Executive Kitchen Leader: Craft Menus & Lead Team

Renaissance Hotels; Phoenix (AZ); On-site; USD 64,000 - 81,000; Full time

Benefits offered by this job

Bonus eligible

Job summary

Renaissance Hotels in Phoenix is seeking an executive kitchen leader to oversee the quality, consistency and production of the specialty restaurant kitchen. You will personally perform tasks while leading staff, coordinate menus, purchasing, staffing and food prep, and ensure sanitation and food standards.

This is a management role with accountability for guest satisfaction and budget performance. The candidate will lead kitchen operations, supervise cooks, mentor staff, and drive continuous

Qualifications

• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Responsibilities

• Develops, designs, or creates new applications, ideas, relationships, systems, or products for the specialty restaurant.
• Supervises specialty restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the specialty restaurant.

Education

High school diploma or GED; 4 years experience in culinary, food and beverage, or related professional area.

2-year degree in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in culinary, food and beverage, or related professional area.

Job description

Renaissance Hotels in Phoenix is seeking an executive kitchen leader to oversee the quality, consistency and production of the specialty restaurant kitchen. You will personally perform tasks while leading staff, coordinate menus, purchasing, staffing and food prep, and ensure sanitation and food standards.

This is a management role with accountability for guest satisfaction and budget performance. The candidate will lead kitchen operations, supervise cooks, mentor staff, and drive continuous