Responsibilities:

• Oversee all aspects of food production, ensuring exceptional quality and presentation including restaurant, banquets, room service and market.
• Manage stewarding, menu preparation, and banquet coordination for various events.
• Maintain compliance with local health department code along with company standard and policy. 
• Plan and execute food ordering, maintaining vendor relationships, and managing stock levels.
• Collaborate closely with banquet teams to ensure food presentation, quantities, and menu costing align with standards.
• Maintain accurate portion sizing, menu costing, and cost-effective practices to optimize profitability.
• Provide exceptional customer service, ensuring guest satisfaction through proactive communication and follow-up.
• Ensure quality and appearance of food items while implementing strategies to lower costs.
• Conduct interviews, screening, hiring, and training of kitchen staff to maintain a skilled and motivated team.
• Conduct Monthly departmental meetings. 
• Report directly to the hotel manager, handle administrative tasks, and provide detailed reports as needed.
• Communicate effectively internally and externally with customers, attending and conducting meetings to address any concerns or feedback.
• Foster team building and respond promptly to short-term notices or changes in operational needs.
• Capture revenue opportunities and collaborate with sales departments to support marketing initiatives.
• Nothing in this job description restricts management’s right to assign or reassign duties, work hours and/or responsibilities for this job at any time.

Qualifications:

• Previous experience as am Executive Chef, Kitchen Manager, Sous Chef or Chef de Cuisine in upscale dining establishments.
• Strong food preparation work history with a focus on quality rather than fast food environments.
• Demonstrated leadership or management experience, including the ability to lead and motivate a team.
• Culinary creativity and artistry, with a passion for delivering innovative and memorable dining experiences.
• A Bachelor's Degree in Culinary Arts, Hospitality Management, Business Management and or Culinary training is preferred. 
• Experience working in hospitality is preferred. 
• Ability to work a flexible schedule, including availability for AM, PM, weekends, and holidays.

Benefits:

• 401K company match (4%)
• Medical, dental, and vision insurance
• Company-provided life insurance
• Fitness reimbursement program
• Employee developmental program
• Annual increases and bonuses
• Hyatt & Auro Hotels benefits

Legal: 

Auro Hotels is an Equal Employment Opportunity and E-Verify Employer. All applicants are subject to background and substance abuse screening prior to any offer of employment.