Executive Chef & F&B Leader

Memphis RiverLine Hotel; Memphis (TN); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical Coverage

Dental & Vision Coverage

24/7 Teledoc service

Free Maintenance Medications

Pet Insurance

Hotel Discounts

Tuition Reimbursement

Paid Time Off

Job summary

Memphis RiverLine Hotel is seeking a Chef and B to oversee the entire food and beverage operation, including culinary leadership, at a downtown Memphis property. You will craft exceptional dining experiences for guests and manage the kitchen in a fast-paced environment.

The role emphasizes menu development, cost control, staff training, and adherence to safety standards, with opportunities to mentor junior staff and drive guest satisfaction.

Qualifications

• 4 years previous management experience in kitchen.
• 5 years minimum cooking experience.
• College degree or certification in culinary field/hospitality field preferred.
• Working knowledge of sanitation standards and proper preparation and presentation of food and beverage.

Responsibilities

• Prepare and present exquisite dishes with impeccable attention to detail.
• Collaborate with a talented culinary team to develop innovative menus.
• Ensure adherence to high-quality standards and food safety regulations.
• Maintain a clean and organized kitchen area.
• Train and mentor junior staff members to enhance their culinary abilities.
• Manage inventory and control costs to optimize efficiency.
• Stay updated with industry trends and bring fresh ideas to the table.
• Deliver exceptional service and exceed guest expectations.

Skills

Cooking proficiency

Team leadership

Menu development

Food safety knowledge

Education

College degree in culinary arts or hospitality

Job description

Memphis RiverLine Hotel is seeking a Chef and B to oversee the entire food and beverage operation, including culinary leadership, at a downtown Memphis property. You will craft exceptional dining experiences for guests and manage the kitchen in a fast-paced environment.

The role emphasizes menu development, cost control, staff training, and adherence to safety standards, with opportunities to mentor junior staff and drive guest satisfaction.