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Hotel Chef

2 months ago

Palm Beach, United States LR Palm House LLC Full time
Job DescriptionJob Description

Job Overview

As a Hotel Chef at Palm House you will be responsible for overseeing all culinary activities in our hotel’s kitchen with heavy emphasis on banquets, large-scale events, In Room Dining and the hotel’s pool deck. You will be tasked with creating exceptional dining experiences for our guests through your expertise in menu planning, food preparation, kitchen management, and team leadership. Your creativity, attention to detail, and commitment to quality will contribute significantly to our hotel's reputation and guest satisfaction.

Responsibilities:

Menu Planning and Development:

  • Design innovative and appealing menus that align with the hotel’s culinary concept, guest demographics, and seasonal availability.
  • Create and develop inspired menus for in-room dining and the outdoor pool menu that caters to a wide range of guest preferences and dietary needs.
  • Banquet Menu Planning: Collaborate with the Event Planning team to design and customize banquet menus that align with client specifications and hotel standards. Create innovative and seasonal menu options to enhance guest experiences.
  • Incorporate feedback from guests and management to continuously refine and enhance menu offerings.

Food Preparation and Presentation:

  • Oversee the preparation, cooking, and presentation of high-quality dishes according to standardized recipes and portion sizes. Manage the execution of multiple dishes simultaneously during large events.
  • Ensure all dishes are prepared to the highest culinary standards in terms of taste, texture, and presentation.

Kitchen Management:

  • Lead and manage the kitchen team, including chefs, cooks, and kitchen assistants.
  • Create staff schedules, assign tasks, and ensure efficient workflow during service hours.
  • Train and develop kitchen staff on culinary techniques, safety protocols, and hygiene standards.

Inventory and Cost Management:

  • Monitor and manage kitchen inventory, including food supplies, equipment, and utensils.
  • Manage inventory for banquet-related supplies and ingredients. Order necessary items and ensure proper stock levels to accommodate upcoming events.
  • Control food costs by minimizing waste, maximizing efficiency in food preparation, and sourcing ingredients cost-effectively.

Health and Safety Compliance:

  • Ensure compliance with all health and safety regulations and sanitation standards in the kitchen.
  • Maintain a clean and organized kitchen environment, including proper storage and handling of food and kitchen equipment.

Customer Satisfaction:

  • Interact with guests to understand their preferences and accommodate special dietary needs or requests.
  • Address guest concerns or feedback promptly and professionally to ensure exceptional dining experiences.

Event Catering and Special Functions:

  • Plan and execute menus for special events, banquets, and conferences hosted by the hotel.
  • Collaborate with event planners and other departments to ensure seamless coordination and execution of catering services.

Creativity and Culinary Innovation:

  • Stay updated with culinary trends and industry best practices.
  • Experiment with new ingredients, cooking techniques, and presentation styles to enhance the hotel’s culinary offerings.

Qualifications:

  • Proven experience as a Chef in a reputable hotel or restaurant, with a minimum of 6 years in a supervisory role.
  • Culinary degree or equivalent certification from a recognized culinary institution preferred.
  • Pre-opening experience of a hotel or restaurant is required.

Specific Job Knowledge, Skills and Ability

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that they can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities:

  • Strong knowledge of food safety and sanitation practices.
  • Excellent leadership and management skills, with the ability to motivate and mentor a diverse team.
  • Creative flair and passion for culinary arts, with a focus on delivering exceptional dining experiences.
  • Strong organizational and time management skills, with the ability to prioritize tasks effectively.
  • Ability to work under pressure and in a fast-paced environment, while maintaining attention to detail.
  • Flexibility to work evenings, weekends, and holidays as required by the demands of the business

Licenses or Certificates

  • Ability to obtain any government required licenses or certificates.

Grooming

  • All employees must maintain a neat, clean and well-groomed appearance (Specific standards are available).

Other

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, seasonality, rush jobs or technological.)