Executive Chef — Lead Signature Hotel Kitchen & Innovation

HEI Hotels & Resorts; Savannah (GA); Sur place; USD 87 000 - 93 000; Plein temps

Avantages offerts par ce poste

Health insurance

Retirement plan

Travel benefits

Résumé du poste

HEI Hotels & Resorts is seeking a seasoned kitchen leader to plan and manage all food production for the Kimpton Brice Hotel in Savannah. You will oversee procurement, production, and presentation, ensuring quality while operating within budget.

Responsibilities include directing outlets, banquets, stewarding, and purchasing, as well as recruiting and coaching staff and maintaining a safe, sanitary work environment. Strong leadership and cost-management skills are essential.

Qualifications

• Two+ years of post-high school education; culinary education desirable.
• Five+ years of employment in a related position.
• Hotel experience preferred.
• Knowledge of food and beverage management and hospitality law.
• Leadership and communication skills are essential.
• Ability to manage budgets and forecast costs.

Responsabilités

• Direct the day-to-day kitchen operations across all outlets, banquets, stewarding, and purchasing.
• Lead HR activities in the kitchen: hire, train, develop, coach, and conduct reviews.
• Plan, procure, produce, and present all hotel food safely and cost-effectively.
• Maintain sanitation and equipment standards to meet regulatory guidelines.
• Develop and manage the departmental budget and control labor and food costs.
• Create menus and backups within corporate guidelines to improve revenues and margins.
• Support safety programs and ensure regular attendance and reliability.

Connaissances

Leadership

Communication

People management

Time management

Hotel operations knowledge

Hiring & training

Formation

Two+ years post-high school education

Culinary education desirable

Description du poste

HEI Hotels & Resorts is seeking a seasoned kitchen leader to plan and manage all food production for the Kimpton Brice Hotel in Savannah. You will oversee procurement, production, and presentation, ensuring quality while operating within budget.

Responsibilities include directing outlets, banquets, stewarding, and purchasing, as well as recruiting and coaching staff and maintaining a safe, sanitary work environment. Strong leadership and cost-management skills are essential.