmericaAt Crescent Hotels & Resorts, we create a great place to work where associates at all levels of our organization are respected for their differences, like the guests and owners we serve.
That's why we are dedicated to creating an environment that facilitates open and honest conversations about diversity, race, equity, and inclusion.
Job Overview:
Practice, support, and promote our Winning Attitude company-wide culture and demonstrate High service standards.
Direct and work with all culinary Team Members to successfully execute all culinary operations with an emphasis on operations in a conference center environment.
Maximize financial performance in all culinary areas, meeting or exceeding individual departmental food cost targets and overall divisional food cost.
Assist with hiring, training, policies, and procedures, evaluating, and scheduling processes with an emphasis on restaurants.
Oversee progressive discipline administered to culinary Team Members to ensure compliance of standards.
Must have the ability to communicate in English.
Self-starting personality with an even disposition.
Maintain a professional appearance and manner at all times.
The Executive Chef is actively involved in and provides support to Culinary Chefs including:
menu planning and design, maintaining systems and procedures for food preparation, special event and holiday planning, ordering and storage, and ensuring food quality, safety, and costs.
The Executive Chef will also assume the day-to-day responsibilities of a restaurants, Banquets during any employee absence.
Responsibilities must be performed in accordance with all Company standards, policies, and procedures.
Minimum Qualification:
2 years as Executive chef or 3 years as Executive Sous Chef Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant.
However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information.
41 CFR 60-1.
35(c) Recommended Skills Catering Activity And Reception Organisation Event Management Food Preparation Safety Principles Self Motivation Professional Appearance Estimated Salary: $20 to $28 per hour based on qualifications.
That's why we are dedicated to creating an environment that facilitates open and honest conversations about diversity, race, equity, and inclusion.
Job Overview:
Practice, support, and promote our Winning Attitude company-wide culture and demonstrate High service standards.
Direct and work with all culinary Team Members to successfully execute all culinary operations with an emphasis on operations in a conference center environment.
Maximize financial performance in all culinary areas, meeting or exceeding individual departmental food cost targets and overall divisional food cost.
Assist with hiring, training, policies, and procedures, evaluating, and scheduling processes with an emphasis on restaurants.
Oversee progressive discipline administered to culinary Team Members to ensure compliance of standards.
Must have the ability to communicate in English.
Self-starting personality with an even disposition.
Maintain a professional appearance and manner at all times.
The Executive Chef is actively involved in and provides support to Culinary Chefs including:
menu planning and design, maintaining systems and procedures for food preparation, special event and holiday planning, ordering and storage, and ensuring food quality, safety, and costs.
The Executive Chef will also assume the day-to-day responsibilities of a restaurants, Banquets during any employee absence.
Responsibilities must be performed in accordance with all Company standards, policies, and procedures.
Minimum Qualification:
2 years as Executive chef or 3 years as Executive Sous Chef Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant.
However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information.
41 CFR 60-1.
35(c) Recommended Skills Catering Activity And Reception Organisation Event Management Food Preparation Safety Principles Self Motivation Professional Appearance Estimated Salary: $20 to $28 per hour based on qualifications.
|
|
 | |
