Corporate Chef

Driftwood Hospitality; Boca Raton (FL); Remote; USD 70,000 - 100,000; Full time

Job summary

A leading hospitality management company is seeking a Culinary Manager to create and implement culinary standards across various properties. This role involves overseeing kitchen management, food procurement, and culinary training while maximizing financial performance. Candidates must have significant culinary management experience and be ready for extensive travel.

Benefits

401(k)

Health insurance

Life insurance

Paid time off

Room Discounts

Employee Food and Beverage Discounts

Qualifications

• 10 years of culinary management experience in banquets, catering, and a la carte service.
• Advanced proficiency in budgeting, P&L, and business planning.
• Hotel and restaurant opening/pre-opening experience required.

Responsibilities

• Responsible for culinary operations and creating company-wide culinary standards.
• Maximizes financial performance through effective food and labor controls.
• Supervises food procurement processes and oversees menu development.

Skills

Culinary management

Budgeting

Problem-solving

Communication

Tools

Microsoft Outlook

Microsoft Word

Microsoft Excel

Job description

Driftwood Hospitality Management, 11770 US Highway 1, North Palm Beach, Florida, United States of America Req #7669

Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel.

This role is remote and requires 60-70% travel to properties.

Job Description

Summary of Position:
Directly responsible for creating and implementing company-wide culinary standards while
overseeing the culinary operations of DHM hotel restaurants, bars/lounges, catering, and third-party partnerships.
Responsible for supervising all key kitchen functions including food purchasing, preparation; maintenance of quality standards, sanitation and cleanliness.
Organizes and manages the culinary training platform providing performance metrics on key leadership positions. Recruits, trains and develops DHM Chefs.

Key Operational Objectives:
• Responsible for maximizing financial performance and operating profit through effective food and labor controls.
• Manages the food procurement process through DHM-approved vendors, maintaining proper specifications of goods across the organization
• Leads the culinary development process with core menu items and provides bi-annual menu updates for all full-service hotels
• Assists in executing company-wide marketing programs correctly, on-time and within budget
• Provides oversight on all full-service breakfast buffet and marketplace standards – menu items, design and layout, production management
• Conducts ongoing review of kitchen equipment to ensure proper functioning; provides regular feedback to DHM corporate to ensure equipment continues to operate at full capacity.
• Responsible for upholding the company’s systems, standards, routines, & recipes.
Immediate Focus:
• Evaluate DHM full-service culinary operations, conduct an audit of recipes, production guides, line checklists and station guides – creates action plan with measurable results and KPIs
• Create a standardized DHM catering menu database
• Create DHM core menu items for all restaurants, bars & lounges
o Upload database in video format to Jolt platform
• Identify key culinary support staff to assist in menu rollouts and new openings

Requirements:
• 10 years of culinary management experience in banquets, catering and a la carte service
• Ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form.
• Advanced proficiency in budgeting, P&L, and business planning required.
• Ability to prepare, understand, analyze, and present business strategies.
• Intermediate proficiency in Microsoft Outlook, Word, and Excel.
• Proven managerial problem-solving, and the ability to exercise independent judgment with sound critical thinking skills.
• Hotel and restaurant opening/pre-opening experience required.
• Must be available to work a flexible schedule and travel throughout the US up to 70%

• 401(k)
• Disability insurance
• Employee assistance program
• Flexible spending account
• Health insurance
• Life insurance
• Paid time off
• Vision insurance
• Room Discounts
• Employee Food and Beverage Discounts

EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.

• Driftwood Hospitality Management, 11770 US Highway 1, North Palm Beach, Florida, United States of America