PM Hotel Group
Executive Chef | Renaissance Harborplace Baltimore Hotel
PM Hotel Group, Baltimore, Maryland, United States, 21276
Overview
Job Category : Food & Beverage Requisition Number : EXECU017303 Location: Baltimore, MD 21202, USA Locations : Showing 1 location Employment: Full-Time, On-site Salary: $110K - $120K Responsibilities
Interview, hire, and train kitchen personnel. Research market trends to develop creative menu selections and concepts. Establish the day\'s priorities and assign production and preparation tasks to staff to execute. Requisition the day’s supplies and ensure that they are received and stored correctly. Ensure that staff report to work as scheduled; document any late or absent employees. What You’ll Do
Our Executive Chef is at the top of this food chain and is responsible for all aspects of the kitchen and kitchen personnel: recipes, menu plans, portion control, food quality, inventory control, budgeting, and team member supervision. Where You’ve Been
We’re looking for someone with a degree from a reputable Culinary School or College and at least 3 years’ experience as a Sous Chef. You’re someone with knowledge of food safety procedures and knows the ins and outs of professional cooking and knife handling skills. When You’re Here
You’ll be on your feet a lot. There will be occasions when you may be carrying/lifting up to 50 pounds, walking, bending/twisting, climbing stairs and working on slippery floors. You also must be able to accommodate varying schedules including nights, weekends and holidays. In exchange for your flexibility, we offer excellent pay, hotel discounts, F&B discounts and the opportunity to be part of an anything-but-standard growing hotel company. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. Qualifications
Required Degree from a reputable Culinary School or College At least 3 years’ experience as a Sous Chef Knowledge of food safety procedures and professional cooking and knife handling skills Behaviors
Team Player:
Works well as a member of a group Innovative:
Consistently introduces new ideas and demonstrates original thinking Leader:
Inspires teammates to follow them Functional Expert:
Considered a thought leader on a subject Enthusiastic:
Shows intense and eager enjoyment and interest Detail Oriented:
Capable of carrying out a given task with all details necessary to get the task done well Dedicated:
Devoted to a task or purpose with loyalty or integrity Self-Starter:
Inspired to perform without outside help Goal Completion:
Inspired to perform well by the completion of tasks Financial:
Inspired to perform well by monetary reimbursement Entrepreneurial Spirit:
Inspired to perform well by an ability to drive new ventures within the business Ability to Make an Impact:
Inspired to perform well by the ability to contribute to the success of a project or the organization
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Job Category : Food & Beverage Requisition Number : EXECU017303 Location: Baltimore, MD 21202, USA Locations : Showing 1 location Employment: Full-Time, On-site Salary: $110K - $120K Responsibilities
Interview, hire, and train kitchen personnel. Research market trends to develop creative menu selections and concepts. Establish the day\'s priorities and assign production and preparation tasks to staff to execute. Requisition the day’s supplies and ensure that they are received and stored correctly. Ensure that staff report to work as scheduled; document any late or absent employees. What You’ll Do
Our Executive Chef is at the top of this food chain and is responsible for all aspects of the kitchen and kitchen personnel: recipes, menu plans, portion control, food quality, inventory control, budgeting, and team member supervision. Where You’ve Been
We’re looking for someone with a degree from a reputable Culinary School or College and at least 3 years’ experience as a Sous Chef. You’re someone with knowledge of food safety procedures and knows the ins and outs of professional cooking and knife handling skills. When You’re Here
You’ll be on your feet a lot. There will be occasions when you may be carrying/lifting up to 50 pounds, walking, bending/twisting, climbing stairs and working on slippery floors. You also must be able to accommodate varying schedules including nights, weekends and holidays. In exchange for your flexibility, we offer excellent pay, hotel discounts, F&B discounts and the opportunity to be part of an anything-but-standard growing hotel company. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. Qualifications
Required Degree from a reputable Culinary School or College At least 3 years’ experience as a Sous Chef Knowledge of food safety procedures and professional cooking and knife handling skills Behaviors
Team Player:
Works well as a member of a group Innovative:
Consistently introduces new ideas and demonstrates original thinking Leader:
Inspires teammates to follow them Functional Expert:
Considered a thought leader on a subject Enthusiastic:
Shows intense and eager enjoyment and interest Detail Oriented:
Capable of carrying out a given task with all details necessary to get the task done well Dedicated:
Devoted to a task or purpose with loyalty or integrity Self-Starter:
Inspired to perform without outside help Goal Completion:
Inspired to perform well by the completion of tasks Financial:
Inspired to perform well by monetary reimbursement Entrepreneurial Spirit:
Inspired to perform well by an ability to drive new ventures within the business Ability to Make an Impact:
Inspired to perform well by the ability to contribute to the success of a project or the organization
#J-18808-Ljbffr