Tommy Bahama
This position is responsible for directing and overseeing the entire food service operations throughout the property and overall leadership in the creative development and quality assurance of culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, product specification development/sourcing, implementation of new menus, and ongoing quality assurance processes and systems.
Responsibilities
Provides visionary leadership and management of the culinary research and development process from product creation through implementation. Devises innovative product offerings for various venues including main dining rooms, room service, banquets, catering, themed/special events, and employee meals. Formulates and implements procedural guidelines, policies, and standards for food operations, including menu design, product specifications, sanitation, and cost controls. Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts. Manages the creation of menus, preparation instructions, and dish specifications by ingredients and portion sizes. Collaborates with Purchasing to identify and source required products. Develops standards, processes, and tools to ensure consistent culinary products across properties. Supports the culinary team in implementing company standards, processes, and systems. Monitors guest, partner, and internal feedback, taking corrective actions to ensure high guest satisfaction. Develops and administers formal quality assurance processes, including audits, secret shopper programs, culinary focus groups, consumer tastings, and surveys, in partnership with the Director of Food & Beverage and Food & Beverage Manager. Compensation: $70K-$75K with eligibility for the Annual Bonus/Incentive Program. Relocation assistance available. #Magnolia Qualifications
Minimum of 4 years of experience as an Executive Chef in both restaurant and banquet/catering operations. Excellent verbal and written communication skills. Strong training and team-building skills. Ability to multi-task and manage multiple events simultaneously. Experience in creating and implementing successful new concepts. About the company
Notice
Talentify is an Equal Opportunity Employer. All qualified applicants will receive consideration without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or veteran status. Reasonable accommodations are provided for applicants with disabilities. Request assistance at accessibility@talentify.io or 407-000-0000. Legal and compliance notices regarding Form I-9, AEDT, and bias audit details are provided as per standard employment policies.
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Provides visionary leadership and management of the culinary research and development process from product creation through implementation. Devises innovative product offerings for various venues including main dining rooms, room service, banquets, catering, themed/special events, and employee meals. Formulates and implements procedural guidelines, policies, and standards for food operations, including menu design, product specifications, sanitation, and cost controls. Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts. Manages the creation of menus, preparation instructions, and dish specifications by ingredients and portion sizes. Collaborates with Purchasing to identify and source required products. Develops standards, processes, and tools to ensure consistent culinary products across properties. Supports the culinary team in implementing company standards, processes, and systems. Monitors guest, partner, and internal feedback, taking corrective actions to ensure high guest satisfaction. Develops and administers formal quality assurance processes, including audits, secret shopper programs, culinary focus groups, consumer tastings, and surveys, in partnership with the Director of Food & Beverage and Food & Beverage Manager. Compensation: $70K-$75K with eligibility for the Annual Bonus/Incentive Program. Relocation assistance available. #Magnolia Qualifications
Minimum of 4 years of experience as an Executive Chef in both restaurant and banquet/catering operations. Excellent verbal and written communication skills. Strong training and team-building skills. Ability to multi-task and manage multiple events simultaneously. Experience in creating and implementing successful new concepts. About the company
Notice
Talentify is an Equal Opportunity Employer. All qualified applicants will receive consideration without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or veteran status. Reasonable accommodations are provided for applicants with disabilities. Request assistance at accessibility@talentify.io or 407-000-0000. Legal and compliance notices regarding Form I-9, AEDT, and bias audit details are provided as per standard employment policies.
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