We love what we do and what we do is important!  We believe that everyone should leave feeling better – this means not just our guests, but also our teammates.  Everyone should go home feeling better because they learned something new, or had fun working that day.  Therefore, we hire unique individuals who work together to create amazing experiences for our guests.  We recognize that every member of the team contributes to the success of the whole hotel.  No-one is more important than anyone else, and unless we are in it together, we can’t create that special experience for our guest. 

Your mission: 

Should you decide to accept it… 

You are passionate about the culinary world; you embrace our city’s food offerings as a way of life.  You must love the local food community as well as watch the world for the next great culinary idea.  

Our Food and Beverage areas are sure to impress! This won’t just be a restaurant, or a hotel banquet operation. It will be a culinary hub for gatherings and entertaining. Open for all meal periods and late night snacks. Our goal is to create an ambiance where locals and visitors feel at home and we always have something up our sleeve to impress. This is achieved with a solid grounded team lead by a seasoned hospitality professional.  

This position is made for someone who is driven by the need to create memorable cuisine and guest experiences each and every day. This person finds passion being present in the kitchen during service; directly impacting the guest and staff experience.  

The Nitty-Gritty: 

What exactly you will be doing… 

To help you understand your role in working for a world-class organization, the following is a list of your essential job responsibilities.  Please keep in mind that this list is not all-inclusive and that you may be asked to perform other job tasks by your supervisors/managers not listed below in the constant quest to provide “out of this world” customer service experience for our guests:

• Menu Development: Collaborate with the executive chef to create innovative and seasonally-inspired menus that meet the culinary preferences of our guests while maximizing profitability.
• Food Preparation: Lead and supervise kitchen staff in preparing and executing dishes to the highest standards of taste, presentation, and consistency.
• Quality Control: Maintain strict quality control standards to ensure all food products meet freshness, taste, and safety requirements.
• Inventory Management: Oversee inventory levels and ordering to minimize waste and ensure proper stock levels for efficient kitchen operations.
• Staff Training and Development: Train, mentor, and motivate kitchen staff to maintain high levels of productivity, creativity, and morale.
• Health and Safety Compliance: Ensure compliance with all health, safety, and sanitation regulations to provide a clean and safe working environment.
• Cost Management: Monitor food and labor costs to maximize profitability while maintaining quality and guest satisfaction.
• Collaboration: Work closely with front-of-house staff to coordinate seamless service and address any guest concerns or special requests.