Job Description

Qualifications

• Monitor food purchasing, staffing, food preparation and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget
• Hire, train, motivate, evaluate and supervise staff to ensure that employees receive adequate guidance and resources to accomplish established objectives
• Monitor and evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards
• Assist in developing menu changes to ensure variety and food quality
• Monitor and advice on storage of food items to ensure quality of food and compliance with health requirements
• Perform additional duties as assigned

• Great team player with the ability create excellent working relationships across the group Collaborative approach with all departments
• Ability to break down barriers and resolving potential conflicts swiftly and effortlessly
• Strong communication and presentation skills to all levels of management
• Creativity and innovation are essential
• Ability to think outside the box and approach all issues with a completely fresh approach
• Ability to anticipate needs and over deliver wherever possible
• Candidates must think on their feet and use their initiative to solve problems and deliver solutions
• Excellent customer relations, communication, presentation and organization skills
• Able to change direction and work on multiple project aspects at once
• Enthusiastic, passionate, able to enthuse and motivate others
• Leadership ability and behavior consistent with Virgin Hotels Core Values: Fun, innovative, original and personable, and striving to deliver high quality and brilliant customer service

• Current, legal, and unrestricted ability to work in the United States
• 2+ years experience in a banquet management position
• Use all tools associated with the position including but not limited to knives, slicers and choppers
• Subject to extreme heat and cold, proper clothing is provided
• Review and comprehend recipes and other necessary documentation
• Inspect quality of all food items
• Communicate effectively with all levels of employees in writing and verbally in English
• Move effectively and efficiently throughout work areas
• Work in varying noise levels, the severity of which depends upon customer volume
• Prepare all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood
• Must have own tools

• Knowledge of and ability to prepare stocks, soups and mother sauces
• Complete understanding of all operations of the kitchen
• Demonstrated organizational skills, budgeting experience and full understanding of financials
• Previous supervisory experience
• Minimum of eight years progressive food preparation experience, or through the completion of a culinary arts degree or accredited apprenticeship and four years of progressive food preparation experience

• Lift, pull, push and carry up to 50 lbs.
• Stand for periods of 8-10 hours
• Communicate clearly in verbal and written English
• Bend, squat and stretch in areas of limited space to perform cleaning, organization, and other duties
• Work in an environment that is subject to varying levels of cold, heat, smoke, and sound. Incumbents are at times subject to hazards such as chemicals; proper safety precautions will be taken

• 50% logical / 50% creative / 100% AWESOME
• Enjoy working with a team and alone as the situation dictates
• Adaptive, Flexible!
• Embody "great attitude"
• Unwavering integrity and endless work ethic
• Appreciate constructive feedback, as well as graciously providing the same
• Tenacious and self-motivated

This is not an exhaustive list of duties, responsibilities, and conditions

*Virgin Hotels celebrates diversity and is proud to be an Equal Opportunity Employer*