Remington Hospitality
Overview
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Executive Chef - Pier House Resort & Spa
role at
Remington Hospitality .
1 week ago Be among the first 25 applicants
Responsibilities
Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.
Schedule, evaluate, supervise and direct all kitchen personnel, including utility and sanitation as well as the employee cafeteria, providing disciplinary action if necessary.
Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved.
Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas.
Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses.
Seniority level
Director
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Hospitality
#J-18808-Ljbffr
Executive Chef - Pier House Resort & Spa
role at
Remington Hospitality .
1 week ago Be among the first 25 applicants
Responsibilities
Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.
Schedule, evaluate, supervise and direct all kitchen personnel, including utility and sanitation as well as the employee cafeteria, providing disciplinary action if necessary.
Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved.
Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas.
Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses.
Seniority level
Director
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Hospitality
#J-18808-Ljbffr